Project Description

Mesquida Mora Trispol 2018

Trispol bottle
Trispol label

Mesquida Mora Trispol 2018

Trispol, “floor” in Mallorquìn, is one of two complementary top cuvées produced from red grape varieties by Bàrbara Mesquida Mora. Trispol is the companion to her Sòtil cuvée, “roof.” When Bàrbara split from her family winery in 2012 to begin her project, she said that, along with prized vineyards inherited from her mother, all she needed was a roof and a floor. The label replicates the tiles she walked on throughout her childhood in the house of her maternal grandparents, called Ca’n Verdera, in Porreres. It is a mosaic, which recalls the combination of grape varieties with which it is made, representing the history of her pioneering family of winemakers. 

Trispol is a cuvée composed of native callet and mantonegro grape varieties, planted by her grandfather, with the cabernet and syrah varieties, first introduced to Mallorca by her parents over 40 years ago in their historic Son Porquer vineyard. The vineyard has been farmed biodynamically since 2007. Trispol is a complexly structured red wine firmly rooted in the earth, offering the winery’s base notes. Like all of the special cuvées of the artisanal Mesquida Mora project by Bàrbara Mesquida Mora, Trispol is produced with low-intervention in limited quantities and is designed to improve in bottle.

Vintage – 2018 was an excellent vintage for Mallorca and produced well-balanced, fully-ripe grapes with the ability to develop further in bottle. Wines from 2018 are well-structured with full fruit, ripe tannins, framed by ample acidity. 

Vinification – After a manual harvest, the grapes are given a pre-fermentation maceration. The varieties are fermented separately with indigenous yeasts before being blended. The wine is then racked partly into French and American oak, partly into a 5000L foudre. Aged for 1 year before bottling.

  • Site: Porreres, Son Porquer

  • Grapes: Callet, Mantonegro, Cabernet, & Syrah

  • Vine Age: 40-70 years

  • Soil: Calcareous and red clay

  • Farming: Organic and Biodynamic

  • Vinification: Fermented with indigenous yeast in stainless steel

  • Aging: One year 5000L foudre and French and American oak barrels

  • Vegan: Yes

  • Suggested Retail: $54.00