Who makes it
Olive oil, wine and a Hanoverian horse stud share Finca Es Fangar, where Daniel Morales is the winemaker. The wider estate covers almost 1,000 hectares and includes a nature reserve covering 600 hectares. Its history is documented from the 14th century, with research by its proprietors placing it as far back as Roman antiquity.
Every Es Fangar wine is certified organic, vegan and vegetarian. Clarification uses neither gelatin nor egg whites from animals. The property combines wine production with olive oil and the breeding of modern Hanoverian horses.
Where it grows
Camí de Son Prohens, 07209 Felanitx, is the visitor address for Finca Es Fangar in southeast Mallorca, within the DO Pla i Llevant context. Son P Red is a red wine from Mallorca. The estate's planting list includes native Giró Ros and Prensal Blanc beside international varieties, keeping local grape names alongside the broader varieties used in the range.
How it is made
The cellar
Native Giró Ros and Prensal Blanc share the vineyards with international varieties. Grapes arriving at the winery are selected by hand. A purpose designed crane lifts their containers and moves them along ceiling rails to stainless steel tanks, where fermentation begins.
The gravity method avoids pumps throughout production, moving grapes and wine while preserving their integrity and quality.
What they make
Son P, Fangar Elements and N’Amarat are the three reds. The four whites are Twenty Twelve White, Sa Sivina, Sa Fita and Lo Cortinel·lo. Twenty Twelve Pink is the rosé. Son P is the range's red blend, while the other bottles widen the colour set to whites and rosé.
The red Son P opens with ripe plum, cherry and blackberry, followed by cocoa, caramel and vanilla. On the palate it is juicy, with polished tannins and ripe berry aromas. The finish is delicate.