# Motor Callet (2023)

- **Producer:** 4Kilos Vinícola
- **Colour:** red
- **Type:** still
- **Grapes:** Callet, Fogoneu
- **Region:** Balearic Islands, Spain
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** cherry, strawberry, raspberry, rose, herbaceous, smoke, hay

## About this wine

Motor Callet is a vibrant red wine produced by 4Kilos Vinícola in the southeast of Mallorca, near Felanitx. Established in 2006 by winemaker Francesc Grimalt and musician Sergio Caballero, the winery has become a pioneer in reviving Mallorca's indigenous grape varieties. The name '4Kilos' comes from their initial investment of 4 million pesetas (about 24,000 Euros), proving that great wine requires passion and great terroir rather than massive capital. This cuvée highlights the unique Callet and Fogoneu grapes grown on the island's distinctive iron-rich red clay soils, locally known as 'Call Vermell'.

## Interesting facts

- The winery's name '4Kilos' refers to their modest starting budget of 4 million pesetas, proving passion beats massive investment.
- The vineyards are planted on 'Call Vermell', a striking, iron-oxide-rich red clay soil unique to Mallorca.
- The 'Motor' series is designed to showcase the raw, energetic power of wild yeasts and indigenous Mallorcan grape varieties.

## Food pairing

With its light body, vibrant acidity, and low tannins, Motor Callet behaves similarly to a high-quality Beaujolais or Jura red. It pairs beautifully with lighter meats like duck and pork, where its bright acidity cuts through the fat. The wine's herbal and red fruit notes harmonize wonderfully with Mediterranean herbs like rosemary and thyme, while its soft tannins won't clash with cured meats or earthy mushroom dishes.

## Wine making process

The grapes for Motor Callet are sourced from organically farmed vineyards with an average age of 15 years. The winery practices non-interventionist viticulture, allowing native ground cover to grow freely to promote biodiversity and soil health. Harvesting is done entirely by hand with strict selection. In the cellar, fermentation is carried out using only indigenous yeasts in concrete tanks to preserve the fresh, primary fruit characteristics of the local varieties. The wine is bottled with minimal sulfur additions and without heavy fining or filtration, maintaining its natural energy and purity.