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.
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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 - October
First vintage of this wine:
2006
Bottles produced of this wine:
30,000
Winemaking & Aging
Maceration length:
1
Varietal composition:
50% Premsal and 50% Callet
Fermentation container:
Cement vats and Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
63 °F
Maceration technique:
Cold Soak Maceration
Type of aging container:
Cement vats
Size of aging container:
100 hL
Analytical Data
pH level:
3.3
Acidity:
5.1 g/L
Alcohol:
13 %
Residual sugar:
0.6 g/L
See Brand
