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Bodegas Jose L. Ferrer

Tradition, high quality wines made since the beginning of the winery

The freshness of the native variety "Moll"

Gentle juice extraction by means of pneumatic pressing and static racking for about 48 hours. Fermentation in stainless steel tanks at a controlled temperature of 14 degrees with selected yeasts. At the end of fermentation, the wine is kept in contact with its lees by removing the content in order to increase the smoothness and creaminess of the wine.

Wine style: Unoaked
Area of Production: Binissalem
Grape Varieties: 80% Moll, rest Chardonnay, Muscatel & others.

See the wine file

Varietal Diversity

Maceration of the skins for 24 hours for the color extraction. Controlled fermentation at 15 degrees in stainless  steel deposits.

Denomination of Origin
Type of wine: Unoaked
Production Area: Binissalem
Grape Varieties: Mantonegro, Callet, Tempranillo, Cabernet Sauvignon and Syrah.

See the wine file

Young with character

Fermentation in stainless steel vats at 22o C. About 30% of the wine remains in American oak barrels for about 6 months.

Red wine with a proportion of wine from American oak barrels turns this wine into a classical one where sweet tannins, fresh fruit, vanilla and spices are perfectly blended into the wine.  

Denomination of origen: BINISSALEM-MALLORCA
Type of wine: Red wine - Tinto semicrianza
Production area: Binissalem
Grape varieties: Based on local Mantonegro variety, the rest being Tempranillo and Cabernet Sauvignon

See the wine file

Tradition in our winery

Selection of the best grapes from our vineyards registered in the D.O Binissalem Mallorca. Grape is cooled to 2 degrees, and the crushing is performed at low temperature. Maceration between 5 and 6 days. Alcoholic fermentation between 26 and 27 degrees, during 10 to 12 days. Ageing in French and American oak barrels for a minimum of 12 months.

Grape Varieties: Based on local Mantonegro variety, the rest being Cabernet Sauvignon, Tempranillo, Callet and Syrah.

See the wine file

Highest quality in tradition

After fermentation, maceration in stainless steel tanks at about 28 degrees for 21 days. Aging for about 18 months in new fine-grained selection casks of French and American oak.

Grape varieties: 60% Mantonegro, Callet, Cabernet Sauvignon

See the wine file