Ànima Negra Àn/2 2021

Tasting Note:

• View: ruby garnet.
• Nose : bouquet of earth, tobacco, mineral, iodine, black cherry and blueberry.
• Mouth: silky, strawberry, a soft presence of toasted and lactic in its evolution.

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Production and Aging:

Harvest carried out in small boxes of 10 kg, with a careful collection of the bunches, and with manual selection of the grapes upon arrival at the winery. In its vinification, alcoholic fermentation developed at a controlled temperature of about 28ºC, in stainless steel tanks of 7,000 and 10,000 liters. Maceration for an average of 17 days, followed by the start of malolactic fermentation, in stainless steel tanks.
The Upbringing in French and American oak barrels of 225 liters for a period of 12 months.


Curiosities: The farm-dairy converted into a winery

At Ànima Negra, the milk tanks of one of the partners were used to create a space dedicated to making wine. On the other hand, the lack of their own vineyard led them to acquire the native Callet variety.
The first year two wine barrels were produced. The following two years were learning about the production of the variety, since normally young wines with little structure were produced with the Callet and this was not the path that was desired to be followed.
It was in 1997 when cement fermentation tanks were built based on the proportions of the original milk tanks and the farm-dairy began to be converted into a winery.
Son Negre is an area that is well ventilated by the sea wind and with small productions, less than half a kilo per vine. The characteristics of the soils are extreme: very poor land, with great minerality, low water retention and a high density of fruit trees in the middle of the vineyard.
The particular conditions of these plots, with shallow fertile soil mixed with gravel, force the plants to root deeply in search of nutrients. This allows the production of these plants to be complex and very small, also conditioned by the age of the vines.