Welcome to Bodegas Ferris
Unique wines from Jerez
Why are they unique?
BECAUSE OF THEIR HISTORY AND EVOLUTION
In the Jerez area wines have been made since ancient times. The region has long produced both olive oil and wine (1000 BC). During the Arab period, techniques such as syrup (arrope) production and distillation were introduced. In the 19th century, phylloxera was overcome and the system of biological aging under the flor developed.
FOR THE LAND THAT GIVES IT LIFE
The location inside the triangular area formed by Jerez – El Puerto – Sanlúcar defines our wines. A unique microclimate results from the Atlantic to the south, the Guadalquivir to the northwest and the Ronda hills to the east.
The albariza soil gives the wines their characteristic minerality and strength. It retains moisture well and helps the vines through dry periods.
The climate is warm with mild temperatures and high sunshine, encouraging early and complete ripening.
The principal grape is Palomino Fino, perfectly adapted to the soil and climate and ideal for wines that age in the cellar.
Viticulture here also preserves traditional work such as the trellis pruning (vara y pulgar).
FOR THE CHARACTER OF THE BASE WINE
Harvest usually takes place in mid-August. White vinification is carried out in stainless tanks at 20–25ºC. We do not seek intense primary or secondary aromas at this stage; instead we keep a certain neutrality so the wine can develop its character during cellar aging.
The resulting wine is straw-coloured with greenish hints and a gentle green apple aroma typical of Palomino Fino. Alcohol by volume ranges between 11% and 13%.
FOR THE FURTHER TRANSFORMATION IN THE CELLAR
At the time of racking (deslío), around December or January, the wines are classified.
Delicate wines are selected for biological aging under the flor and fortified to around 15º, producing Manzanilla and Fino styles.
More structured wines are fortified to about 17º and enter oxidative aging, producing Oloroso styles.
The cellar is centered on wooden casks called botas, stacked in andanas.
We work with the traditional solera and criaderas system.
It is a dynamic system where the oldest wine sits in the solera. We draw a small volume for bottling and replenish it from the first criadera, which in turn is replenished by the second, and so on.
ENTRY OF WINE INTO THE CELLAR
Wines fortified to 15º are placed in botas as a reserve called the sobre/tabla. They rest for approximately one year before entering the manzanilla solera. If the wine does not develop as expected it may be removed and become a Palo Cortado.
Watercolour by local artist LOKATI, inspired by the harvest in the Bodegas Ferris vineyards.
