Earn Decántalo points when you place an order that you can exchange for gift wines.
Characteristics of Bàrbara Forés Abrisa't
Bárbara Forés Abrisa't is a white wine produced by the winery Bárbara Forés in Gandesa (Tarragona), D.O.Terra Alta.
Bárbara Forés is a family-run winery that dates back to the late 19th century, when Rafael Ferrer Forés started to make wine. Currently, Carmen Ferrer and her husband, Manuel Sanmartín, are in charge of the winery.
Bárbara Forés has 22 hectares of vineyard. This allows them to combine altitude and orientation, the pains and the hills, the shade and the sun. Alongside cultivation with natural products and organic manure, they achieve a unique grape that adjusts to the requirements and characteristics of the different farms.
Bárbara Forés Abrisa't is a wine made from White Grenache form a single vineyard, La Sendroseta, a plot that barely has more than an hectare, planted in the 90s on the typical "panal" soils (quaternary alluvial silty clay).
The production of "abrisat" wines, consists of making white wine as if it were red. The fermentation takes place in contact with the skins, for 5 days in this case. After the pressing, the fermentation will continue for 20 more days in a 750-litre ceramic tank, followed by an ageing in the same tank for 6 months. This wine is bottled without clarifying.
Bárbara Forés Abrisa't is a mature, intense and expressive wine. Powerful on the nose, with aromas of very ripe white fruit. In the mouth it is voluminous and quite long lasting. A white wine like they made them before.
Wines from Terra Alta boast a unique character. This is down to numerous factors, including the region's unique wine culture, the location of the vineyards in the inland Mediterranean, and the abundance of native varieties including the Garnacha Blanca, whose white wines perhaps best express the unique character of the terroir. It is for this reason that these wines hold their own distinctive classification of “Terra Alta Garnacha Blanca”.
In 1994 a major reform was introduced in the cellar Barbara Fores, with the acquisition of new machinery and adapting the building to modern requirements, we pursued a philosophy of respect for tradition and the incorporation of new technology in the extent that both the one and the other contributing something to the wine. In the processing area, the small size of the tubs can deal separately with each of the varieties according to the vineyard of origin. In the breeding room, in barrels of French Allier oak, the wines are bred to be eaten later. Leveraging the structure of the old mills for the winery's cellar has been conditioned as an area for rest and barrel aging. Finally, at the age and sobriety of the stone has set up a tasting room and to the public.