The best the island has to offerMasterclass Tinto Mallorquín – Premium

What three Mallorcan winemakers do when nobody tells them what to do any more. Three red wines, each the best of its house, none with less than twelve months in barrel.

Miquel Gelabert's Colom de Penya ferments spontaneously and matures for twelve to fourteen months in new barriques, a blend built around Callet, Manto Negro and Fogoneu. Mesquida Mora's Sòtil takes the opposite approach: single-varietal Callet from biodynamic farming, light-footed and floral rather than powerful, a wine that accompanies rather than dominates. And Na Pujola from Ses Talaioles matures for twelve months, 60 percent in new French oak and 40 percent in clay amphora, followed by another year in wooden barrels.