Vicente Gandia was founded in Valencia in 1885, and today the fourth generation of the family is at the helm. It is a true family business that has always remained true to its centuries-old traditions. Furthermore, the company continues to innovate and improve without losing sight of its vision. The winery is characterized by its international approach, which has resulted in its wines being sold in over 90 countries. The production methods are completely sustainable, protecting native varieties. The most modern and advanced technology is used. They produce their distinctive wines in several production regions, which has earned them a place among the top 100 European wineries.
By mid-October, the Bobal grapes are perfectly ripe for harvesting. After harvest, the grapes are immediately transported to the winery, where they macerate for fermentation at 3°C (37°F) for four days. Fermentation takes place at 26°C (79°F) for approximately 10 days. Half of the final wine undergoes malolactic fermentation. Finally, the wine is aged for 12 months in French oak barrels.
The Vicente Gandia Bobal Negro pours an intense red in the glass with a beautiful purple rim. We immediately enjoy aromas of rich red fruit and English caramel with light smoky notes. On the palate, this red wine is beautifully rounded and full-bodied, finishing with subtle oak notes thanks to its barrel aging. This wine pairs beautifully with meat, rice dishes, pasta, and stews.
