Quíbia 2015

Ànima Negra

The exact recipe varies every year (of course!), but in general the wine is a blend of Premsal and Callet grapes fermented in cement vats and stainless steel tanks followed by several months of lees aging.

Tasting Notes

Enticing straw-lemon in color with greenish reflections, Quíbia offers pleasantly unusual notes of white peach, pear, sea brine and jasmine. On the palate the wine is weighty with creamy texture and concentrated flavors but at the same time fresh, delicate and well balanced.

Food Pairing

This wine pairs beautifully with bay scallops, mussels in butter broths, and peasantstyle migas.

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:
30,000
Winemaking & Aging
Varietal composition:
60% Callet, 30% Premsal, 10% Muscat
Fermentation container:
Concrete Vats and Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
60 °F
Maceration technique:
Cold Soak Maceration
Length of maceration:
2-3 days days
Type of aging container:
Cement vats
Size of aging container:
100 hL
Length of aging before bottling:
4 months
Analytical Data
Alcohol:
12.5 %
pH level:
3.3
Acidity:
6.3 g/L

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