Some wines invite us to take a fresh look at a familiar grape. Vicente Gandía Bobal Terra was created with that idea in mind: to show the intensity and elegance Bobal can achieve through vines over 60 years old, grapes harvested at optimal ripeness and a carefully considered winemaking process.
This new Bobal red winefrom the DOP Utiel-Requenahas a distinctive feature. Part of the harvest is naturally dried in the sun on drying racks at the winery. This moderately concentrates the grapes, adding intensity and complexity while preserving freshness. The result is a red wine with generous fruit, a silky texture and a character all its own.
Bobal and Utiel-Requena: a grape rooted in its homeland
To talk about Bobal is to talk about Utiel-Requena. According to the denomination’s Regulatory Council, it is the region’s native and most widely planted red grape. Its ability to produce wines with deep colour, body and freshness makes it a variety with many possibilities.
At Vicente Gandía we have been exploring those possibilities for years. Our collection includes wines such as Vicente Gandía Bobal Negro, which offers another red wine interpretation of the grape. Vicente Gandía Bobal Terra now adds a new perspective, with old vines and the partial sun drying of the grapes at the heart of its production.
Its origin in the DOP Utiel-Requena is an essential part of the story. So is the way we work with the fruit: selecting Bobal grapes and paying close attention to each stage of winemaking to achieve a balance of concentration, structure and freshness.
Vines over 60 years old and harvest timing
Vicente Gandía Bobal Terra comes from low-yielding vineyards more than 60 years old. We carefully monitor the grapes as they ripen to determine the right time to harvest them. The aim is to pick them at optimal ripeness, before they begin to dry on the vine.
That choice leaves room for the step that sets Bobal Terra apart. After harvest, only part of the crop undergoes natural drying. The intention is to add concentration in a measured way, rather than dry all the grapes extensively.
The idea behind this approach is simple: preserve Bobal’s fruit character and freshness while building volume and complexity. Every decision matters, from harvest timing to the handling of the bunches at the winery.
How is Vicente Gandía Bobal Terra made?
The wine’s distinctive character begins on drying racks installed at the winery. Some of the bunches are placed on perforated trays and exposed to the sun. The grapes naturally lose water, resulting in greater concentration through moderate drying.
Fermentation then takes place over 12 to 14 days, at an average temperature of 22°C. Very gentle maceration encourages a delicate extraction of colour, structure and aromas. These choices help explain the finished wine: intense and full-bodied, with a silky feel on the palate.
For anyone discovering Vicente Gandía Bobal Terra for the first time, the combination is especially appealing. The sun-dried grapes bring concentration, while a note of fresh cherry recalls the identity of Bobal itself.
Tasting notes: ripe fruit, fresh cherry and a silky texture
In the glass, it is a deep cherry red with pronounced violet highlights. Its appearance hints at the intensity to come.
On the nose, concentrated ripe red fruit takes the lead. A note of fresh cherry, characteristic of Bobal, brings a lively quality to the wine. That interplay between ripeness and freshness is one of its most appealing features.
On the palate, it offers generous volume, abundant fruit and a silky texture. Oak has a pronounced presence, contributing menthol notes that add another layer to the wine. The overall impression is one of roundness, power and elegance: three qualities that define Bobal Terra’s personality.
We recommend serving it at 16–18°C to enjoy its fruit, breadth and fresh nuances.
What food pairs well with Vicente Gandía Bobal Terra?
Vicente Gandía Bobal Terra’s structure and volume make it a natural choice for flavourful meals. Meat dishes, rice dishes, pasta and stews all offer opportunities to enjoy it at the table.
With meat, try it alongside a roast or a slow-cooked dish. For rice, consider richly flavoured recipes featuring meat or mushrooms. If pasta is on the menu, sauces made with tomato, meat or roasted vegetables are good places to start. Its silky texture and fruit character also make it an inviting partner for a hearty stew.
Food pairing is an invitation to experiment. Serve the wine at the recommended temperature, taste it on its own, then try it with your meal to discover which aromas and flavours come forward with each bite.
A Grand Gold Medal before its launch
Vicente Gandía Bobal Terra arrives with a distinction already to its name: Vicente Gandía Bobal Terra 2024 received a Grand Gold Medal at the 13th Verema VinoVarietal Competition in the category for red wines aged for up to 12 months. The competition assessed entries through blind tasting. You can see the result in Verema’s list of award-winning wines.
The award accompanies the launch of a wine that reflects our commitment to Bobal and its homeland. From vines over 60 years old to the partial sun drying of the grapes, each step helps shape a distinctive expression of this variety.
