Ferrer Bobet

Ferrer Bobet is about respect. Firstly, the mutual respect of two friends, Sergi Ferrer-Salat and Raül Bobet and their passion for the world and culture of wine. Secondly, the respect for the long traditions of viticulture and vinification in Priorat and a commitment to the economic and social development of the region. Thirdly, and above all, the respect for the terroir and a dedication to producing wines that reflect the distinctive mineral essence from the land.

Sergi and Raül’s project started in 2002, and in 2008 their first two wines were released. For their initial wines, Ferrer Bobet used hundred-year-old Carignane and Grenache vines planted in 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 Raül continue to work hard in their own vineyards. 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.

Their winemaking is based on the principle that fastidious viticulture is the basis for the quality of the wine. They have designed the winery just as  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, Ferrer Bobet Priorat, Ferrer Bobet Priorat Vinyes Velles and Ferrer Bobet Selecció Especial aim to show an admiration and respect for the land 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.

Learn more here.