The Anima Negra winery comes from the beautiful island of Mallorca and is one of the best wineries in the Balearic Islands and is the island's cult wine. Anima Negra is the first wine from the bodega after which the wine is named and the AN/2 is the second wine. At Ánima Negra Viticultor they want to make the purest Callet wine in the world. New plantings are done with cuttings from the best vines that are planted without an American rootstock.
1994: Some friends in Mallorca, including current owners Pere Obrador and Miquelangel Cerdá, talk about wine in a bar and decide between pot and pint to start making their own wine. However, they do not own any vineyards and are therefore forced to purchase. They start modestly with local grape varieties, the only ones still available to purchase; all the other grapes are no longer available. After all, the Callet was in the past the most important grape in the region around Felanitx (around 1870, no less than 9 million liters of Callet wine were exported from the port of Felanitx). In 1919, all the producers were brought together in a large cooperative, whose magnificent buildings still bear witness to their success at the time. The use of these grape varieties, Callet, Mantonegro and Fogoneu, also become their trademark and their success for Anima Negra. Anima Negra grew into the top producer of Mallorca. The Callet became hip again and other domains have also started to show interest again. In the meantime, they have been able to buy quite a few vieilles vignes in the Felanitx region and are also planting new vines without American rootstock, extracted from the seeds of their best Callet grapes.
The wines are made in the old buildings of Son Burguera, whose history dates back to the 13th century and where wine was already being made. The old buildings have been restored with care and respect for tradition. In peak years, the Son Negre is also made, a unique wine, the essence of Callet, whose label is always painted by the world-famous Mallorcan painter and friend of the house: Miquel Barceló.
Callet is the main grape. Of these, they own 12 ha, mainly old vines older than 50 years. Callet is a variety with large grapes, when vinified a model of elegance with the typical Mediterranean spicy aromas. Usually low in alcohol, which is then compensated by adding a limited amount of Mantonegro and Fogoneu. They each own 1.5 ha of the latter grapes.
In white, Premsal is used, the local variant of the Catalan Xarel.lo for their white wine Quibia. Sometimes this happens in combination with Callet, but then vinified in white. All vineyards are organically farmed. The vineyards consist of loamy soils with lots of stones and pebbles. A high content of iron oxide provides a red color. Very shallow topsoil and low pluviometry.
The three plots from which the Son Negre usually comes are small vineyards: very poor soils with extreme minerality and very little water retention. The sea breeze blows constantly and the production is less than 0.5 kg per vine. All the vineyards are small parcels, surrounded by rocks and forests. Fruit trees have been planted between the vines, all within a radius of 7 km around Felanitx. The vineyards in Felanitx benefit in the afternoon from a fresher sea breeze that is welcome in the ripening period.
The grapes are harvested very early in the morning and then placed in the refrigerated container for one day before starting the maceration. Cold maceration for the red wines. The white wine is macerated for about 12 hours. Both are protected by carbon snow to resist oxidation. The white wine is then accompanied by its yeast cells in stainless steel cuves.
The AN gets its fermentation in large wooden casks and concrete cuves of 3000 and 5000 liters respectively. The malolactic fermentation then takes place in barrique and an élevage of about 17 months in French oak. The AN/2 receives both its fermentation and malolactic fermentation in stainless steel cuves and an élevage of 13 months. Since the 2015 harvest year, there has been an expansion of parcel vinification here. Also during the barrel maturation, all parcels remain separate in order to individually adjust the period of barrel maturation, type of barrel, soutirages, etc., which benefits the final quality. For several years we have been able to experience the blind tasting of a range of cask samples ourselves. The findings are always checked against the test analyzes of the previous months. From this you can get a lot of information about the individuality of certain plots, depending on the vintage and type of barrel maturation. Everything to make the end result more qualitative.
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