Mallorca, where Anima Negra is found, is the largest of the Balearics, a chain of islands located off of Spain’s northeastern coast in the Mediterranean Sea.  Like with other parts of Spain, the history of winemaking is probably as long as there have been people living there.  Its practices were refined by the Romans, as is true in other areas.  In the 13th century, James I of Aragón drove the Moors off the island and re-established trade routes with Italy.  Thirty years later the kingdom of Mallorca was established and became increasingly inhabited by immigrants from nearby Catalonia.  However, it was not long before Mallorca was reclaimed by the kingdom of Aragón and joined what was to become a unified Spain. 

Though the practice of speaking only Castilian was enforced by Franco for decades in the 20th century, the native tongue of Mallorquí is still spoken today and the island maintains its distinct identity.  Seafood is the mainstay of the cuisine here, not surprising given its proximity to the sea, however it might be surprising to learn that the Balearic Islands are also the home of mayonnaise, a familiar sauce made from egg yolk and oil, which originated in the Castilian town of Mahón.

On Mallorca early wines were generally referred to as Felantix, after the southeastern area of the island where they were generally produced in the southeast part of the island.  Today the island has two established DOs and several VdlTs and produces wines from a variety of native grapes as well as other mainland Spanish grapes and international varieties. 

Sources of additional information on VdlT Mallorca:

• John Radford’s The New Spain (2004)