Ferratus
"I love the days of harvest, intense days of sun, cold, rain, mud, impossible roads, confidences in the SUV, laughter and screams of nerves, back pains and grapes."
His relationship with wine began as "a love at first sight". You can make wine for various reasons but when you consciously do it for real passion, in an almost visceral way, what you do becomes part of you and part of you becomes part of your creation.
This is what happens between María Luisa Cuevas and Ferratus, María Luisa is Ferratus and Ferratus is María Luisa.
The treatment with respect and naturalness to the vineyard, looking for balanced productions and harvesting in optimal conditions, with samples to analyze and know the best phenological moment that must coincide with the best sensations in the tasting of the grapes (visual, tactile, gustatory sensations...) is the secret of Emmanuel Ivars to elaborate the extraordinary wines
of Ferratus.
THE ENTHUSIASM AND THE STRENGTH OF A WOMAN
D.O. RIBERA DEL DUERO
Pago de Santa Cruz
The Pago de Santa Cruz, deserves a point and apart.
In it the Cuevas Jiménez family owns five vineyards, four of them bordering, planted more than 50 years ago. Five vineyards, among the oldest in the region, protected in a natural way against adverse weather
FERRATUS AØ
coupage
100% Tempranillo
Strains between 20 and 30 years.
vineyards
15 hectares of old vines over 40 years old in clayey, calcareous and sometimes sandy soils or pebbles, are vineyards of slope and height, in different selected payments of the Ribera del Duero in La Horra, Quintana del Pidio, Gumiel del Mercado and Gumiel de Izán.
harvest
Manual harvest in boxes of 14 kilos.
production
70.000 bottles of 750 ml.
2017 · 92 points · James Suckling
2016 · 90 points · Robert parker
winemaking
Grapes collected by hand in boxes of 14 kg. and selected at the table in the winery itself. Performs alcoholic fermentation in stainless steel tanks and malolactic fermentation in French oak barrels.
aging
Between 10 and 12 months in French oak barrels and a small percentage of
American oak.
tasting notes
This Tempranillo of medium aging, speaks for its colorful cherry red with abundant violets, life and energy. The nuances and complexity of your stay in the barrel (tobacco, chocolate or vanilla) make FERRATUS AØ a round, contemporary and avant-garde wine in its style, with the necessary strength to consider it a discovery.
FERRATUS ORIGEN
coupage
100% Tempranillo
Strains between 60 and 80 years.
vineyards
15 hectares of old vines over 40 years old in clayey, calcareous and sometimes sandy soils or pebbles, are vineyards of slope and height, in different selected payments of the Ribera del Duero in La Horra, Quintana del Pidio, Gumiel del Mercado and Gumiel de Izán.
harvest
Manual harvest in boxes of 15 kilos.
production
27.000 bottles of 750 ml.
2013 · 91 points · Robert M. Parker
2013 · 92 points · James Suckling
winemaking
Grapes picked by hand in boxes of 15 kg. and double selection at the table.
Alcoholic fermentation in stainless steel tanks and malolactic fermentation in oak barrels.
aging
Minimum of 14 months in new French (95%) and American (5%) oak barrels.
tasting notes
Of beautiful intense red color of high layer. When serving it in the cup slowly long tears of glycerin fall, which speak of the high quality of the wine. On the nose, aromas of red and black fruit are discovered and, it brings back memories of the violet candies of our childhood. Its passage through barrel, always subtle, provides notes of tobacco and chocolate, and confers great complexity. When drinking it awakens a pleasant overall sensation, due to its velvety tannins, at the same time that its character and power are evident.
FERRATUS SENSACIONES
coupage
100% Tempranillo
Strains between 60 and 70 years.
vineyards
Viñas del Pago de Santa Cruz, La Horra (Burgos). Old vines over 60 years old in clayey, calcareous and sometimes sandy soils or pebbles, are vineyards of slope and height.
harvest
Grapes picked by hand in boxes of 15 kg and double selection in table, bunch by bunch, grape by grape.
production
7.030 bottles of 750 ml.
2011 · 90 points · Robert M. Parker
2011 · 92 points · James Suckling
2011 · 94 points · Guía Peñín
winemaking
After the selected manual harvest of tight productions with a balanced number of bunches per plant and small berries (since they are more than 50 years old each produces bunches counted) another selection of the best bunches is made in the first table and in a second it is again selected and grain by grain, grape by grape. Once elaborated, it rests 15 months in new French oak barrels
aging
Minimum of 15 months in new French
oak barrels.
tasting notes
Explosion of forest fruits, blueberries and violets. Chocolate and tobacco notes, as a result of its aging in barrels, with a mineral touch very characteristic of FERRATUS Sensations. The palate has volume, is structured, complete and long. In summary:
it is pure stimulation.
manual selection
Tempranillo grapes are selected by hand upon arrival at the winery