Sòtil (“ceiling” in Mallorquìn), is an enchanting, ethereal wine: the pure essence of callet. A sòtil is the surface that separates two floors of a building and the space over which the roof tiles are laid. Sòtil also represents the sky, lightness, and one’s own way of referring to the cosmos. The label shows the blue sky of the Mediterranean, with a few clouds that try to hide the sun because nothing ever has one single color. The central molding recalls the mandala of her Acrollam blanc cuvée. Sòtil is a light, delicate and floral wine that is full of nuance.
The grapes for Sòtil are hand-selected from two important and historic vineyards in the southeastern part of Mallorca, that have been handed down through Bàrbara’s family for generations. Both are organic and biodynamically-farmed old vaso (bush-trained) vines planted to the indigenous callet grape in a natural polyculture setting, reflecting the traditional agriculture of pre-tourism Mallorca. Els Ermassos is a 1ha vineyard planted in 1960 located near the town of Felanitx, planted on cal vermell (red clay) soils. The second is Es Pou de Sa Carrera, a .5ha vineyard near the town of Porreres planted in 1965. Old apricot and carob trees traditional to Mallorca are co-planted with vines and other herbs, grasses, and bushes to increase the natural biodiversity of the landscape. Just 2500 bottles are produced of Sòtil, one of Mallorca’s most sought-after and exciting wines.
Vintage – 2019 was an outstanding vintage for Mallorca. Overall the year was even and warm with a lack of rain until July; moderate summer temperatures without heat spikes paved the way for a healthy harvest with a yield loss of 20%. It was a good year for biodynamics, and very little copper was used in the vineyard. In reds, the skins weren’t too ripe, but they were thick with very little must, so Bàrbara favored short macerations and whole bunch fermentation. A top vintage.
Vinification – The best bunches of callet are hand-harvested. 90% de-stemmed and crushed, 10% uncrushed whole clusters are spontaneously fermented by native yeasts in open-top 500-liter French oak barrels with a 20-day skin maceration and aged in a combination of 500-liter French barrels, clay amphorae, and stainless steel tanks for nine months. The wine is racked and bottled, unfined and unfiltered according to biodynamic principles. Very low sulfur was added at bottling.