From: Vldt Mallorca, Islas Baleares, Spain
Blend: Callet, Premsal Blanc, and Giró Ros
Taste: Pouring the Quíbia, it greets you with a radiant straw-lemon hue kissed by greenish tints. The nose is an aromatic journey — white peach, jasmine, and the scent of the sea. On the palate, it's a dance of textures and flavors, silky like olive oil yet bursting with the vivacity of ripe peach, Anjou pear, and a hint of capers.
Pairing: To truly experience Quíbia, pair it with the ocean's treasures. Imagine bay scallops, a buttery broth of mussels, or perhaps a sumptuous seafood paella. Each bite, each sip, is Mallorca beckoning.
Broiled Mussels With Garlicky Herb Butter
By Melissa Clark
About. Ànima Negra, a beacon of Mallorcan wine, was birthed in 1994 under the tutelage of its founders Miquel Àngel Cerdá & Pere Obrador. Their shared journey over the past quarter-century has been one of devotion — a quest to introduce the world to the unique allure of Mallorcan wines.
The heart of their operations beats strong in Felanitx, an estate whose wine-producing roots reach back to the 8th Century. The ancient estate of Son Burguera has seen the rise and fall of civilizations, but its commitment to winemaking, a practice cherished by its earliest residents, has remained unwavering. It is here, amid this hallowed ground, that Ànima Negra was conceived.
Mallorca's diverse terroir lends itself to an assortment of indigenous grapes, and the Quíbia is an exquisite melding of three — Callet, Premsal Blanc, and Giró Ros. Especially notable is the Callet variety, the emblem of Ànima Negra's identity, a dark grape that's present even in their white wines.
The meticulous process of crafting the Quíbia starts with cooling the grapes for 12 hours, ensuring optimal freshness. A rigorous dual selection process, both manual and optical, follows, ensuring that only the finest grapes contribute to the wine. The distinct varietals are nurtured separately, undergoing varying maceration techniques, and fermented at 17ºC with indigenous yeast strains, a testament to Ànima Negra's dedication to preserving Mallorcan authenticity. The final blend is aged for three months in stainless steel tanks, each holding 7,000 liters.
At the heart of Ànima Negra's operations lies the Son Bennassar vineyard, spanning 12.5 acres. Here, the vines dig deep into the calcareous silt enriched with iron oxide, thriving in the Mediterranean sun and sea breezes. The age-old Callet, mantonegro, fogoneu, premsal white, and giró ros vines share this space harmoniously with fruit trees, like apricot and cherry, adding complexity to the region's ecosystem.
The vineyard's proximity to the sea and its diverse soil types have birthed a unique microclimate wherein every harvest, by hand and with optical precision, encapsulates the purest essence of the island.
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