Felanitx
Terna
23,50€ IVA inc.
A brisat or orange wine that does not tire. Fermentation of the must with the peels of Premsal and Giró. Without sulphites, without clarifying … ready to drink and enjoy.
A terna is a group of three: three friends who wanted to make a wine to have a good time, making it and sharing it.
Label
The opposite sides of the die total 7, the magic number that according to the Kabbalah is the divine law that governs the Universe.
Vinification
Maceration, fermentation and ageing of the two varieties with their peels (brisat) separately for 10 days. Tasting determines the moment of pressing and fermentation ends a stainless steel vat.
Tasting note
It has a surprising intense golden colour produced by the vinification technique – brisat – and the intense coloration of the peels of the two varieties, but especially of the Giró. In the nose it presents a blend of white fruits – pear and apple – honey and some vegetal touches. Without excessive acidity, it is well-rounded and balanced.
1
Son Vinater
Terna 2023
Viticulture
Biodynamic
Winemaking zone
Vi de la Terra Mallorca
Climatology
The year 2023 has been a year of contrasts. In February we said goodbye with a significant snowfall of more than 4 cm thick in Porreres and Felanitx, which is unusual. A spring of moderate rainfall followed and we closed the season with an unprecedented and localized episode of rain that accumulated 204 liters accompanied by hail. In two days the equivalent of 40% of the annual rainfall was accumulated. Felanitx vineyards did not receive as much water.
The statistics speak of an even warmer year than in 2022, but the perception is that in 2023 the heat arrived later than the previous year. The truth is that the summer months were extremely hot. July was a month of many tropical nights and two heat waves were recorded. In August in Porreres we had 8 days with temperatures over 36 degrees, when the normal is 2 and September was a hot month. The end of summer and autumn have not been generous in terms of rainfall or low temperatures and the green plant covers planted during October and November have hardly grown at all.
Type of ageing
After fermentation, it rests for 6 months with the fine lees in a concrete egg.
Vinification
Maceration, fermentation and ageing of the two varieties with their peels (brisat) separately for 10 days. Tasting determines the moment of pressing and fermentation ends a stainless steel vat.
Bottling
June 2024
Market launch
May 2025
Analytical parameters
Alcoholic degree: 12%
ATT: 4.9 gr/lt
Residual sugars: 0,2 gr/lt
Clarification: no
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