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.

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. Made from a selection of Manto Negro and Cabernet Sauvignon grapes from the Sa Pareteta vineyard. The harvest is carried out in boxes, cooling down to 2ºC before starting the de-stemming and crushing process. Pre-fermentation maceration in stainless steel tanks and subsequent fermentation with the yeast itself at a temperature of about 22ºC. Aging is carried out in new American and French oak barrels for 6 months. Finally, an assembly of barrels, coupage and subsequent bottling is carried out.

Rosé wine from José L. Ferrer winery, under the D. O. Binissalem. The harvest of the varieties that make it up takes place at the end of August with the collection of both varieties by hand from the ecological farm Sa Pareteta during the first hours of the morning so that the grapes enter the cellar in optimal conditions. Once refrigerated in a cold room at 2 ºC, the grapes are macerated with the skins for about 24 hours until this intense color and aroma are obtained. Controlled fermentation at about 14ºC in stainless steel tanks and subsequent bottling.

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.

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.

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 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.

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.

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.

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 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. 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.