GRAPE: Bobal, Garnacha, Syrah.

APPELLATION: Valencia DO.

VINIFICATION: Stainless steel vats at 24C/75,2F , autochthous yeast from our vineyard. 20 days maceration. Aged 12 months in French Allier oak barrel of 500L (10 months with the lees).

TASTING NOTES: Blended Mediterranean wine modern and contemporary .Blending of grape varieties to obtain more enjoyable flavors. Enjoyable body and spicy punch.This is one fruity, loaded red. Aromas of boysenberry, violet petals, set up a round, full-bodied but balanced palate. Flavors of ultraripe black fruits, blueberry and herbs finish long, moderately spicy and a touch herbal.

FOOD PAIRING: Rice (paella or risoto), spicy meats, game meat, lamb, chicken, duck confit, meat lasagne, cured cheeses.

PRODUCER: 

Vicente Cambra comes from a family of viticulturists dedicated to the cultivation of vines since 1905. From 2006, Vicente started a personal project based on the desire to bring to the market experimental wines from the best grapes of family vineyards in the Valencia area.

Eva Lopez (Cuvée) found Vicente Cambra a long time ago, while living for several years in Alicante (close to Valencia). Eva was really fascinated with Vicente Cambra family vines, both immediately started with their joint venture called “Parcelas de Familia”.

If one word best describes the wines of Valencia , the sun-drenched, mountainous portion of Spain that starts in Valencia and extends south to Murcia, it’s “Mediterranean”

The key to making fine wine in a hot and dry region like Valencia is basic and unwavering: a reliance on old, unirrigated vines (mostly Monastrell, Garnacha and Syrah) that produce less than 2.2 pounds of fruit per plant. This miserly production creates concentrated yet clean black-fruit flavors in wines like Vicente Cambra “Parcelas de Familia”.