Fermi Bohigas
| Country | Spain |
|---|---|
| Appellation | Cava |
| Variety | Xarel-lo |
| Age of Wines | 25 to 45 years |
| Soil | Clay and Limestone |
| Altitude | 900 feet |
Estate produced, Organic farming
Old vines, superb Cava
The current family and their ancestors have been growing grapes and making wines at the Can Macià estate in Òdena (Anoia) consecutively since 1290. Their first bottling took place in 1870, and they first used the name ‘Bohigas’ on a wine label in 1978.
In the mid-20th century the cellar was renovated and transformed to improve productivity and the quality of its products and it also began to produce cava. It has continued to innovate since then and today Bohigas is present on wine markets all over the world.
The annual production is close to 500,000 bottles (450,000 bottles of cava and 50,000 of wine).
Winemaking
Between the end of August and beginning of October, the grapes reach the ideal stage of ripeness to be harvested and placed in the cellar. Each variety ferments separately at a controlled temperature in stainless steel vats with extreme care being taken to preserve the most subtle aromas. After white wines have been gently decanted to separate the cloudy part of the fermentation (yeast), they go through a cold stabilization process before filtration and bottling.
The second fermentation in the bottle is carried out in the underground cellars which maintain a natural temperature of about 16ºC all year round. In the cellars, completely isolated from light and sound, the yeast slowly and consistently does its work, integrating all the components inherent to fermentation and ageing with yeast into the wine.
The creation of Bohigas cavas requires special care of the reproduction of the specific yeast for cava. At the end of the process of ageing in the bottle, the yeast is extracted by a process called disgorging (‘degüelle’). The bottle is then plugged with the final cork seal. The result is a cava which, thanks to great grapes, and after a long and gentle process of first and second fermentation, will have fine bubbles and indeed a unique character.
At present the Bohigas family’s estate consists of 300 hectares. The vineyards are farmed organically, and the estate is now in official organic conversion.
