Sistema Vinari - Chateau Paquita (2018)

Sistema Vinari - Chateau Paquita (2018)

Chateau Paquita is a blend of Callet, Manto Negro and Monastrell. All the varieties ferment separately and Monastrell undergoes semi-carbonic maceration. During fermentation, they carry out a few very light pressings by hand, then the wine is transferred to used 500 litre barrels. It is blended and then rests in tubs for 3 months, and in the bottle for 6 months.

In 2010, Eloi Cedó Perelló started making wine on the island of Mallorca from grapes gifted to him by friends for the purpose of enjoying with said friends. But the wine was so good that they encouraged him to bottle and market it. And thus Sistema Vinari was born with a cuvée called Chateau Paquita after his mother, a carbonic vin de soif that encapsulates his style: naturally made and easy to drink with a charming wild streak.

This wasn’t his first foray into wine, but it was the first project of his own. He’d learned winemaking in Chile from Louis-Antoine Luyt and in the Priorat from Oriol Castells of Alvaro Palacios. From there, he became a winemaker at the 4Kilos Vinícola, one of Mallorca’s benchmark wineries, gaining experience with native varieties like Callet, Manto Negro, and Fogoneu—grapes that don’t grow elsewhere, and wines that rarely make it to stateside shelves. These grapes thrive in the red iron-rich clay soil and the windy Mediterranean climate of the island, and are beginning to find fierce advocates in a new guard of winemakers, Cedó among them.

He works with 40- to 50-year-old, bush-trained, mostly-indigenous vines that are surrounded by lush ground cover from organic and biodynamic farming. With zero SO2 and minimal intervention in the cellar, his wines capture an unmediated peek into the vinous revolution taking place on Mallorca. This beachy island is well known via postcards and Instagram—tourists outnumber residents 15 to 1—but it’s much more rare to see the untamed spirit of the island. With Sistema Vinari, you get the chance to taste it—via wines that are fresh and juicy, and that definitely embrace their wild side.

Blackberry Jam, Earth, Clove, Tobacco

Pizza, Funky Cheese, Gamey Meat

About the Winemaker

In 2010, Eloi Cedó Perelló started making wine on the island of Mallorca from grapes gifted to him by friends for the purpose of enjoying with said friends. But the wine was so good that they encouraged him to bottle and market it. And thus Sistema Vinari was born with a cuvée called Chateau Paquita after his mother, a carbonic vin de soif that encapsulates his style: naturally made and easy to drink with a charming wild streak.

This wasn’t his first foray into wine, but it was the first project of his own. He’d learned winemaking in Chile from Louis-Antoine Luyt and in the Priorat from Oriol Castells of Alvaro Palacios. From there, he became a winemaker at the 4Kilos Vinícola, one of Mallorca’s benchmark wineries, gaining experience with native varieties like Callet, Manto Negro, and Fogoneu—grapes that don’t grow elsewhere, and wines that rarely make it to stateside shelves. These grapes thrive in the red iron-rich clay soil and the windy Mediterranean climate of the island, and are beginning to find fierce advocates in a new guard of winemakers, Cedó among them.

He works with 40- to 50-year-old, bush-trained, mostly-indigenous vines that are surrounded by lush ground cover from organic and biodynamic farming. With zero SO2 and minimal intervention in the cellar, his wines capture an unmediated peek into the vinous revolution taking place on Mallorca. This beachy island is well known via postcards and Instagram—tourists outnumber residents 15 to 1—but it’s much more rare to see the untamed spirit of the island. With Sistema Vinari, you get the chance to taste it—via wines that are fresh and juicy, and that definitely embrace their wild side.

Tasting Notes

Blackberry Jam, Earth, Clove, Tobacco

Pairings

Pizza, Funky Cheese, Gamey Meat