Ànima Negra Quíbia

Quíbia bottle image

Wine Description

Quibia gets its name from a aspirational worry-free state of mind. The wine is the brainchild of Miquelangel Cerda and his partner, Pere Obrador celebrating the versitility of the indigenous red grape, Callet, which is the common thread through all their wines. The Callet lends texture and tartness. The Premsal adds roundness while Giro Ros gives the backbone of acidity. The three grapes are fermented in stainless steel tanks followed by 4 months of lees aging. The influence of the Mediterranean sea gives this wine its salinity.

Anima Negra Vineyard
Anima Negra Stainless Steel Vats
Anima Negra Winemakers
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Vineyard & Production Info
Vineyard name
The Son Bennassar vineyard
Vineyard size
12.5 acres
Soil composition
Calcareous Silt with Iron Oxide
Training method
330 feet
2.4 tons
Year vineyard planted:
Harvest time:
September - October
First vintage of this wine:
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Winemaking & Aging
Maceration length:
10 hours
Varietal composition:
60% Callet, 30% Premsal, 10% other local grapes
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
60 °F
Maceration technique:
Cold Soak Maceration
Type of aging container:
Stainless steel tanks
Size of aging container:
7,000 L
Length of aging before bottling:
4 months
Total SO2
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Analytical Data
pH level:
5.7 g/L
11.5 %
Total SO2
Residual sugar:
0.37 g/L
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Wine Production

Grapes are chilled in cold storage upon arrival to the winery. Dry ice is used in order to prevent oxidation. The Premsal is cold-macerated for over 10 hours in a carbonic atmosphere at 12ºC. The Callet (red grape) macerates for 2-3 hours. After pressing, racking takes place in temperature controlled tanks followed by fermentation at 17ºC. The winery uses only native yeast from their vineyards to strengthen the character of the wine giving a clear voice the indigenous varieties from Mallorca.