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Some wines from Anima Negra

Definition Anima Negra

Anima Negra has revolutionized Mallorcan wines. This domain gave back its luster to the Callet grape, making wines both refined and full of mediterranean character out of it.

The 100% Callet Son Megre, the label of which was made by artists Miquel Barcelo, is its flagship.

History Anima Negra

In 1994, a small group of friends were having a drink in a Majorcan bar. Among them was Pere Obrador and Miquelangel Cerdá (the owners of Ànima Negra).

Between two rounds of drinks, someone suggested: "Why don’t we make our own wine?"

But none of the friends had any vines. So they had to buy some. That’s what they did, starting with some blocks of old local varieties – the easiest to buy. Mostly Callet.

This grape variety was very common in the south-east of the island – 9 million litres of it were exported from the port of Felanitx in the 1870’s.

In 1919, some local producers founded a cooperative; its stately building still bears witness to this hour of glory.

Callet also contributed to the success of Ànima Negra, with two other local grapes - Mantonegro and Fogoneu.

Ànima Negra is now one of the most famous wine producers in Majorca, and they even made Callet so fashionable that other producers have started to buy Callet vines.

Meanwhile, Ànima Negra could secure quite a lot of old vines around Felanitx; they also planted new ones, ungrafted, using seeds of their best old vines.

The wines are made at Son Burguera, in a 13th century house, where wine has always been made. The house was restored in accordance with local traditions.

The Son Negre is produced only in great vintages. It is a unique wine, the quintessence of Callet. Its label is designed by a famous local artist, friend of the house Miquel Barceló.

Varieties

Callet is the main grape variety. Ànima Negra has 12 hectares of it, mainly old vines more than 50 years old. This variety has large bunches; it gives elegant wines with spicy, typically Mediterranean flavours.

It does not produce a lot of alcohol, but adding Mantonegro and Fogoneua can help. Ànima Negra has 1.5 hectare of each.

As regards white grapes, Ànima Negra uses mainly Premsal, a local version of the Catalan Xarello. This is the main grape for their Quibia cuvée, blended with a small amount of Callet (vinified in white).

All the Ànima Negra vineyards are farmed organically.

Terroir

Vines are planted on clayish, stony soils, with a high iron content, which gives them a red colour. The surface layer is very shallow. It is a low rainfall area.

The three little blocks of vineyard where the Son Negre comes from has soils with little organic matter, but rich in minerals. It does not retain water much.

Sea winds blow permanently.

The average yield per plant is less than half a kilogram.

The other vineyards are also made of small blocks of vine surrounded by trees and rocks. Between the vineyards are fruit orchards.

The estate’s vineyards are all located within a radius of 7 km of Felanitx.

Winemaking

Cold maceration for the reds. Skin-contact maceration for the whites (12 hours approx.).

Both are protected by dry ice to prevent oxidation. Then the whites go into stainless steel tanks, with their lees.

The ÀN cuvée ferments in 3,000 litre wooden vats or 5,000 litre concrete tanks. Then the wine is transferred into French oak barrels where the malolactic fermentation takes place,then it stays there for 17 months.

In the case of Cuvée ÀN/2, however, both alcoholic and malolactic fermentations take place in stainless steel tanks. Then the wine ages there for 13 months.

Anima Negra - Spanish wines
Anima Negra - Spanish wines
Anima Negra - Spanish wines
Anima Negra - Spanish wines
Anima Negra - Spanish wines
Anima Negra - Spanish wines
Anima Negra - Spanish wines
Anima Negra - Spanish wines
Anima Negra - Spanish wines
Anima Negra - Spanish wines
Anima Negra - Spanish wines

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