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 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
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
Analytical Data
pH level:
3.4
Acidity:
6 g/L
Residual sugar:
1.7 g/L