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 2025
Viticulture
Biodynamic
Winemaking zone
Vi de la Terra Mallorca
Climatology
The year 2024 ended with a cumulative rainfall of 216.6 litres during the final quarter, and 2025 began with a warm, dry, and windy January, recording only 15 litres of precipitation.
February brought just 25.9 litres of rainfall, and the onset of spring led to an accumulation of 70 litres during March. In April, barely 13.2 litres were recorded.
May and June followed the same trend, with lower accumulations compared to other areas of the island. May closed with 21.4 litres and mild temperatures, giving way to a warm and dry June. This marked the prelude to a summer characterised by intermittent heatwave episodes.
The harvest began on 11 August, and during the third week of harvesting, 15 litres of rainfall refreshed the vineyards of Felanitx, while 11.8 litres cleared the dust from those in Porreres. It concluded on 9 September, a warm month with light rainfall, which watered the already harvested vineyards with a total of 26 litres.
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
April 2026
Market launch
May 2026
Analytical parameters
Alcoholic degree: 12%
ATT: 5.31 gr/lt
Residual sugars: 0,2 gr/lt
Clarification: no
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