Frisach Vernatxa

Just as a tree needs roots to grow, people also need to understand their origins if they want to keep growing.

To Joan and Francesc Ferré Frisach, brothers and descendants of a family of farmers, this idea is very clear. Their love for the land, which has been in their family for 200 years, has led them to pay tribute to their ancestors and make wines at their Celler Frisach winery, in the D.O. Terra Alta, in southern Catalonia.

This passion for tradition comes directly from the land and culminates in Frisach Vernatxa, a brisat wine that recovers an ancient way of Catalan production that is based on fermenting the wine with the skins. To be clear: it is the same as an orange wine, but with a different name.

This winemaking method, which is also typical in Georgia, had almost disappeared in Catalonia, but now some young winemakers, like Joan and Francesc Ferré Frisach, have brought it to life again. Once fermentation has finished, Frisach Vernatxa undergoes a bleeding process and is placed in oak barrels, where it spends 6 months before finally being bottled without filtering or clarifying.

As Agatha Christie wrote in her novel ‘The Apples’, “the present is nearly always rooted in the past.” For Celler Frisach, this is the story behind Frisach Vernatxa. This wine is not just successful now, but will also give them a future that will make history.