AN/2 1,5 l Magnum - Anima Negra

AN/2 1,5 l Magnum - Anima NegraThe AN/2 1.5 l Magnum, matured in barrel and originating from the Balearic wine-growing region, presents itself in the glass in a bright purple-red. If you give it some air by swirling it in the glass, you can perceive a perfect balance in this red wine, as it does not appear watery, nor syrupy or liqueur-like on the sides of the glass. This Spanish cuvée reveals wonderfully expressive notes of blackberries, blackcurrants and plums in the glass. Nuances of white pepper are also added. This wine delights with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. This is a genuine quality wine that clearly stands out from simpler qualities and thus, despite all its dryness, this Spaniard enchants with the finest balance. Aroma does not necessarily need a lot of sugar. Balanced and multi-layered, this dense and powerful red wine presents itself on the palate. The finish of this highly age-worthy red wine from the Balearic wine-growing region finally impresses with a remarkable length. Vinification of the AN/2 1.5 l Magnum by Anima Negra The well-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 exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. Once perfect physiological ripeness is ensured, the grapes for the AN/2 1.5 l Magnum are harvested exclusively by hand, without the use of rough and barely selective mechanical harvesters. After the grape harvest, the grapes are quickly brought to the winery. There they are sorted and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before it is finally bottled. Food recommendation for the AN/2 1.5 l Magnum by Anima Negra Enjoy this red wine from Spain best at a temperature of 15 - 18°C as an accompanying wine to ossobuco, lamb ragout with chickpeas and dried figs, or fried veal liver with apples, onions and balsamic vinegar sauce.