Ànima negra The tale of Ànima Negra is the kind of story that people in the business love to tell. The protagonists are three bright, young men from Mallorca who decided that the indigenous vines of their famed island are capable of producing far better than in the past. Ànima Negra was created in 1994 when Pere Ignasi Obrador, and Miquelàngel Cerdà decided to try making wine for their own consumption, taking advantage of some unused milk tanks at the dairy farm owned by Pere’s family. In their first year, they made two barriques of wine from Callet (a native Mallorcan varietal) they had purchased from local farmers. At the time, Callet was known for making wine with very little structure – and certainly not fine wine. Still, the initial results were encouraging enough that the friends decided to form a partnership and continue pursuing their newfound passion for wine. Over the next two years, they learned QUíBiA as much as they could about Callet and , Quíbia is a fantasy name conjured up by the Anima Negra gaining valuable knowledge from experimentation and team that refers to an imaginary place where there are no known from friends with winemaking experience. limits or boundaries…a name that is perfectly appropriate for In 1997, they built several cement fermentation tanks this made partially from red grapes! inside one of the dairy’s old stone farmhouses and Varietals: 50% Premsal and 50% Callet started to convert the structure into a . That Soil: Calcareous silt with iron oxide same year, they began searching for old Callet vines as Average Age: 21 years well as Fogoneu and Manto Negro grapes (also native : Three months Mallorcan varietals) grown in the proper soils. Aging: Three months on lees in cement vats By 2000, the partners had enough confidence in their Aroma: White peach, pear, sea brine and jasmine winemaking talents to make a portion of their wines Palate: Weighty with creamy texture and concentrated with native varietals only. (Up to that point, they had flavors but simultaneously fresh always used as a blending ). Food Pairing: Bay scallops, mussels in butter broth, and In 2002, they completed the conversion of the stone peasant-style migas farmhouse into a winery, with enough capacity to fit a growing inventory of modern winemaking equipment. Today, Ànima Negra sources its grapes from more than 135 carefully selected parcels of land that the partners either own or control. Virtually all of these parcels are within just a six mile radius of the winery and most of the vines are 50 to 85 years old. The wines themselves have garnered widespread praise, earning a loyal following among fine wine enthusiasts throughout

Spain and the rest of Europe.

VdlT Mallorca

The Bealeric Islands, and Mallorca in particular, are famous for their mild Mediterranean climate and sandy beaches, making them popular vacation spots. Wine production is confined mostly to the interior areas of the islands and consumption generally exceeds production. ÀN/2 Vino de la Tierra (VdlT) ÀN/2 is a perfect introduction to the wines is a of Mallorca. classification that was created to allow experimentation with new varieties Varietals: 65% Callet, 20% Fogoneu and and blending. Formerly known as VdlT Manto Negro, 15% Illes Balears, which encompassed the Soil: Calcareous silt with iron oxide whole Balearic island chain, the regu- Average Vineyard Age: 18 years lations have been changed so that Aging: 13 months in each island has its own designation. 80% French barriques This is an important change as each and 20% American island has its own unique and Malolatic Fermenation: each produces distinctive wines. Carried out Aroma: Savory spices, wild Traditional grape varieties include: raspberries, dark cherry fruit with hits of Whites: Prensal Blanc, Moscatel, violets and smokiness , Parellada, and Palate: Silky and elegant with intense flavors Reds: Callet, Fogoneu, , of mature fruit. Well-balanced with a long finish Manto Negro, Monastrell, Cabernet Food Pairing: Pork chops, rabbit ravioli or roasted duck Sauvignon, , and Syrah.

