Ànima Negra Quíbia

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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.

Anima Negra's 2009 Quibia is 85% Premsal (an indigenous variety) and 15% Muscat aged in cement tanks on its lees for 3 months. Medium straw-colored, it has a whiff of sea salt, assorted white fruits, and a hint of tropical aromas. Dry, concentrated, and spicy on the palate, it is well-refreshing and lengthy in the finish.
— Wine Advocate, Apr 2010

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Vineyard name

The Son Bennasser vineyard

Vineyard size

1 acres

Soil composition

Calcareous silt with iron oxide

Elevation:

330 feet

Yield/acre:

2.4 tons

Exposure:

Northwestern

Year vineyard planted:

1991

First vintage of this wine:

2004

Maceration length:

90 on lees

Varietal composition:

85% Premsal and 15% Muscat

Fermentation container:

Cement tanks

Length of alcoholic fermentation:

14 days

Fermentation temperature:

63 °F

Maceration technique:

Suspension of lees

Type of aging container:

Cement tanks

Size of aging container:

100 HL

Length of aging before bottling:

3 months

pH level:

3.4

Acidity:

5.6 g/L

Alcohol:

12.2 %

Residual sugar:

0.6 g/L

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POS MATERIALS

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Ànima Negra Quíbia

Wine Description

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Ànima Negra Quíbia

Wine Description

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