Anima Negra An/2 2020
75cl
/
13% Vol
Produced with 60% Callet, 20% Mantonegro and Fogoneu, and the remainder a mix of Syrah, Cabernet Sauvignon, Merlot, Garnacha. This is one very special wine. Medium-bodied with a spicy/smokey palate. A bit dry with notes of cherries, raspberries, strawberries, and plums. Pairs well with beef, pasta, and poultry dishes.
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Anima Negra An/2 2020
€24.95
Ex Tax: €20.28
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromas of fresh, ripe fruit (cherries, strawberries, even a subtle waft of cherries in liqueur), sweet notes, of sweet strawberry, balsamic notes and a mineral background of dry stone. It is very fresh, undeniably a Mediterranean wine, enshrouded by a gentle perfume of smoky hints and lactic notes. A wine of remarkable complexity.
Palate
On the palate, that sweetness discerned on the nose contrasts with a faint bitterness which makes the wine extremely memorable. It is intense, balanced and an easy drink; generous, medium-bodied, with earthy undertones and traces of pepper which, along with its good acidity, result in a delicious, refreshing sensation. Enveloping and elegant (it makes us think of a Burgundy Pinot Noir), juicy and rounded
Fact Sheet
Fluid
75cl
Grape Variety
60% Callet, 20% Fogoneu, 20% Cabernet Sauvignon
Alcohol %
13%
Country
Spain
Region/AOC
Mallorca
Producer
Anima Negra
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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