Án de Ánima Negra was made from very particular vineyards; the combination of the 50-year-old plants of the Callet variety, which only exist in Mallorca, with a poor and mineral soil on calcareous rocks in competition with fruit trees planted among the vines. An aromatic and complex wine to break with the established.
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.
ÀN is the winery's most charismatic wine, a wine that reveals the efforts of many years by Miquel Àngel Cerdá and Pere Obrador to understand the street, reinforcing its typicity and achieving an increasingly expressive, lively and balanced wine. It is a unique, authentic, mineral, wild and powerful wine.
Vineyards with little depth of soil, soil with calcareous rocks and a lot of mineral presence, as well as little water retention, which gives the soil a red color, also known as Call vermell. The vines are found in small plots with great biological energy due to the nutrients they contain in the area and the influence of the fruit trees that coexist among them. Thanks to the strategic location, the daytime winds, known as onslaught, help to have a healthy plant and the advantages of a ventilated area. The harvest is manual in 10 kg boxes. A first selection of the grapes is made in the vineyard, and once it reaches the winery it is placed in a cold room overnight to cool the grapes to 8-10ºC. Subsequently, there is another selection of bunches on the selection table and then a selection with optical technology grain by grain in order to obtain the best grapes. Through a gravity system, the selected grapes are transported to 4,000-liter French oak vats to begin fermentation at a controlled temperature. This fermentation is produced by autochthonous yeasts, which for years have been identified and selected from the best plots, achieving their own genetic bank. Malolactic fermentation occurs in new, very fine-grained French oak barrels in which the wine is aged.
The Aging: The wine will remain for 14-18 months in new French barrels of medium and medium-long toasting with a racking halfway through the aging. Before being bottled, it spends about two months in cement tanks.
View: Cherry red with violet rims.
Nose: Red fruits, balsamic aromas of tobacco, licorice and aromatic herbs. Soft sensations of wild flowers.
Mouth: Sweet, ripe, enveloping and fruitful, without edges. Persistent.
