Viticulture

From the unrepeatable symbiosis of a climate, a land and indigenous grape varieties emerge distinctive wines, sincere wines, far away from the current tendencies of impersonal elaborations.  This premise and the willingness to offer a product of maximum quality, is the hallmark of the day to day of Ànima Negra. 

Actually the vineyards are formed by some 150 micro parcels situated within a 10KM radius of the Bodega itself, in Felanitx, with the exception of 5 vineyards in the Eastern side of the Island of Mallorca.

Old Vines of callet, mantonegro, fogoneu, premsal white & giró ros planted in diverse soil types, that co habitat between fruit trees (apricot, pear, peach, plum & cherry trees....), with forests nearby and with a great exposure to take advantage of the sea breezes.

The harvest we do manually & optically, using a gravity fed system, then being transported to the tanks of stainless steel and cement.

But the most significant is the use of indigenous yeast strains from our own vines of Son Negre from a genetically created info bank formed during many years by the bodega for the identification and selection thereof.  This is what allows us to deeply maximise the tipicity of grape varieties of the Island.

In the times of technology and profitability you lose the concept of the best purest quality and even more when being human you feel superior & tempted by the power of your own alleged intelligence.  This has signified the submission of viticulture to the basic economic interests of those who wish to make wine as a business and for social status; we don´t know rich people who cultivate potatoes or beetroot... ¡It isn´t sexy!  However, we plant vines in potato and beetroot fields if it is of interest to human appeal.

Climate change will show up even more these business tactics used without consideration for nature for what they are.  The corrections to conceal the imbalances, without doubt, are going to be more aggressive and as such, the quality of the final product will be put in danger.  Even though you can save the quality in the sphere of the tasting they are going to be very large in terms of morality.

Faced with this situation we don´t see another way out other than humility in the presence of the land something that we should never lose.  Now it should be in a far more radical way; we need to forget the labels of “quality” that have been nothing less than publicity stunt strategies and return to try and understand profoundly the functioning of the plants and not obligate them to give us what they are not, as if they are just there for our treats.

We should carry out oenology in the fields, & realise that the Bodega is just a conservation temple for the authenticity of the relation between the plant, land and the climate.