Ferrer Bobet

Ferrer Bobet

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    Ferrer-Bobet · A labour of love between two old friends,  Sergi Ferrer-Salat and Raül Bobet, the first two wines were released in 2008: Vinyes Velles 2005 and Ferrer Bobet Selecció Especial Vinyes Velles 2005, made with grapes from some of the oldest vines in the Priorat. The estate is located in the Porrera region, one of the coolest parts of the Priorat, thanks largely to the marked influence of north-easterly winds with a subtle moderating effect from the Mediterranean, and its topography, characterized by some of the highest and steepest vineyards in the appellation. These factors combine to create strong temperature variations between night and day which guarantee optimal phenolic ripening and the preservation of acidity, freshness and aromas. The multiple aspects also create a rich diversity of mesoclimates.
     All of this is combined with almost exclusively slate soils, known locally as llicorella, which are a feature of the best vineyards in the Priorat and which play such a key part in the personality of these wines. Ferrer-Bobet use hundred-year-old Carinyena and Garnatxa Negra vines from exceptional vineyards which benefit from all of these qualities and with whose owners they share longstanding ties. However, they also planted their own vineyards near the winery in 2004 and 2005 with Carinyena, Garnatxa Negra, Syrah, Cabernet Sauvignon, Viognier and Roussanne. These vines stand on slopes and terraces which were carefully selected after exhaustive edaphological and adaptability studies. For each variety, they only use low vigour rootstocks and clones, aiming for perfectly balanced vines. Of the estate’s 70ha hectares, only 15ha have been planted, in line with their concern for the biodiversity of the countryside. Viticulture is strictly organic.  
     Winemaking is based on the principle that painstaking viticulture is the basis for the quality of the wine. This said, the beautifully designed winery is meticulously designed for optimum workflow and allows the use of gravity during the whole winemaking process. Vinification begins with small, 10kg harvesting crates and then rigorous selection of grapes, berry by berry on a double sorting table. Fermentation takes place in small 15 and 30 hectolitre vats so that each parcel can be vinified individually. Most of the vats are made from oak, a key factor in improving the wine’s structure and its integration with the wood. The wines are aged in French oak barriques for a minimum period of fifteen months and bottled unfined and unfiltered.

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