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.
Acclaim
Vineyard & Production Info
Vineyard name
The Son Bennasser vineyard
Soil composition
Limestone with iron
Training method
Vaso
Elevation:
300 feet
Yield/acre:
1.4 tons
Exposure:
Northern/Southern
Year vineyard planted:
1994
Harvest time:
September
First vintage of this wine:
2004
Winemaking & Aging
Maceration length:
10 hours
Varietal composition:
85% Premsal and 15% Muscat
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15 days
Fermentation temperature:
63 °F
Malolactic fermentation:
No
Type of aging container:
Stainless steel tanks
Size of aging container:
70 HL
Length of aging before bottling:
3 months
Analytical Data
pH level:
3.5
Acidity:
5 g/L
Alcohol:
13 %
Dry extract:
19.6 g/L
Residual sugar:
1.8 g/L
See Brand
