White wine from José L. Ferrer winery, under the D. O. Binissalem. The grapes harvested in boxes are refrigerated in a cold room at 0ºC and a subsequent skin maceration is carried out in pneumatic presses for twelve hours to favor the extraction of aromatic components. Static racking and start of alcoholic fermentation in stainless steel tanks. Racking of the wine to French oak barrels, to proceed with an aging on the lees for three months.

Red wine from José L. Ferrer winery, under the D. O. Binissalem. Manual selection of the grapes from the winery's oldest vineyards, followed by a refrigeration at 0ºC for three days. Subsequently, the must ferments in French and American oak wood. After a brief rest in stainless steel tanks to remove coarse particles, aging begins in French and American oak barrels for a year.

Red wine from José L. Ferrer winery, under the D. O. Binissalem. Manual selection of the grapes from the winery's oldest vineyards, followed by a refrigeration at 0ºC for three days. Subsequently, the must ferments in French and American oak wood. After a brief rest in stainless steel tanks to remove coarse particles, aging begins in French and American oak barrels for a year.

Rosé wine from José L. Ferrer winery, under the D. O. Binissalem. Maceration of the skins for 48 hours to partially extract the color. Controlled fermentation at around 15ºC in stainless steel tanks.

Red wine from José L. Ferrer winery, under the D. O. Binissalem. After de-stemming and crushing, the grapes are placed in stainless steel tanks to start fermentation and subsequent maceration for 21 days in stainless steel tanks at 28 ºC. Aged for 24 months in French and American oak barrels, followed by bottle aging for a minimum of 12 months before being released.

Red wine from José L. Ferrer winery, under the Designation of Origin V. T. Mallorca. Once the must has been fermented in stainless steel tanks, it is aged in American and French oak barrels for ten months.

White wine from José L. Ferrer winery, under the D. O. Binissalem. For the elaboration of Ferreret Blanc, a manual harvest is carried out first thing in the day and the grapes are stored at 0ºC. It is followed by a skin maceration in presses for 12 hours to favor the extraction of aromatic nuances. Alcoholic fermentation in stainless steel tanks and 3 months of racking with its lees in French oak barrels.

Red wine from José L. Ferrer winery, under the D. O. Binissalem. Refrigeration of the grapes in a cold room at 2ºC in order to carry out a pre-fermentation maceration. It ferments at 26ºC for 15 days and is left in contact with the skins to increase the extraction of tannins, up to a total of 21 days. After the malolactic fermentation has finished, the wine is transferred to American and French oak barrels where it will remain for 12 months until assembly is completed for final bottling.

Red wine from José L. Ferrer winery, under the D. O. Binissalem. Fermentation in stainless steel tanks with a temperature control at 25ºC. Approximately 30% of the wine remains in American oak barrels for half a year.

Sweet wine from José L. Ferrer winery, under the D. O. Binissalem. Cold skin maceration to enhance the extraction of aromas. The must is obtained by pneumatic pressing at low pressure. Fermentation at a controlled temperature at around 12ºC in stainless steel tanks. Finally, there is a voluntary fermentation stop by cooling the wine until it reaches 0 ºC, thus preserving residual sugars in the grape.

White wine from José L. Ferrer winery, under the Designation of Origin V. T. Mallorca. It follows a skin maceration process to favor the extraction of aromatic components. Controlled fermentation at around 13ºC using selected yeasts in stainless steel tanks.

Red wine from José L. Ferrer winery, under the D. O. Binissalem. Fermentation and subsequent maceration for 21 days in stainless steel tanks at 32º C. Aging follows in new French and American oak barrels, fine grain selection. It is recommended to decant.

Sweet wine from José L. Ferrer winery, under the D. O. Binissalem. Cold skin maceration to enhance the extraction of aromas. The must is obtained by pneumatic pressing at low pressure. Fermentation at a controlled temperature at around 12ºC in stainless steel tanks. Finally, there is a voluntary fermentation stop by cooling the wine until it reaches 0 ºC, thus preserving residual sugars in the grape.

Red wine from José L. Ferrer winery, under the Designation of Origin V. T. Mallorca. Once the must has been fermented in stainless steel tanks, it is aged in American and French oak barrels for ten months.

White wine from José L. Ferrer winery, under the D. O. Binissalem. Gentle extraction of the must by pneumatic pressing and subsequent static racking for 48 hours. Fermentation takes place for 25 days at a controlled temperature of about 14ºC with selected yeasts. At the end of fermentation, the wine is kept in contact with the fine lees, stirring the content in order to increase the unctuousness and creaminess of the wine.

Red wine from José L. Ferrer winery, under the D. O. Binissalem. Refrigeration of the grapes in a cold room at 2ºC in order to carry out a pre-fermentation maceration. It ferments at 26ºC for 15 days and is left in contact with the skins to increase the extraction of tannins, up to a total of 21 days. After the malolactic fermentation has finished, the wine is transferred to American and French oak barrels where it will remain for 12 months until assembly is completed for final bottling.