Ànima Negra ÀN

ÀN bottle image

Wine Description

AN is the iconic flagship wine of Anima Negra. Made primarily from indigenous Callet grapes (95%) with a touch of Mantonegre and Fogoneu. These indigenous grapes are hand-harvested from the oldest vines from many small vineyards in the sub-region of central Mallorca called "Son Negre", which translates as the ‘dark place’ because of the intense sunlight that almost bakes the soil with its intense heat.

Anima Negra Vineyard
Anima Negra Stainless Steel Vats
Anima Negra Winemakers
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Acclaim
“The red 2016 AN, the house's flagship wine, is from a fresher and more elegant year and made within the style of aging in 100% new 225-liter French oak barrels, where it matured for 14 months and also underwent malolactic fermentation. The wine fermented destemmed in 4,000-liter oak vats with yeasts they have isolated from their own vineyards. All this gives the wine a commercial, creamy, luxurious profile that is generously oaked with plenty of dusty tannins and oak-related flavors. I find that the wine has a lot more that it expresses, as it's kind of trapped in a coat of new oak that doesn't let the variety express itself.”
— Wine Advocate, Apr 2019
“A boutique producer that has done much to revive interest in Mallorcan wines in general and the local Callet variety (95% of the blend here, with equal parts Manto Negro and Fogoneu) in particular. This red is deep, intense, thyme-scented and balanced with mineral freshness.”
— Decanter, May 2020
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Vineyard & Production Info
Vineyard size
38 acres
Training method
Gobelet
Elevation:
330 feet
Vines/acre:
1,818
Yield/acre:
0.8 tons
Exposure:
Northwestern
Year vineyard planted:
1906-1986
Harvest time:
September-October
First vintage of this wine:
1994
Bottles produced of this wine:
20,000
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Winemaking & Aging
Varietal composition:
95% Callet and 5% Mantonegre-Fogoneu
Length of alcoholic fermentation:
6-9 days
Fermentation temperature:
79-82 °F
Maceration technique:
Cold Soak Maceration; Racking, and Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
New fine-grain French oak barrels
Length of aging before bottling:
18-20 months
Length of bottle aging:
1 year
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Analytical Data
pH level:
3.8
Acidity:
6.6 g/L
Alcohol:
13.5 %
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Wine Production

The winery has used fresh yeasts from their own vineyards which is strengthening the character of the wine, giving a key role to the varieties and the land. Fermentation takes place in 5,000L cement tanks and 3,000L wooden vats at a controlled temperature. The average maceration is between 25-30 days. Malolactic is 60% in barrels and the rest in cement tanks.

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About the Vineyard

This wine is made from very special and different vineyards. The combination of old Callet vines that only exist in  allorca with mineral soil (iron ore) under limestone rocks competing with fruit trees that are planted around the vines, give a unique character to these parcels and to the resulting wines.

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POS MATERIALS
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