Án/2 de Ánima Negra comes from a blend based on native varieties from the island of Mallorca that have been polished in recent years to achieve a unique and personal wine in the purest style of good Burgundies. A wine with excellent maturity, harmony, freshness and a delicate balsamic character.
Created in 1994, Ànima Negra is the reference winery for authentic, personal and quality wines on the island of Mallorca. The winery located in the southeast of the island of Mallorca produces its wines in the old "possessió" of Son Burguera. This building, near Felanitx, dates from the s. XIII and counted from its beginnings with dependencies for the elaboration of the wine, destined, at first, to supply the consumption of the people linked to the place. This activity has survived continuously to the present day and has contributed to shaping the island landscape, geographically integrated into the Mediterranean, and making wine an emblematic product of our gastronomy.
The cultivation of the vine, with advances and setbacks, and with an important or secondary role for the economy, has become part of our culture. The current viticultural work does nothing more than perpetuate an ancestral activity; And it is in this context when, in 1994, Ànima Negra was born.
Initially taking advantage of the infrastructures offered by the old "possessió" the first production was produced and from that moment on, the improvement of the facilities, as an essential condition for the production of quality wines, has been constant in the winery. Wines that today Ànima Negra sells in more than 40 countries.
ÀN2 is a fresh, tasty and mineral wine that shows us a Mallorca rooted in its history and its landscape, evoking a multitude of aromas and nuances that make us feel the typicality of the Balearic island. A firm commitment of the winery to the autochthonous varieties and to bring the authenticity of the terroir to all palates. This wine is made from the most important native varieties of Mallorca: Callet, Mantonegro and Fogoneu. These represent more than 80% of the blend. It is aged in French and American oak barrels.
Winemaking is done with double grape selection, manual and optical, which through a gravity system is transported to the stainless steel and cement tanks. Native yeasts from our own vineyards have been used from the genetic bank formed during years of identification and selection of yeasts, which has allowed us to deepen the typicity of our varieties. Alcoholic fermentation in 10,000 liter stainless steel and cement tanks at a maximum temperature of 28°C (82°F). Malolactic fermentation is carried out in cement and stainless steel tanks and then transferred to barrels. Aged in French and American oak barrels.
225-liter American oak barrel for an aging period of 12 months.
