September 22, 2020

“In Ribera you have a jewel with a lot of value, the white albillo”

Ferrán Centelles, who was a sommelier of the El Bulli restaurant and now collaborates with the Bullifoundation, has predicted a promising future for white wines made with the greater albillo variety that has started marketing the Ribera del Duero Designation of Origin a few weeks ago.

Centelles, who has participated in the headquarters of this quality march in a meeting with representatives of the wine sector, said Friday in statements to EFE that Ribera del Duero has a jewel with the new white wines.

“I think you have a treasure, a diamond, a wine with a lot of value that in the future we will see more and more and I think you will be able to sell them as you deserve,” he said.

The sommelier, who represents a British prescriber in Spain, has considered that the elaborations of the greater ankle are very textured wines, restrained aromas, with a lot of sense of the territory and deep mouths. “Lush,” he summed up

He has also advocated that they remain as products for high cuveés and be protected as a valuable wine.

“The ankle has to be a variety of palate, mouth, depth and has to be a wine of higher price than the whites of most of Spain,” he said.

In addition to rejecting the possibility of having low segment segments, he has been sure that there will be a public willing to pay a higher price for him, especially if his short production and complex elaboration are taken into account.

“It is more a product of brand and region value than mass. If it is understood that way, it can work very well. In the end it is not about selling more, but selling better,” he insisted.

Centelles has also valued the general situation of the Ribera del Duero, praising the good work that is being done in an area that, it has considered, is reinventing itself with a commitment to the land without losing its main values.

“There is a brutal change, maintaining the quality, the name, the criteria that make it so well known, but also looking much more to the territory,” he stressed.

The sommelier, who has taken advantage of his riverside stay to present to the sector ‘The wine sapiens’, has also broken a spear for the rosés of Ribera del Duero.

“They are a very big opportunity. They are rosy, serious, with an aging potential. It is not the typical pink a little sweet for a more massive market. There is a lot of wine inside those bottles,” he said.

He has even been delighted with the recovery of the term ‘Clarete’ to name them, regretting that in Spain that termination has a somewhat derogatory reminiscence and can lead to not being used.

The collaborator of elBullifoundation has defended the blind tasting system with which he made the last tastings in Ribera del Duero, when he tried vintages between 2010 and 2017.

“The blind tasting I think is the greatest respect I can have with all producers. People are not perfect perception machines and blind tasting helps me, I find wines that I don’t know but have a lot of value,” he said.

Finally, he considered that wine must go hand in hand with gastronomy to open new markets and become an exporter, referring to experiences similar to those that chef José Andrés is carrying out in New York.


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