Bobal Blanco and Bobal Negro are the two new creations of Bodegas Vicente Gandía, winegrowers since 1885. This project is the first one carried out by Pepe Hidalgo, new Technical Director of Bodegas Vicente Gandía. 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.
José Hidalgo has created 2 wonderful wines: Bobal Blanco and Bobal Negro. Both wines under the appellation of origin Utiel – Requena, premium and innovative, limited production wines. With a luxury presentation and an exclusive design in which a unique bottle has been used, this range of wines will manage to satisfy the most gourmet palates. At the same time, it manages to connect with the new communication codes demanded by the contemporary consumers.
Hidalgo underscore: “Bobal Blanco, is blanc de Noirs, the first production worldwide of this variety of red grape. A wine with a unique character and a balance that I am sure will surprise. Bobal Negro is a wine with great complexity, great to be enjoyed now even though these characteristics will keep it at a high level for many years. It’s a red wine that through careful practices in the vineyard achieves a great concentration”
Bobal Blanco has been made from hand-picked Bobal red grapes. Pressed entirely with a yield under 45%. The must was stored chilled for three days in order to absorb the pale colour. Once it has been cleansed was fermented at 14º C. The fermentation process has been finished in American Oak barrels.
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 berries.
Bobal Negro 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.
THE ALBUFERA MONSTER, THE NEW BREWING ADVENTURE FROM VICENTE GANDÍA.
An organic and vegan beer brewed by winemakers. The Valencian winery is starting to explore the craft beer market with its new sustainable project.
Vicente Gandía recently decided that the most successful European winery would launch its new organic and vegan Albufera Monster beer after devoting their heart and soul to the production of fine wines over four generations throughout its 135 year history.
Myths about the existence of a monster which lives in the murky waters of Albufeira have become dispelled over time. Several witnesses have experienced sightings of a replica of what appeared like a giant eagle which has reinvigorated the legend of the Albuferian monster. Is this the truth or reality?
A story among a group of fishermen circulated around social media back in 2007 when a huge species of an eel was captured. These fishermen were already blaming the abnormal size of the eel found in amidst the murky waters of the lagoon. High levels of pollution resulting from decades of spillage caused by the industrial development of the region may have been the result of a genetic mutation which led to the development of this specimen of a humungous eel. But what is the legend of the Albufeiran monster actually hiding?
Javier Gandía, the General Director of Vicente Gandía says: “It is an increasingly difficult challenge for any brand when approaching millennials. Creating products with a solid history is a good way to attract their attention as they are steeped in content which allows them to interact with each other using new technology. One highly significant factor is that they are also sustainable projects. The Albufera Monster, the new beer from Vicente Gandía pays testament to this”
The new Bodegas Vicente Gandía sustainable project has come to light with the objective of raising social awareness for renovating the Albufeira National Park which forms the main gateway to the Valencian landscape. It is a mild, aromatic and artisan beer brewed by winemakersby using two lightly roasted barley ecological malts and wheat in the style of a Blonde Ale. The combination of two varieties of organic hops, saaz and cascade give the aromas a particularly refined feature. It is fermented twice inside the bottle which produces natural carbonation (without additional CO2) and which gives it a particularly pleasant, healthy and different feel. The Albufera Monster is a pale amber coloured beer with hints of honey and vanilla which resemble a Californian Chardonnay wine. It is easy to drink and is really refreshing. The flavours are really well integrated in spite of its bitter taste. It is ideal as an accompaniment to tapas, salads, rice dishes, and grilled meat or fish.
The Albufera Monster is a craft, vegan and organic beer brewed by winemakers. For a cleaner Albufeira.
We expanded our range with Con Un Par, creating the perfect wine for this summer.
We have worked during the last year to create a new fresh and light wine. A white wine, 100% Sauvignon Blanc, with denomination of origin Valencia.
The winery expands its range of wines with Con Un Par, a new reference that adapts to market trends: CON UN PAR SAUVIGNON BLANC. This white wine is characterized by being very expressive, giving off aromas of tropical fruits such as pineapple and passion fruit. In addition, the palate is fresh, lively, unctuous and with notes of citrus that remind us grapefruit. It is the perfect companion to fish, white meats, blue cheese, Mediterranean rice, cephalopods and seafood.
Luis García Severino, oenologist and technical director of the winery, highlights: “It’s a white wine with a tasty and long finish. It is modern and reflects the current trend, the public is looking for fresh and fruity wines. A premium variety that will surprise you”.
