S/East Spain - The Levant - Valencia

Answer 1

South-east coast, low altitude on the coast, higher inland
• Clay soils on the coast; limestone inland. Most of the vineyards inland

• Warm Mediterranean climate on the coast and mild continental inland.

Answer 2

Reds

1. Tempranillo
2. Premier native black grape w thick skin; ripens early i.e. several weeks earlier vs. most Spanish red grapes (temprano: ‘early’)
3. Wines are med->full bodied, low to med+ acidity, w med tannins and flavours of strawberry, cherry, raspberry & plum.
4. Bobal
5. Native to Utiel-Requena
6. Derived from bull’s head in Latin in reference to the grape shape
7. Vigorous, highly productive, resistant to hot climates
8. Deep colour, hi acidity, hi tannins but low alcohol suitable for ageing & blending
9. Mainly for bulk wine production

Others: Monastrell, Garnacha, Cabernet Sauvignon

Answer 3

Whites

1. Merseguera
2. Old Spanish grape
3. Vigorous and fertile for neutral dry whites
4. Moscatel aka Muscat of Alexandria
5. Aromatic grape used for Moscatel de Valencia
6. Macabeo
7. Floral fresh fruit character with good acidity when grown in low yields

Others: Malvasia, Pedro Ximénez, Chardonnay

Answer 4

17,000ha
• Low density plantings en vaso in hot areas (coast) and en espaldera in milder climates (inland)• Key hazards: drought (-> drip irrigation allowed)

Winemaking

• Move towards quality but mainly value for money wines.
• Whites to be drunk young. Moscatel de Valencia: highly perfumed sweet fortified/unfortified wine
• Reds mostly blends of Bobal, Monastrell, Tempranillo & Garnacha. Shorter ageing requirements for DO.• Experiments with Cabernet Sauvignon & Chardonnay.

Production

• 5 producers dominate the production.