Ànima Negra Quíbia
Wine Description
The exact recipe varies every year (of course!), but in general the wine is a blend of Premsal and Callet grapes fermented in cement vats and stainless steel tanks followed by several months of lees aging.
Acclaim
Vineyard & Production Info
Vineyard name
The Son Bennasser vineyard
Vineyard size
1 acres
Soil composition
Calcareous silt with iron oxide
Elevation:
330 feet
Yield/acre:
2.4 tons
Exposure:
Northwestern
Year vineyard planted:
1991
First vintage of this wine:
2004
Winemaking & Aging
Maceration length:
90 on lees
Varietal composition:
85% Premsal and 15% Muscat
Fermentation container:
Cement tanks
Length of alcoholic fermentation:
14 days
Fermentation temperature:
63 °F
Maceration technique:
Suspension of lees
Type of aging container:
Cement tanks
Size of aging container:
100 HL
Length of aging before bottling:
3 months
Analytical Data
pH level:
3.4
Acidity:
5.6 g/L
Alcohol:
12.2 %
Residual sugar:
0.6 g/L
See Brand