Con Un Par, the brand of “rogue wines” by Vicente Gandía was born in 2010 with the first Albariño from Rias Baixas bottled by the winery of Valencia. The range was extended in 2017 by launching onto the market a Monastrell-Petit Verdot red wine. The new Con Un Par Sauvignon Blanc complements the Con Un Par range with an elegant new premium white wine.
The striking design of the labels of Con Un Par and its transgressor name leaves nobody indifferent, since its launch it has been a sales success both in the catering sector and in supermarkets.
During the celebration of the competition, bodegas vicente gandía presented various novelties among which was the new presentation of the el miracle range mentioned above.
On 19 March the recent edition of the PROWEIN fair was concluded in Düsseldorf, one of the main international meeting points for professionals in the wine sector.
Vicente Gandía, recently recognized as the best European winery, was present with a dazzling and innovative stand where it released the main new editions of its brands SANDARA, EL MIRACLE, HOYA DE CADENAS, CASTILLO DE LIRIA, CON UN PAR, MARQUÉS DEL TURIA , NEBLA, FINCA DEL MAR and CEREMONIA. The wonderful stand of the Valencian company had a tasting area of its new SANDARA LEMON.
Since its launch on 17 March, in this room we have been visited by most of our customers worldwide. The team of Vicente Gandía composed of 14 people had busy schedules to attend all the meetings. Due to the presence of the winery in more than 90 countries and the international character of the fair, Prowein is an essential event for the winery.
Hoya de Cadenas Reserva also had an outstanding Presence, which has recently been elected Superwine of the Year by the “Superwines Guide” written by Joan C. Martín. This does no less than recognize that Hoya de Cadenas Reserva is the best Spanish wine in terms of value for money.
Javier Gandía, General Manager of the winery states: “To stand out at Prowein is the best showcase to get new distribution in those countries where there is no commercial representation of our winery, but above all it is the place where relations with existing customers are strengthened further”.
The recently closed edition of Prowein has had more than 6,900 exhibitors from 64 countries and has been visited by more than 60,000 professionals from 142 countries. This makes this event the most important of its kind globally.
We have extended our team of employees with the recruitment of José Hidalgo Camacho, a recognized and prestigious winemaker who with his youth and experience will be challenged to maintain and improve the quality line of the wines of the winery.
After an initial training period with the current Technical Director Luis García Severino, author of the likes of Ceremonia, Generación 1, El Miracle and Hoya de Cadenas, which has recently been elected Superwine of the Year in Spain by the Superwines Guide, the generational change will take place and José Hidalgo will become the new Technical Director of the Bodegas Vicente Gandía winery. José Hidalgo who is young, restless and with a great background in the sector, will help the company to continue growing in the wine sector, developing new high-expression wines.
José Hidalgo says: “With this appointment, a new and very exciting stage opens up professionally. To work as the highest technical manager at Bodegas Vicente Gandía is an honour; this being my new home, a flagship winery in the Mediterranean Arc and a national and international reference in the world of wine. His history and renowned wines mean he undertakes this new commitment with responsibility, but also with the peace of mind of having the support of Luís García Severino and an incomparable team of technicians”.
José Hidalgo Camacho is the third generation of a family that has devoted its heart, body and soul to viticulture. A genius of enology with an extensive résumé.
He graduated as an Agronomist from the Public University of Navarra and has a Bachelor’s degree in Oenology from the Rovira i Virgili University of Tarragona. In addition, from the same university, in 2006 he obtained a Master’s degree in Oenology.
In his professional career, after having been working in the wine region of Napa Valley in California, he was later in Gramona, which has been one of the best producers of Cava for 3 years. For the last 11 years he has been directing Unión Vinícola del Este, as manager and Technical Director.
In addition, he has been working for 5 years combining his business activity with teaching, giving classes in Wine Culture and Sparkling Wine Technology at the Rovira i Virgili University in Tarragona.
José Hidalgo is the son of the renowned winemaker José Hidalgo Togores, a leader in the world of viticulture.
It is almost impossible to summarize in a few lines a professional career as intense as that of José Hidalgo Togores. Winemaker, teacher, advisor and writer with a wide and recognized work within the sector; one of the few professionals in Spain with technical capacity and wine understanding.
José Hidalgo Togores followed in the footsteps of his father Luis Hidalgo Fernández Cano, author of the famous TREATY OF VITICULTURE, who was recognized as a “Master Winemaker and Wiseman of the Vineyards” for his research contribution to Spanish and global viticulture.