VICENTE GANDIA BOBAL Wine Collection
VICENTE GANDIA
BOBAL
BLANCO
VITICULTORES DESDE 1885
V ENTE GANDIA
BOBAL
BLANCO
BOBAL BLANCO
APPELLATION OF ORIGIN: Utiel-Requena
TYPE OF WINE: Blanc de Noirs
GRAPE VARIETY: Bobal
ALCOHOL CONTENT: 12%
GOES WELL WITH: Seafood, fish, cheese and rice
dishes.
SERVE AT: 5-7°C
This white wine has been made from Bobal varie-
ty red grapes. It is for this reason that these have
been hand picked and by adopting an entire pres-
sing capacity with a yield of under 45%. It must be
left cold so that they can be rolled for three days
in order to absorb the pale colour which has been
extracted and to allow it to be fermented once it
has been cleansed at 14° C. The wine is then
carted into American oak barrels once it has been
measured and has completed its fermentation
process.
This wine is pale yellow with a reddish hue.
Aromas of wild strawberries, white flowers and
ripe fruit. On the palate, it has a well-balanced
acidity with a refreshing long finish reminiscent
of fruits of the forest.
BY PEPE HIDALGO
VITICULTORES DESDE 1885
VICENTE GANDIA
BOBAL
NEGRO
VITICULTORES DESDE 1885
VICENTE GANDIA
BOBAL
NEGRO
BOBAL NEGRO
APPELLATION OF ORIGIN: Utiel-Requena
TYPE OF WINE: Varietal Premium
GRAPE VARIETY: Bobal
ALCOHOL CONTENT: 13,5%
GOES WELL WITH: Meat, rice dishes, pasta and
stews.
SERVE AT: 16-18°C
This red wine has been made using a selection of
Bobal grapes from vineyards within the upper
Utiel Requena region. It has been harvested
during the middle of October with yields of under
1 k per vine. Pre-fermentation maceration is
carried out at 3° C for a period of four days while it
is fermented at 26° C before it remains as pulp for
a further ten days. 50% of the wine undergoes
malolactic fermentation coated in lightly roasted
12 months in French oak.
This wine has an intense red colour and purple rim.
Aromas of rich red fruits and English caramel with
slight smoky notes. On the palate it well rounded
and full, finishing with light notes of oak from its
barrel ageing.
VITICULTORES DESDE 1885
BY PEPE HIDALGO
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