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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Acclaim
“I tasted the white 2021 Quíbia very early after bottling, and as has happened other times, I found it very reductive and sulfury (and the screw cap doesn't help); but experience tells me the wine shows better one or two years later. This was produced with 70% Giró and the rest Callet and Prensal. It's only 12.5% alcohol and has a fresh and light palate with some austerity and a dry finish. Hold it for one more year.”
— Wine Advocate, Apr 2022
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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
Gobelet
Elevation:
330 feet
Vines/acre:
1422
Yield/acre:
2.4 tons
Exposure:
Northwestern
Year vineyard planted:
1991
Harvest time:
September - October
First vintage of this wine:
2006
Bottles produced of this wine:
50,000
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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
69
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Analytical Data
pH level:
3.18
Acidity:
7.3 g/L
Alcohol:
12.5 %
Total SO2
69
Residual sugar:
0.8 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.