Terra de Falanis makes wines in Mallorca, Montsant, Calatayud & Penedès. The indigenous varieties and the uniqueness of each soil type and climate are the cornerstone of our elaborations. .
Indigenous varieties & love of the terroir.
In Mallorca we make 2 wines: Castell de Santueri white & Castell de Santueri red. Under a mediterranean climate and island landscade, we believe in the indigenous grapes of the area. The Premsal & the Callet for the white and the Mantonegro, the Fogoneu and our very own Callet (The superstar Mallorcan variety) for the red.
The grapes are hand harvested in small crates, carefully selected and subject to a meticulous vinification process and subsequent ageing.
They are vines that give us fresh wines, with a very deep sub soil terroir with higher clay content than normal and good moisture, that gives us a great expression in the wines.
In the region of Montsant we make Llenca Plana. It´s a wine of great value from the indigenous varieties of the Serra d´Almos mountains. The vines that produce this wine are surrounded by olive and cherry trees that give unique characteristics. Vines that are found in a priviliged place that benefit from a Mediterranean climate. This environment influences the style of the wine. A biodiversity that maximises the potential of the different crops. Here the Carignan and Grenache are the protaginistic varietals.
In the case of Calatayud, with some unique vines at altitude of between 900 & 1,100 metres with different orientation, we make GTX. An untreated vineyard, apart from some hand sewn sulphur. It is our “Pirate Wine”. A wine conceived with the aspiration to be able to be enjoyed, emotionally going beyond political correctness. The old vines of Grenache and rocky land, steep gradients and aromatic herbs are the key components to understand this wine and the singularity of this wine region.
Tutum Ba is our Cava made from the indigenous grape varieties of Penedès (Xarel-lo) the most rustic variety of the three that gives structure to the wine and allows its fine ageing; & Conca de Barberà (Parellada & Macabeo). The first gives freshness and the florality, while the Macabeo adds more complex aromas to the final result. Vinified separately before the second fermentation in the bottle is carried out after blending, using the classic traditional Champagne method, extended (lees) ageing taking place in the bottle.