Native variety of Mallorca. Of unknown origin and existing since ancient times. With large clusters and large thick-skinned grapes. Loose cluster (not compact). It gives a lot of performance kilos-must ratio. Very productive, so good winter pruning is necessary to control production. Easy to handle in the vineyard. It is not particularly sensitive to diseases, pests or drought. Excess water during ripening causes acid rot. It does not produce much sugar, reaching 11.5 or 12 potential alcohol in normal years. It reaches a maximum of 12.5 or a little more in very hot years, also depending on the soil and management of the vineyard. Although it is spread throughout the island, its traditional area and where it seems to be most comfortable is in the central area of ??the island that in Mallorca we call “Es Raiger”, located on the plain (Es Pla) at the foot of the mountains and where this variety receives the local name of “Moll”. In this area the soil is red clay, calcareous and very deep, soil that in Mallorca we call “Call vermell”.
It is a variety of little complexity compared to others, with aromas of fresh pear and fennel mainly but depending on ripening and method of preparation it can give ripe pear, apple, banana and anise among others.
Very versatile to make, giving different nuances depending on the preparation.
Traditionally, it has been a variety that was little valued as a quality grape and even despised, with a regional cliché saying that it was impossible to make a good wine with just Prensal. It has been used (and continues to be used) to add volume and then add a proportion of an intense variety such as Chardonnay or Moscatel.
Until recently, wines made 100% with Prensal were practically non-existent.
