“This red is a blend of Callet, Manto Negro, and Fogoneu, brilliant garnet with cherry-red glints. The scent hits high notes of red flowers and mint and bass notes of cured meats and smoked herbs. The body feels fine-toothed, sharp and see-through, with lean red fruits shot with striations of dark anise and woodsy spices. It’s juicy and complicated.”
— Maker's Table, Feb 2016

"ÀNIMA NEGRA ÀN/2 2013 invokes wild fruits and flowers, with a hint of far-off campfire. It’s an intense red but not an overwhelming one. Try it with roasted vegetables, rich pastas, seafood, or dishes featuring an abundance of fresh herbs. Ànima Negra makes a priority of natural farming. Vines are dry-farmed and not fertilized, and chemical insecticides and herbicides are avoided. Indigenous yeasts are used for almost all fermentation."
— Rodale’s Organic Life, Mar 2016