AN/2 1,5 l Magnum - Anima Negra

AN/2 1,5 l Magnum - Anima NegraThe barrel-aged AN/2 1.5 l Magnum from the wine-growing region of the Balearic Islands offers itself in the glass in bright purple. If you give it some air in the glass by swirling, you can perceive a perfect balance in this red wine, because it stands out on the walls of the glass neither watery nor syrupy or liqueur-like. This Spanish cuvée reveals wonderfully expressive notes of blackberries, black currants and plums in the glass. These are joined by hints of white pepper. This wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Spaniard enchants naturally with all dryness with the finest balance. Aroma does not necessarily need a lot of sugar. Balanced and complex, this dense and powerful red wine presents itself on the palate. The final of this very ripening red wine from the wine-growing region of the Balearic Islands finally thrilled with considerable reverberation. Vinification of the AN/2 1,5 l Magnum from Anima Negra The balanced AN/2 1,5 l Magnum from Spain is a cuvée vinified from the grape varieties Callet, Manto Negro and Syrah. The AN/2 1.5 l Magnum is an Old World wine through and through, as this Spaniard breathes an extraordinary European charm that clearly underscores the success of Old World wines. When perfect physiological ripeness is assured, the grapes for AN/2 1.5 l Magnum are harvested exclusively by hand without the use of coarse and barely selective grape harvesters. After the harvest, the grapes quickly reach the winery. Here they are sorted and carefully crushed. Then fermentation takes place in small wood at controlled temperatures. Fermentation is followed by aging for several months on the fine lees before the wine is finally drawn into bottles. Food recommendation for the AN/2 1,5 l Magnum from Anima Negra Drink this red wine from Spain best tempered at 15 - 18°C as an accompanying wine to osso buco, lamb stew with chickpeas and dried figs or roasted calf's liver with apples, onions and balsamic vinegar sauce.