It was 1861 when Francesc Sala Ferré became the first member of the Ferrer-Sala family to enter the wine business, but his ancestors had already been making wine for centuries on the family estates of La Freixeneda and Can Sala, both in the heart of the Catalan-Spanish Penedès.
After revolutionizing sparkling wines with Freixenet from 1914, the family has not stopped looking for new frontiers and new sensations in the world of wine, as they did with their landings in Sonoma (USA) and Champagne (France) in the 80s, in the most prestigious Spanish Designations of Origin in the 90s, and finally in Gualtallary, in the heart of Uco Valley (Argentina) in the 2000s.
In Gualtallary we find a perfect terroir for the planting of our vineyards. A singular soil where the radiant mountain sun bathes the vineyards, like the crystalline water of the thaw that comes down, not from the sky, but from the imposing snowy Andes.
By day, the grape skin darkens and gains in perfume and taste. At night, the cool mountain breeze stops time, the valley is quiet and the fruit ripens in its complexity.
Finca Ferrer is located in the prestigious and unique region of Gualtallary in Tupungato, a sub-region of the Uco Valley in the province of Mendoza, Argentina.
There, in its 317 hectares at more than 1300 meters above sea level, it gives life to exquisite wines of the Malbec, Syrah, Pinot Noir, Tempranillo, Chardonnay and Torrontés varietals planted on a sandy and rocky soil with a calcareous base, poor in organic matter.
With exceptional drainage and the help of the characteristic winds, the plant remains healthy and strong from its conception. The thermal amplitude of 16 C with great solar intensity and low night temperatures generate grapes of outstanding colour and aroma.
An alluring Chardonnay from one specifically chosen block : BLOCK c2, located in Gualtallary District in Valle de Uco, Argentina, at 1310 metres above sea level. Total production of 2,100 bottles.
Handpicked grapes, from a very low yielding site, are carried away in 18 kg bins. The grapes are lightly crushed before being fermented, with around 5% left as whole bunches. Fermented in 500 litre new American oak barrels with no malolactic fermentation in order to retain all the freshness. Two thirds of the wine was then left to mature in the same barrels on lees for 8 months while one third spent 6 months in barrel. A proportion of 15% unoaked wine is added to the final blend.