Ànima Negra Quíbia

Quíbia bottle image

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.

Anima Negra Vineyard
Anima Negra Stainless Steel Vats
Anima Negra Winemakers
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Acclaim
“Winemaker Miguel spent 10 years sailing the Mediterranean before settling back home on Mallorca and taking up the efforts at ànima Negra. Quíbia Gran is a name he invented to refer to the Mediterranean and it represents a place without limits. So was named this white wine made in large part by red wine grapes, their beloved callet. Sixty percent of the wine is composed of premsal, another indigenous Mallorcan variety. The wine is wildly complex with aromas of toasted almond, honey and tropical fruit notes. The wine is textured and rounded but ends with a crisp finish.”
— Clive Pursehouse, Aug 2017
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Vineyard & Production Info
Vineyard name
The Son Bennassar vineyard
Vineyard size
12.5 acres
Soil composition
Calcareous silt with iron oxide
Training method
Gobelet
Elevation:
330 feet
Vines/acre:
1422
Yield/acre:
2.4 tons
Exposure:
Northwestern
Year vineyard planted:
1991
Harvest time:
September
First vintage of this wine:
2006
Bottles produced of this wine:
30,000
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Winemaking & Aging
Maceration length:
90
Varietal composition:
50% Premsal and 50% Callet
Fermentation container:
Cement vats
Length of alcoholic fermentation:
14 days
Fermentation temperature:
63 °F
Type of aging container:
Cement vats
Size of aging container:
100 HL
Length of aging before bottling:
3 months
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Analytical Data
pH level:
3.4
Acidity:
6 g/L
Residual sugar:
1.7 g/L