Other vintages
2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021
  Back to wine

Characteristics NELIN   2017
Type of wine:   white crianza
Appellation:   Priorat D.O.Q.
Origin of grapes:   5,8 hectares en 4 plots
Average production:   7.500 bottles
Distribution:   international and national
Grapes:   base white grenache and macabeo
Soil:   schist
Vinyard contours:   terraced mountain slopes between 350 and 500 meters in altitude
Ethanol:   14,5%
Titratable acidity:   5,3 g/l
Volatil acidity:   0,58 g/l
Total sulphur dioxide:   44 mg/l
Reducing sugars:   0,9 g/l
pH:   3,27
Type of bottle:   Bordeaux
Ageing NELIN   2017
Fermentation process:   oak barrels and wooden vats, with naturally occurring yeasts
Ageing process:   12 month in 1200l. oak barrels and 6 month in stainless steal vats
Bottled:   June 2019
René Barbier Ferrer NELIN   2017

Nelin is the result of two parallel souls -the balance between the feminine and the masculine side in its youth culminating in the true expression of Priorat at its best.
A renowned Catalan journalist recently wrote: “Today, Catalunya is represented by some great chefs and by the wines of Priorat.
We were aware that it would be difficult to marry our rich, powerful red wines to some of the newer recipes so we hope that Nelin proves an ideal partner.
The Grenache is evocative of the parched hills on mineral slate where the spicy quince flavours are in evidence.
The Macabeu has adapted beautifully to our climate, planted close to small streams, which impart delicate orange flower aromas.
The Escanyavelles lends its solid structure to the wine and ensures a lengthy future to the wine due to its tannins and acidity. At the same time, this little stranger reminds us of the longstanding association of the Barbier family with France!
René Barbier Meyer NELIN   2017

Nelin is how our family interprets a Priorat white wine.
In Nelin we play with skins, inspired by the old «brisats»*, working with indigenous yeast, fermentations longer than 6 months, aging period of more than 15 months and using all kinds of materials, starting the first phase with woods, then followed by cement vats, clay pots and even some stainless steel in the end.
Lately we are very excited reintroducing unique autochthonous varieties such as the “trepat blanc” or the “cartoixà”.

(* Fermentations with skins)