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| Jaume Mesquida Vineyard, wines with character
| Jaume Mesquida is a family vineyard located in the centre of Porreres and the Pla I Llevant (Mallorca) denomination of origin. Founded in 1945, it is currently in the hands of the fourth generation and since 1994 has been under the direction of Barbara Mesquida and her brother Jaume Mesquida. |
Golf Panorama was given a guided tour of the vineyard by the co-proprietor Barbara Meqsuida who explained the familys project and its commitment to the island. Many years of hard work and experimentation have gone into the vineyard and the family has always shared the same aim, to be Mallorcan pioneers, to spread the islands culture and a passion for wine. Hence why all the wines they produce are full of body and soul.
The Jaume Mesquida vineyard, known locally in the town as celler vell, the old wine cellar, has preserved the same design for 40 years and, blessed with an excellent team, channels all its efforts into producing top quality home made wines. Committed to preserving the environment, they specialise in introducing new biological and biodynamic methods | |
The reason for our visit to the Meqsuida vineyard, apart from touring the wine cellars and learning about the wines they produce, was, in principal, to get to know one of there quality sparkling white wines, in other words there marvellous Mallorcan champagne.
In 1992, after years of experimenting since 1980, Jaume Mesquida using an innovative process, produced the first Mallorcan sparkling white wine. It is called sparkling wine because it is neither produced in the French region or champagne nor in Cataluña although it is produced using the same methods. That is why the xampany, as it is referred to at the vineyard, is known as Brute Nature, a quality sparkling white wine.
Barbara Mesquida explained that after years of experimenting with differing proportions, they decided upon a blend of parellada, Macabeo, chardonnay and white prensal. In principal it is a smooth white wine which has a low alcohol content, low acidity and little aroma and undergoes a very special process of fermentation. The wine, in small quantities, is then added to dehydrated years on a daily basis and once the yeast is ready, the fermenting mixture is transferred to a holding tank before being bottled. Each bottle is closed with a crown cork, boxed and stored in the wine cellar, which has to remain dark and with a consistent temperature, so the yeast can ferment, for at least nine months in a horizontal position. In these optimum conditions, the yeast slowly dies and forms a light film of sediment inside the bottles. |
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