Sincronia Negre is one of two complementary entry-level cuvées produced from biodynamically estate-farmed red grape varieties by Bàrbara Mesquida Mora. As with all of her wines, Sincronia Negre is a mosaic recalling the combination of grape varieties in the blend while also representing the history of her pioneering winemaking family. Following a manual harvest, each of the varieties undergoes a separate fermentation with indigenous yeasts in stainless steel. The wine is then blended and racke

At a Glance

• Origin: Mallorca, Balearic Islands, Spain
• Varietal & Type: Pinot Noir, Merlot, Syrah
• Vintage: 2023
• ABV: 13.5%
• Vineyard Soil: Calcareous, clayey and red clay-gravel soils
• USNW Classification: Natural

Tasting Notes & Pairing

• Profile: Forest fruits and red plums with a spicy touch. Light, fresh, and persistent on the palate.
• Food Pairing: Mediterranean cuisine, grilled vegetables, paella, charcuterie.
• Serving Temp: 55-60°F (Slightly chilled)

About the Winemaker

Mesquida Mora, founded in 2012 by Bàrbara Mesquida Mora in Porreres, Mallorca, combines two lineages: Mesquida represents the family's winemaking tradition (documented for over 200 years on her mother's side), while Mora signifies the land whose undisputable generosity accompanies her daily work. After studying Catalan philology and oenology, Bàrbara worked at her father's winery until 2012 when circumstances led her to forge her own path.

Bàrbara Mesquida Mora is passionate about language, wine, and Mallorca. Her viticultural jigsaw comprises eight plots aged between 3 and 65 years, where native and foreign varieties coexist—Premsal, Giró, Gorgollassa, Callet, Mantonegro alongside Chardonnay and Syrah planted 45 years ago. The native varieties are gaining more weight as her bet for the future, but with maximum respect for others too. She speaks of making fluid, delicate wines that don't renounce complexity—a general trend toward freshness and lower alcohol.

Farming & Cellar: Certified organic and practicing biodynamic agriculture since 2007, Bàrbara believes in viticulture with the responsibility of maintaining the landscape for future generations. She sows vegetable covers, applies biodynamic compost and preparations, and uses infusions of medicinal plants. Her simple winery has just one floor, one ceiling, and vats—a very 'small' operation at human scale that enables intimate knowledge of every palm of soil cultivated. Future plans include incorporating livestock and making cheeses.