Negre d’anyada

Those of us who know him well talk about a very fresh and round wine, where the classic merlot is in love with Grenache.


Vinification: When the grape harvest arrives at the winery, the grapes are placed into the hopper that leads to the stemmer. Once destemmed, the grapes are cooled and the “pulp” is taken to stainless steel tanks where, in parallel with a long maceration, fermentation is initiated at a temperature of about 26 oC. 15-days maceration, together with traditional “punching”, allows us to extract a good dose of tannin structure.

We recommend it with light dishes, fried food, rice, salmon and cheese, as well as game.

– Refined and elegant, in his prime. Abundantly fruity with a velvety feel.. Shows exemplary use of Cabernet and Merlot varieties, no greenness and with an earthy fragrance of blackcurrant, truffle and black cherry. (VINUM, The Guide to Everyday Wine)

– “Deep cherry red, garnet-red colour edge. Spicy aroma, ripe fruit, wild herbs. Full-flavoured and balances palate, ripe tannins” (Peñín Guide to Spanish Wine 2015)

  • CATALAN WINE GUIDE 2012. Negre d’Anyada 2009. 9.80 points.
  • PEÑÍN GUIDE 2015. Negre d’Anyada 2013. 87 points.

Alcohol content: 13.5% vol.
Total acidity: 5.9 g/l (tartaric)
Total sugars: 1.20 g/L
Total sulphur dioxide: 32 mg/L


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