Vol d'Ànima de Raimat Red Organic

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Vol d'Ànima, formerly known as Ànima de Raimat, is the culmination of our first 100 years of history. The tiles that wear their label are the same ones that look on the walls of Raimat Castle since 1935, after the reform carried out by the architect Rafael Masó. This creation represents the soul of Raimat: a young, modern, fresh, medium-bodied wine with notes of cocoa, made with the 3 organic red varieties that best express the terroir of the winery: Cabernet Sauvignon, Red Grenache and Syrah.


vintage 2019
vintage 2018
vintage 2013
vintage 2012
92 points
Guía del Vino Cotidiano
Carles Escolar
Raimat Oenologist
A good companion to game dishes, mushroom, meat and pulses, as well as sausages and rice. Very versatile.

Dark cherry red with garnet-red hues. Plenty of coloured legs. Medium intensity. Clean and bright.


Abundant primary aromas of blackcurrants, cherries and pomegranate seeds. Balsamic and floral notes, violets. Hints of black liquorice and freshly-cut coconut.


Pleasantly sweet on entry as oak toasting and ripe fruit combine. Good structure; mild yet powerful sweet tannins. Unfolding balsamic and red forest berry notes. Persistent finish.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Costers del Segre

Designation of Origin

Cabernet Sauvignon, Syrah, Tempranillo


Red wine

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The Winery

The history of Raimat goes back to 1914, when Manuel Raventós i Domènech acquired a plot of arid and unfertile land in a unique setting, converting it into what it is today: 2,245 hectares of 100% certified organic vineyards.  Raimat is the expression of wines from Lleida, a land renowned for the quality of its fruit, where the continental climate means that the grapes from this estate give intense and flavourful wines.  The winery is a pioneer in the use of the latest growing and winemaking technology, making a clear commitment to sustainable viticulture and to respecting the land and the environment.

Elaboration - Vinification

It starts with a night harvest to preserve the primary aromas of the fruit.

It starts with a night harvest to preserve the primary aromas of the fruit. When the grapes reach the cellar, it is cooled to a temperature of 15 °C. A part of the grapes is vinified looking for a wine profile more fruity and fresh. It is achieved by keeping the temperature low for 24-48h and fermenting later at 25 °C. The other part of the grape fermented at a higher temperature to achieve greater texture and complexity in the wine. These two united styles of wine offer us a young, modern wine, with a lot of fruit and structure in the mouth.

Vineyard - Viticulture

The low rainfall favored a very healthy harvest.

The low rainfall favored a very healthy harvest and marked thermal jumps for a good maturation. The start of the cycle was delayed, although the high temperatures during the spring and summer were equaling what we could consider a normal cycle. Cold nights, warm sunny days, and total absence of rain; that allowed us to wait as long as possible to get red grapes with all their phenolic maturity: soft tannins, structure and intense aromas of red fruits.

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