Mesquida Mora Trispol 2019

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. 

Her property is farmed in polyculture, which is embedded in her lifestyle and not merely a way of farming. In 2020, Bàrbara renovated her family’s ancient windmill in the center of the Son Porquer vineyard as an indoor/outdoor hospitality space, where she works with local chefs, musicians, and artists to host unique cultural events. Son Porquer was the first Demeter-certified biodynamic vineyard in Mallorca, established by Bàrbara in 2007. This vineyard lends its grapes to the iconic cuvée Trispol.

Trispol is made from the 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 and represents the history of her parents and grandparents. While her preference is for the native varieties of Mallorca, she pays respect to the history of her parents by including Mallorca’s oldest cabernet and syrah vines, which have their own story to tell. Trispol is a complexly structured red wine firmly rooted in the earth, offering the winery’s base notes, while remaining supremely fresh and energetic. 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.

Vinification – After a manual harvest, the grapes are given a pre-fermentation cold maceration. The varieties are then fermented separately with spontaneous fermentation by indigenous yeasts before being blended and put into barrels. The wine is then racked partly into 225L French and American oak, partly into a used 5000L French foudre. Aged for one year before bottling.