Acrollam is a limited skin-contact cuvée produced from white grape varieties indigenous to Mallorca by Bàrbara Mesquida Mora. The name Acrollam is “Mallorca” in reverse; Bàrbara likes to follow her own path, often “the other way around” from what is customary, escaping the established canons. Acrollam Blanc is produced from certified organic and biodynamic old-vine, indigenous Mallorcan varieties prensal blanc and giró blanc, with skin-maceration, and no added sulfur dioxide.
The label depicts a woman searching for her identity; femininity is prepared to plunge into the sea. It also carries a mandala formed by concentric figures that suggest the search for inner perfection. The perimeter of the circle evokes the return to the cycles of nature, like the vine itself.
Acrollam Blanc is a serious, textural, white wine that has a darker golden color from the skin-macerated prensal grapes, offering aromas of fresh plants, herbs, and spices, with moderate alcohol and a medium-bodied palate that is tasty with a salty twist, dry and long. Acrollam is a naturally-made white wine produced with low-intervention and no added sulfites in limited quantities; the result is one of the highest expressions of white wine Mallorca has to offer.
Vinification – Acrollam Blanc is produced from hand-picked, old-vine indigenous varieties prensal blanc and giró blanc. For prensal, two vinifications are used: pre-fermentation skin-maceration on half and carbonic maceration for the other half. The giró blanc is directly pressed. The must is then spontaneously fermented separately with indigenous yeasts, then blended and aged on the lees for four months in stainless steel tanks without stirring. Partial malolactic fermentation. Acrollam is bottled without added sulfur.