Vicente Gandia Bobal Negro by Pepe Hidalgo receives 91 points from the Guide of the journalist Andrés Proensa, one of the most veteran writers in the wine sector in Spain.
This guide presents great wines for the most demanding palates. The author has tasted around three thousand wines, of which he has selected 668 of them with 90 points or more.
Proensa Guide has awarded 91 points to red wine Vicente Gandia Bobal Negro .This wine has been made using a selection of Bobal grapes from vineyards located at the highest planes of the 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 3º C for a period of four days, after that it’s fermented at 26º C remaining with the pulp for a further ten days. The 50% of the wine has made the fermentation in barrels and the whole of the wine has spent 12 months in light toasted French oak barrels.
This wine has an intense red colour and purple rim. Aromas of rich red fruits and tofee with slight smoky notes. On the palate is well rounded and full, finishing with light notes of oak from its barrel ageing.
Pepe Hidalgo comes from a long saga of winemakers and has extensive experience in maximizing the quality of Bobal, the indigenous variety of the Utiel – Requena area. The combination of very careful practices in the vineyard with green pruning and restricted watering take this grape to another level producing exceptional wines.
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