Red wine from the Ànima Negra winery, under the Designation of Origin V. T. Mallorca. Harvested by hand in small boxes of about 10kg. Manual selection of the grapes upon entering the winery. Fermentation at controlled temperature in stainless steel tanks of 7000 and 10000 liters, at about 28ºC. It macerates for an average of 17 days. The malolactic is produced in stainless steel tanks and then aged for 5 months in French barrels.

Red wine from the Ànima Negra winery, under the Designation of Origin V. T. Mallorca. Harvested by hand in small boxes of about 10kg. Manual selection of the grapes upon entering the winery. Fermentation at controlled temperature in stainless steel tanks of 7000 and 10000 liters, at about 28ºC. It macerates for an average of 17 days. The malolactic is produced in stainless steel tanks and then aged for 5 months in French barrels.

Red wine from the Ànima Negra winery, under the Designation of Origin V. T. Mallorca. Harvested by hand in small boxes of about 10kg. Manual selection of the grapes upon entering the winery. Fermentation at controlled temperature in stainless steel tanks of 7000 and 10000 liters, at about 28ºC. It macerates for an average of 17 days. The malolactic is produced in stainless steel tanks and then aged for 5 months in French barrels.

White wine from the Ànima Negra winery, under the Designation of Origin V. T. Mallorca. It is a unique blend, made from native varieties. From fermentation at low temperature and aging on its lees, an elegant, fresh and varietal wine is obtained. Manual and optical selection of the grapes, previously cooled in a cold room and on a bed of dry ice to avoid oxidation.

Red wine from the Ànima Negra winery, under the Designation of Origin V. T. Mallorca. Harvested by hand in small boxes of about 10kg. Manual selection of the grapes upon entering the winery. Fermentation at controlled temperature in stainless steel tanks of 7000 and 10000 liters, at about 28ºC. It macerates for an average of 17 days. The malolactic is produced in stainless steel tanks and then aged for 5 months in French barrels.

White wine from the Ànima Negra winery, under the V.T. Mallorca. It comes from the Premsal Blanc vineyards in the Felanitx area. Vineyards planted in soils of “call vermell” - the name by which the reddish clay-loam soils with abundant ferric oxide and old vineyards are known - which gives this wine a great expression and balance. The productions are low and the selection is extremely rigorous so that it can be subjected to a medium aging while maintaining all the freshness.

Red wine from the Ànima Negra winery, under the Designation of Origin V. T. Mallorca. Harvested by hand in small boxes of about 10kg. Manual selection of the grapes upon entering the winery. Fermentation at controlled temperature in stainless steel tanks of 7000 and 10000 liters, at about 28ºC. It macerates for an average of 17 days. The malolactic is produced in stainless steel tanks and then aged for 5 months in French barrels.

Red wine from the Ànima Negra winery, under the Designation of Origin V. T. Mallorca. The harvest is done manually in small 10kg boxes, and the grapes are selected manually. Fermentation takes place in 7,000 and 10,000 liter stainless steel and cement tanks, at a maximum temperature of 27ºC. After fermentation, it undergoes a long maceration of between 15 and 20 days. The malolactic fermentation is carried out in cement tanks. AN/2 is aged for 13 months in French and American oak barrels.

Red wine from the Ànima Negra winery, under the Designation of Origin V. T. Mallorca. Grapes picked by hand in small boxes, selected and subjected to a meticulous vinification process and subsequent aging for 6 months in French and American barrels.

White wine from the Ànima Negra winery, under the Designation of Origin V. T. Mallorca. Harvested entirely by hand in small boxes of about 10 kg. Manual selection of the grapes upon entering the winery. A skin maceration of about 10 hours is followed by gentle pressing and careful racking. Fermentation takes place at a temperature of 16ºC, half in French oak barrels and the other half in cement tanks. Fermented and aged 50% in barrels and 50% in cement tanks, remaining on its lees for a period of eight months.