Macia Batle were founded in 1856, so have had many years to hone their skills to produce archetypal Mallorcan wines such as this.
Production
Manto Negro, Cabernet Sauvignon, Merlot and Syrah grapes are harvested by hand from vines of average 25 years. Fermentation is kept below 30ºC in stainless steel, and then the wine spends 12 months in French oak. Once bottled the wine is matured for 24 months before release.
Macià Batle Tinto 1856 2020 (6 bottles case)
Vivino ratings
Tasting notes
Aromas of dark fruit, mocha and warm oaky notes. Smooth and supple, the palate shows complex and savoury layers of tobacco, coffee and bitter chocolate. This is combined with dried fruit and mellow tannins and some evolution. A structured wine meant for the table.
Food match
Perfect with red meat and game.
Info
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ABV
14%
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CASE/BOTTLE SIZE
6 x 75cl
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REGION/COUNTRY
MALLORCA, SPAIN
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GRAPE
MANTO NEGRO 40%, CABERNET SAUVIGNON 23%, MERLOT 22%
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FEATURES
VEGETARIAN, VEGAN
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CLOSURE
CORK
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WINEMAKER
EVA GARCIA AHVENINEN
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APPELLATION
VI DE LA TERRA MALLORCA
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ALLERGEN INFO
CONTAINS SULPHITES AND NO OTHER ALLERGENS
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Meet the producer
Mallorca’s second largest producer, Macia Batle is also responsible for some of the island's most interesting and rewarding wines. They have 50 hectares of estate vineyards, where they source local varieties, supplemented by a little Cabernet and Chardonnay. The staple variety is Manto Negro, generally used for ripe, gently spicy reds for drinking young, but also adapts itself well to ripe, full flavoured rosados. Good sites and old vines yield wines of real substance and individuality.