||Ferrer Bobet is the result of a passion for the world and culture of wine of two friends, Sergi Ferrer-Salat and Raul Bobet, and reflects their commitment to the economic and social development of Priorat.
Their project was started in 2002, and in 2008 their first two wines were released. For their initial wines, Ferrer Bobet have used hundred-year-old Carignane and Grenache vines planted on some of the best vineyards in Priorat. These vineyards have an exceptional slate soil, locally known as “llicorella”, and a topography characterized by steep slopes and high elevations that guarantee optimal ripening and ideal night/day temperature fluctuations, fundamental for preserving flavors and acidity. Sergi and Raul continue to work hard in their own vineyards, which will need a good number of years before coming into production. They have planted Syrah, Grenache, Carignane, Cabernet Sauvignon and Viognier, in harmony with their philosophy, and after having performed thorough edaphologic studies. In each case they have used low vigor and high quality rootstocks and clones, aiming for perfectly balanced vines. The estate is located between Porrera and Falset, and possesses various characteristics that give it great potential, and which were pivotal in choosing this sub-zone. Indeed, their soils have an unusually high proportion of llicorella, a quality only seen in the top vineyards in the Priorat, and the site is in one of the coolest, steepest and highest elevations of the appellation, factors which contribute to optimal phenolic ripeness and help preserve flavors and acidity. Likewise, the site’s varied aspects create a rich diversity of mesoclimates and bring the opportunity to create wines of particular complexity and depth. This vineyard is managed, moreover, in a way fundamental to the philosophy of Ferrer Bobet: the development of a strict organic viticulture which completely excludes the use of insecticides, fungicides and herbicides.
The winemaking is based on the principle that fastidious viticulture is the basis for the quality of the wine. This, however, does not imply that they have not designed the winery meticulously. The building guarantees an optimal work flow and allows the use of gravity during the whole winemaking process, from fruit reception to bottling. They start the vinification selecting berry by berry with a double sorting table. Fermentation takes place in small, 15 and 30 Hl, fermenters, so each vineyard can be vinified individually. Most are oak fermenters, a key factor in improving the wine’s structure and its integration with the oak. Wines are aged in fine-grained French oak barriques during a minimum period of 12 months, and bottled unfined and unfiltered, in order to preserve their organoleptic qualities.
Above all, both Ferrer Bobet and Ferrer Bobet Seleccio Especial aim to reflect the terroir that has embraced them. The goal of their orthodoxy in vine-growing and winemaking is, precisely, to achieve a purity that surpasses any of the techniques employed, so that whoever tastes our wines will be able to experience the mineral essence, complex and profound, of Priorat, without ever losing any of its freshness, elegance and purity.
Sergi Ferrer is also the founder of an extraordinary wine education center and restaurant in Barcelona, Monvinic.|