Ànima Negra

Quíbia

Other White Grape or Blend

Ànima Negra

Quíbia

Other White Grape or Blend

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.

Tasting Notes

Enticing straw-lemon in color with greenish reflections, Quíbia offers pleasantly unusual notes of white peach, pear, sea brine and jasmine. On the palate the wine is weighty with creamy texture and concentrated flavors but at the same time fresh, delicate and well balanced.

Food Pairing

This wine pairs beautifully with mussels Provençal, diver scallops, and peasantstyle potatoes.

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.

Tasting Notes

Enticing straw-lemon in color with greenish reflections, Quíbia offers pleasantly unusual notes of white peach, pear, sea brine and jasmine. On the palate the wine is weighty with creamy texture and concentrated flavors but at the same time fresh, delicate and well balanced.

Food Pairing

This wine pairs beautifully with mussels Provençal, diver scallops, and peasantstyle potatoes.

Sustainable Practices
Biodynamic Practices
Organic Practices
Native Yeasts
Old Vines

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
Bottles produced of this wine:
30,000

Winemaking & Aging

Maceration length:
90
Varietal composition:
50% Premsal and 50% Callet
Fermentation container:
Cement and stainless steel tanks
Length of alcoholic fermentation:
14 days
Fermentation temperature:
63 °F
Malolactic fermentation:
No
Type of aging container:
Cement tanks
Size of aging container:
100 HL
Length of aging before bottling:
3 months

Analytical Data

pH level:
3.1
Acidity:
6.1 g/L
Alcohol:
21.5 %
Residual sugar:
1.6 g/L