Vicente Gandía gives away 500 tickets to the Healthcare personnel to visit for free the Hoya de Cadenas Estate
From Bodegas Vicente Gandia we want to thank the Healthcare workers in this situation that we are living. We want to make a little contribution and pay tribute to those who have been at the front line in these difficult times. When the situation is alleviated they will surely appreciate enjoying a glass of wine, toast with loved ones and be in contact with a unique environment like Hoya de Cadenas Estate.
A total of 500 Healthcare workers will be able to discover for free the secrets of the Hoya de Cadenas Estate and feel the caress of nature in an oenological paradise environment while enjoying a glass of wine. An unforgettable day. We offer them a completely free 90-minute guided tour where they can take a complete tour of the winery.
This action is part of the #EnoturismoParaSanitarios initiative. The Spanish wine industry has invited all the companies to invite all those Healthcare workers who wish to visit the wineries once the situation we are experiencing has normalized.
This wonderful non-profit initiative has been organized to thank all those Healthcare workers for the enormous effort they have been making to save lives during this Covid-19 crisis. All workers in the Health industry will be able to access one of the 500 tickets available by filling out a form through the web: https://welcome.guardianofwine.com
In addition, Finca Hoya de Cadenas is active again this month. We start the visits with new visiting hours that will be from Thursday to Sunday at 11:00. Of course, in compliance with current regulations for the containment of COVID-19. For this, the winery has conditioned all the facilities and they are ready to welcome all those visitors who want to come and enjoy an enological adventure. The groups should be reduced so it is essential to make a booking in advance.
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.
Vicente Gandia winery is pioneer once again in the wine industry being the first winery in Valencia using this type of packaging.
After six years harvesting success, Sandara re-invents itself again and introduce its products in a brand new individual 250 ml packaging made of aluminum. Sandara White and Sandara Rosé will be the two first releases to be introduced in this new format and they will be launched in the 50 countries where the brand is present.
Sandara is characterized by being a brand that manages to reach through innovation the new consumers. Javier Gandia, our General Manager, says: “Contemporary consumers have a new lifestyle. This brand was developed for satisfy the taste and customer needs”. Throughout it’s trajectory, Sandara has released avant-garde references like a: white wine with mojito, chardonnay with authentic Japanese sake or sparkling white wine with lemon.
Five key factors for a successful product
Sustainability: This bottle and cap are 100% recyclable, both made of aluminium.
Convenience: Aluminium provides comfort, allows the liquid to chill quicker and keeps cold for longer time. In addition, the screwcap bottle format permit to be opened and closed as many times as needed.
Durability: Unbreakable package. It has an inner lining that protects the contact of the liquid with this material. This package is opaque and keeps better the taste preserving the product from direct light.
Versatility: Individual format of 25ml in aluminium bottle. New format in the wine industry with much more possibilities than glass packaging. This package can be used in: swimming pool bars, outdoor activities, beach bars or music festivals. The weight and size are ideal for airlines, trains, cruise lines, convenience stores or hotels.
Vicente Gandia winery release a new fruity white wine made with Malvasia and Moscatel grape varietal.
Avento is an aromatic white wine with Malvasia and Moscatel, two grape varietals cultivated in the Mediterranean area and cared by our winemakers. Pepe Hidalgo, our head winemaker, says: “This wine is the perfect choice for today’s consumers. It’s easy to drink, aromatic and as well an oenologic adventure”
Because of the high temperatures in the summer period, the grapes are harvested at night to preserve all the aromas of this wine. They are then fermented at a low temperature to maintain all the primary aromas of these excellent grape varietals.
This white wine is bright and clean, yellow in colour with greyish hues. Notable for the aromas that display the Malvasia variety, with touches of tropical fruits. On the palate it’s expressive and fruity, with touches of lime and aniseed, which come from the Muscat variety. A white wine with a lingering finish.
During this year, the winery has a lot of projects in progress. This fantastic white wine is only one of them but there’s still a lot more to come.
Bodegas Vicente Gandía invests in a new line to produce Bag in Box of different capacities.
What is a BIB (Bag in Box)?
It’s a wine format that is presented in a plastic bag inside a carton package. The plastic bag incorporates a tap at the bottom that makes easier to serve the wine. A comfortable way of serving wine and that allows the perfect preservation of its organoleptic characteristics.
These advantages are the reason why this format is growing around the world.
In our facilities we have one goal: the quality of our wines. The production process must be managed in detail, with great care, hygiene and a constant production rate. Our main objective is create wines with the best quality every year.
To achieve this we need suitable facilities, for this reason our bottling lines are perfectly adapted to be able to produce all kind of products.
Currently, we have installed a new Bag in Box (BIB) line that allows us to make different sizes: 1, 3, 5 or 10 liters, increasing our production capacity.
Today it is an indispensable requirement for all sectors of comprehensive sustainability. For this reason, the Ministry of Agriculture, Fisheries and Food (MAPA) has developed and implemented within the food industry, an improvement system that covers many aspects: economic, environmental and social.
Vicente Gandia has joined voluntarily. Within the framework of these actions: INTEGRAL SUSTAINABILITY MEMBER OF THE FOOD INDUSTRY
- Supply chain
Commitment to extend the sustainability criteria of the supply chain, taking into account principles such as good commercial practices, labour rights, efficient distribution, etc.
- Local economy, agents of interest and consumers
Commitment to contribute to the local economy and proactive communication with stakeholders and consumers.
Commitment to improve the consideration of workers, in particular, through actions related to their active participation, training, working conditions, etc.
- Environmental footprint management
Commitment to be aware of the environmental impact of activities and products in terms of greenhouse gas and water emissions, in order to establish reductions in the framework of their management.
