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Characteristics NELIN   2021
Type of wine:   white crianza
Appellation:   Priorat D.O.Q.
Origin of grapes:   5,8 hectares en 4 plots
Average production:   9.000 bottles
Distribution:   National and international
Grapes:   Garnacha blanca and Macabeo base, plus pansal, picapoll blanc, cartoixá and others (trepat blanc, carinyena blanca, PX, escanyavelles)
Soil:   schist
Vinyard contours:   terraced mountain slopes between 350 and 500 meters in altitude
Ethanol:   14%
Titratable acidity:   5,3 g/l
Volatil acidity:   0,60 g/l
Total sulphur dioxide:   90 mg/l
Reducing sugars:   0,8 g/l
Type of bottle:   Bordeaux
Ageing NELIN   2021
Fermentation process:   Fermentation in barrels and oak vats, only with native yeasts
Ageing process:   12 months in 1,200 l. vats and 6 months in stainless steel vats
Bottled:   April 2023
René Barbier Ferrer NELIN   2021

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   2021

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)

An exceptionally different vintage.
In the first week of the year, a heavy snowfall left a seasoning that lasted throughout the year with light rains every month. After a year of good rainfall that helped to maintain good reserves in the soil. The vegetation cover provided food and shelter for biodiversity, an ally in pest control. The high summer temperatures helped to keep vine diseases at bay. The vineyard arrived very full of vegetation, with 30% more grapes, allowing a good ripening that completely changed the concentration to which we were accustomed. The wines were able to reach balance much more easily while maintaining good minerality and acidity, bringing freshness and elegance to all of them.
The most abundant year in history. A vintage that reflects the weather more than the winemaker.