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Fermí Bohigas is a family-owned winery that has roots dating back to the 13th century. The estate is located in the town of Òdena in the River Anoia valley, about 45 minutes west of Barcelona. The current family and their ancestors have been growing grapes and making wines at this location consecutively since 1290. Their first bottling took place in 1870. They first used the name “Bohigas” on a wine label in 1978. Today, the family’s estate encompasses 300 hectares of which 110 are split between two separate vineyard properties, named “Can Maciá” and “Can Batllevell”, both of which have their own cellars.
From grape-growing to bottling, all Bohigas wines come from their estates. The vineyards are farmed organically, and the estate is now in official organic conversion. For the cava wines, Bohigas focuses on the historical and indigenous varieties of Xarel-lo, Macabeo and Parellada for whites and Trepat for red. The estate is very famous for its Xarel-lo vines which allow for extended lees aging of the cavas in the bottle during the second fermentation. Given the meticulous care and attention to the Cavas - from vineyard to cellar to bottle, the wines are finished with low dosage levels (8g on the Reserva and 6g on the Rosat).
Today’s current owner is Jordi Casanovas Bohigas, who carries on the family tradition of producing high-quality wines from 100% estate-grown grapes. His daughter Maria Casanovas is the winemaker. In 2000, they invested heavily in the modernization of their cellar at Can Maciá (the site of their original winery), where they traditionally produce and bottle their cava, as well as a number of still wines.
Vineyard: For more than 6 centuries the Bohigas family has been growing vines and managing their own vineyards with over 150 hectares. The vineyards a very well situated to grow white varieties as they get lots of sunshine but the evenings are very cool retaining the freshness in the wines.
Orientation: South East
Soil: Clay and Limestone
Viticulture: The vines are trained to the Royat system which is good for areas with very low rainfall. The vineyards are farmed organically.
Vinification: The juice macerates for a few hours in contact with the skins prior to being fermented in stainless steel vats.
Aging: No aging. The wine is bottled once fermentation is complete.
Production: approximately 25,000 bottles
TASTING NOTES: This is simple but fresh with a crisp stony mouthfeel. Easygoing flavors of melon and apple finish with a note of lime.
FOOD PAIRING: Pan seared fluke with lemon butter sauce, rice pilaf and bok choy. Vegetable, seafood, all types of starters, fruit, poultry.
PRACTICING ORGANIC AND CERTIFICATION IN PROCESS. FEMALE WINEMAKER.
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