- Energy management
Commitment to establish energy efficiency measures in production processes, renewable energies and the use of alternative energy sources.
- Ethical behaviour
Commitment to establish practices for the best ethical business conduct, including codes of good practice.
- Agriculture and sustainable livestock. Biodiversity
Commitment to improve the supply of food raw materials that favor the conservation of natural resources and the environment and the maintenance of biodiversity, especially at the national level.
Commitment to introduce the environmental criteria in the design of the products and their packaging in order to minimize their impact on nature.
Commitment to reduce the amount of waste generated, including food waste, and the application of recovery measures.
- Research, Innovation and Development
Commitment to introduce new technologies and innovative products in a way that is compatible with a more sustainable economy.
Results of Sakura: “Japan’s Women Wine Awards”
The 6th edition of the “Sakura” the most important wine competition in Japan took place in Tokyo. This contest involves a total of 4326 wines from 34 countries and is carried out exclusively by women linked to the wine industry. The jury is composed by wine specialists, renowned sommeliers, winemakers, winemaking teachers, journalists, hotel beverage managers, retail beverage managers, importers and distributors.
Vicente Gandia winery obtained an excellent score with 30 medals in total this year. In this edition, the winery was more awarded than previous years. It’s very good news for the Company.
Two Double gold medals obtained by Nebla Verdejo and Raiza Gran Reserva. Three gold medals for Raiza Crianza, Finca del Mar Tempranillo and Nebla Ribera del Duero. Furthermore 11 more wines from the Company were awarded with Silver Medal.
The organisation of consumers and users also targets this with the valencian cava these will prove to be crucial during christmas time.
This organism emphasises the fact that cava has a major presence in all households throughout the Christmas period. It highlights the fact that it remains the favourite among Spaniards during celebrations and major events held among both families and friends.
It also indicates that the cavas are of “high quality at particularly competitive prices”. All of the hosts face the challenge throughout the Christmas period of offering products which keep their guests happy without them having to be hit in the pocket.
Hoya de Cadenas Cava Brut Nature has been one of the ranges most highly rated by this organisation. They consider this cava as one of the best in Spain in terms of value for money. This is a very significant statement because it is the customers who are paramount.
This cava is created by adopting the traditional method. It is bottled for a period of ten months after the base white wine variety has been obtained so that it is then able to enhance the Macabeo aroma. The bottles remain in a horizontal position throughout this period, known as “in stacks”, and they remain a constant temperature of about 15ºC in order to undergo a second fermentation by accumulating the yeasts along the bottle.
This provides an ideal accompaniment to entrees, smoked platters, oysters, fish and seafood.
It is noticeable for its straw yellowish colour and for its refined and persistent fizz. The aroma is both clean and fruity with a pungent citrus feature and a hint of floral notes. It provides a superb flavour inside the mouth, which is both dry and fruity at the same time with a carbonic, well integrated and long-lasting aftertaste.
Valencia has been the pioneering region in producing Cava outside of Catalonia and is perhaps the one region which has achieved the greatest success in terms of both productivity and quality. Valencian cavas have been massively appreciated by consumers throughout Spain over the past few years.
The Hoya de Cadenas cavas have enhanced their image after having ten years of experience by updating their image with new labels to create a more homogeneous identity which remains consistent with all of the other brand’s wines. Hoya de Cadenas consists of a wide variety of five different cavas: Semi Seco, Brut, Brut Rosé, Brut Organic and Brut Nature.
It is looking towards the future by enticing people, giving people an opportunity, and making people who they want to be happy by providing an illusion and bringing success. Bodegas Vicente Gandía transfers all of these qualities to its Hoya de Cadenas Cava Brut Nature, its most outstanding showpiece. A 100% Macabeo Valencian cava which is characterised by its sparkle and which is a perfect accompaniment to snacks, smoked platters, oysters, fish, sushi or seafood.
The cava is created using the traditional or the “Champenoise” methods. It is bottled for a period of ten months after the base white wine variety has been obtained in order to produce Hoya de Cadenas. The bottles remain in a horizontal position during this period, known as “in stacks”, and remain at a constant temperature of about 15 ºC in order to undergo a second fermentation by accumulating the yeasts in the neck of the bottle.
There must be something particularly special about the Vicente Gandía when it is in increasing demand in various markets such as: Sweden, Japan, Holland or Belgium, which are the primary markets acquiring the Hoya de Cadenas showpiece. The winery is without question the talisman of the Valencian cava.
Cámara Valencia and Carrefour have presented two awards to the Valencian winery.
Cámara Valencia rewarded Bodegas Vicente Gandía for a hundred years of service for having made a contribution towards the Valencian economy for 135 years. The event took place at the Luís Vives Paterna Technology Park and brought together a number of Valencian companies who had been trading for a hundred years and who were also honoured for having provided over a hundred years of service.
The Carrefour presented the winery with the SME award two days later for being the best company in the INNOVATION sector thanks to its El Miracle Oganic organic wine range. It is an accolade which carries significant value for the winery because it is the consumers who cast votes for awarding this prize.
The winery also won two awards during the same week which highlighted two of its most important values such as tradition and innovation. Bodegas Vicente Gandía is making the most of its 135 years of experience in the world of winemaking by remaining innovative and avant-garde within the sector and by launching innovative wines such as the El Miracle, Sandara or the Solución by Lulú ranges, the latter of which is a wine made exclusively by females.
The company is committed to sustainability on a daily basis, something which is already paramount for the planet, and this is now being managed by the fourth generation of the Gandía family. The launch of organic wine ranges, the reduction in bottle weight and the deployment of material alternatives such as aluminium help save on transportation, are more efficient and are all included among the most outstanding activities in this sector where circulatory economy systems used in the treatment of water have assisted in the construction of two treatment plants in Chiva and in Utiel.