Miguelàngel Cerdà, Winemaker ÀN Miguel was born and grew up in Mallorca in the town A voluptuous wine with intense aromatics, ripeness, of Felanitx, where his interests included sailing and fullness, complexity, and length — and yet, amazingly, astronomy. At 18, he moved to Madrid (a period he a firm acidic structure. refers to as his “exile”) to study aeronautical engineer- Varietals: 95% Callet, 5% Fogoneu and Manto Negro ing, a pursuit he continued for five years. Missing the Soil: Calcareous silt with iron oxide sea terribly, Miquelàngel eventually decided to return Average Vineyard Age: Up to 85 years to Mallorca. Vineyard Size: Five acres (“Son Negre” vineyard) For the next decade, he served as a crew member Aging: 13 to 18 months French Malolatic of the ship Margaret Alison, sailing the Mediterranean Fermenation: Carried out (which he affectionately refers to as Quíbia Gran) and Aroma: Damson fruit, crushed blackberries, meeting its diverse peoples. leather, violets, smoke and spcie In 1994, he joined with Pere Obrador to create Palate: Mouth-filling texture, concentrated Ànima Negra. Putting his knowledge of chemistry flavors, complex and persistent finish (gained from his engineering studies) to good use,he Food Pairing: slow cooked meats such as assists Pere Ignasi Obrador with winemaking. He credits pot roast, BBQ, hickory-smoked ribs or his friends—winemakers Ana Martín, Pepe Hidalgo, with company who can appreciate just Joan Milà—with vastly improving his wine knowledge how outstanding this wine is! and providing invaluable advice in improving Ànima Negra’s wines. SON NEGRE Son Negre is a dark, rich wine with an island soul. Varietals: 95% Callet, 5% Mantonegre-Fogoneu Soil: Calcareous silt with iron oxide Average Vineyard Age: Up to 85 years Vineyard Size: 5 acres (“Son Negre” vineyard) Aging: 19 months French oak Malolatic Fermenation: Carried out Alcohol: 13.6% Aroma: Violets, tobacco, black cherry and black raspberry Pere Ignasi Obrador, Winemaker Palate: Rich and layered with a complex and persistent finish Food Pairing: Hearty fare such as grilled ribeye steak, Pere was born in Felanitx on the island of Solomillo Español, or beef negimaki Mallorca. After completing high school, he began studying to be an optician. His studies were interrupted when he was called upon to manage his family’s dairy farm, overseeing the IN THE PRESS production of more than 400 dairy cows. While running the dairy, he avidly pursued independent QUíBIA study on his own, focusing on genetics 88pts Wine Advocate - October 2012 ( 2010) and biology. “The 2010 Quibia, 50% Callet and 50% Premsal with three months ageing on the lees, In 1994, he decided to convert a large portion has a light nose of almond and hazelnut that is well defined, almost reticent. The palate of the family farm to pursue a new project: the is crisp on the entry with zesty, ripe stone fruit such as nectarine, and a touch of orange production of wine made from indigenous grapes, zest on the vibrant citrus finish. Simple but delicious!” particularly Callet. He gained his ÀN 2 knowledge through personal experience and via 92pts Wine Advocate - October 2012 (Vintage 2010) periodic consultation with universities and “The 2010 ÀN/2 is the same blend as the 2009. It has a touch more precision on the nose prestigious oenologists, including Joan Milà. compared to the 2009, with crushed flowers developing with aeration. The palate is well-balanced with good backbone and more tension than the previous vintage. The finish Over the years, he has established friendships is harmonious and poised with maraschino cherry and fresh strawberry lingering seductively. with different Spanish and French enologists ... delicious red fruit and thoughtful winemaking.” who have generously contributed their advice 91pts Wine Advocate - October 2012 (Vintage 2009) and have monitored his efforts. 92pts Wine & Spirits, October 2012 (Vintage 2009) ÀN 93pts Wine Advocate - October 2012 (Vintage 2010) “... supremely well defined on the nose with raspberry, red currant and cranberry vying for attention. ... medium-bodied with very fine tannins, great purity and a succulent, tensile finish that lingers in the mouth. ... a beautiful, svelte, sensual wine.” 92pts Wine Advocate - October 2012 (Vintage 2009) “... macerated red cherries, sloes, orange peel and vanilla extract soaring from the glass – aromatics straining at the leash! ... medium-bodied with harmonious, lascivious red fruits laced with caramel and cloves. ... harmonious and lush with chocolate and even nougat lingering on the aftertaste. ... another superb wine ...”

SON NEGRE 94pts Wine Advocate - October 2012 (Vintage 2010) “... means “dark place,” ... initially bashful on the nose and demands coaxing to awake those precise, almost crystalline red berry fruits. ... well-balanced with supple red cherries, cassis and a touch of blueberry. ... composure and elegance and constitutes a very classy, sophisticated wine to age over a decade.”

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