# 7103 Blanc (2023)

- **Producer:** 7103 Petit Celler
- **Colour:** white
- **Type:** still
- **Grapes:** Premsal Blanc, Gir3 Ros
- **Region:** Balearic Islands, Spain
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €14
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** pear, apple, lime, pineapple, lemon, honey

## About this wine

7103 Petit Celler was founded in 2013 by Pep C3naves and Sebasti3 Ordines, two young agricultural engineers and viticulturists. Based in Santa Maria del Cam3, Mallorca, the winery is fiercely committed to preserving and championing native Mallorcan grape varieties. The name '7103' holds deep cultural significance, representing the exact number of square meters in a 'quarterada'—the traditional unit of agricultural land measurement unique to the Balearic Islands. Starting their venture in a grandfather's garage, the founders have successfully revived local viticultural heritage, presenting their wines with a distinctive yellow Citro3n 2CV on the label.

## Interesting facts

- The name 7103 represents the exact square meters of a quarterada, a traditional Mallorcan unit of agricultural land measurement.
- The winery was started in 2013 in a grandfather's garage by two young agricultural engineers.
- The wine's label features a highly recognizable yellow Citro3n 2CV ('Dos Caballos').
- Extremely limited production of only 7,000 bottles per vintage makes this wine highly allocated.

## Food pairing

This crisp, dry white wine thrives alongside Mediterranean cuisine. Its vibrant acidity cuts through the richness of seafood and olive oil, while its subtle saline-bitter mineral finish beautifully complements grilled fish and shellfish. The light-to-medium body ensures it doesn't overwhelm delicate tapas.

## Wine making process

The grapes are harvested entirely by hand from vineyards grown on 'Tierra Blanca' (moisture-retaining white clay) and 'Call Vermell' (iron-rich red clay and stone) soils. Following a strict selection process at the sorting table, whole clusters undergo gentle pressing in a pneumatic press at low pressures to prevent oxidation. Fermentation is carried out in temperature-controlled stainless steel tanks at approximately 160C for 30 days to maximize aromatic preservation. The wine is bottled young directly from the tanks without any oak aging to maintain its fresh, primary fruit character.