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:
2-3 days
Varietal composition:
60% Callet, 30% Premsal, 10% Muscat
Fermentation container:
Concrete Vats and Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
60 °F
Maceration technique:
Cold Soak Maceration
Type of aging container:
Cement vats
Size of aging container:
100 hL
Length of aging before bottling:
4 months
Analytical Data
pH level:
3.3
Acidity:
6.3 g/L
Alcohol:
12.5 %
See Brand
