BODEGAS PERFER
uleila del campo, ALMERIA
our winery
The geographical location of Bodegas Perfer in Uleila del Campo is unique. We are located in the depths of the desert of Almería (Andalusia) – The only desert in Europe – and just a few kilometres from our beloved Mediterranean Sea.
Juan Pérez is a third generation winegrower and his creations are the result of the combination of the most traditional Mediterranean practices with the concerns of his entrepreneurial spirit.
To obtain a good quality wine you have to start with a good quality grape, therefore it is given a great importance to the viticulture.
The winery has 30 cultivated of the authorized varieties Chardonnay, Tempranillo, Merlot, Garnacha and Cabernet Sauvignon with a planting frame of 2.25 x 1.50. They are conducted in trellis with double cord and a load per strain of 2.5 kg.
In order to obtain this load of clusters, a clarification is made in dates close to the Envero, leaving the best bunches distributed homogeneously by the vine. Also the branchess are pointed out so that the wise one is used in maturing them instead of growing vegetatively.
If thinning is not done at this time, it can influence the vegetative cycle of the plant by increasing the vigor for next year or favoring the excessive growth of berries, which would lead to a phenomenon of color dilution.
It is advisable to have enough foliar mass around the cluster to protect the clusters from the heat strokes of the mid-day that occur in this climate. The low rainfall makes it necessary the use of drip irrigation, correctly programmed to avoid excesses of water and to favour the correct ripening of the fruit. From the Envero, which varies depending on the variety, a weekly follow-up of the maturation is carried out, which intensifies in dates close to the harvest. In this area the harvest is earlier than in other wine-growing regions of Almería due to altitude and climatic conditions, being carried out last August. The harvest is manual, taking only the clusters that are in perfect phytosanitary conditions and maturation.
They are transported to the warehouse in boxes of 10 kgs., where then a manual selection of the best bunches is made before going to the grinding phase. Thanks to these traces of the vine in the field we have an excellent raw material to make the wine. Our wines are fermented separately in stainless steel tanks at a controlled temperature of approximately 28 º C, followed by maceration with the skins of about 25 days.
After this the malolactic fermentation is carried out. To finish the process we pass the wines destined to crianza directly to French and American oak casks, the coupages of the different wines are made and bottled.