07/08/2026
Carlos is calling.
“Are you still here? We’re harvesting the Giro Ros the day after tomorrow. Are you coming?”
And suddenly it begins: the harvest for our very first own w**e.
We are starting this experiment on Mallorca, at the small bodega Son Selva, at the foot of the Tramuntana mountains.
I met Carlos, his wife Barbara and their daughter Hada a few years ago at RAW W**e in Berlin. Their w**es were different – alive, independent, and unlike anything I had tasted before.
Years later, I met Carlos again on the island, together with the young w**emakers creating their w**es at Son Selva. Natural w**es, made without additives, with patience and respect for what the grapes bring themselves. Fermented on the skins, guided by natural yeasts – the way w**e was traditionally made.
Everything is done by hand: the harvest, the fermentation, the ageing. With care, sensitivity and as little intervention as possible.
When Carlos asked me to join this season, I didn’t hesitate. And so the idea was born: to create our first w**e together – a w**e we will pour at Lamuri.
Tomorrow morning, it starts. The Giro Ros harvest.
**eHarvest **e **e
