Atance Bobal

Atance Bobal comes from sandy, chalky soils in Utiel–Requena (Venta del Moro) at around 800 m elevation. The estate practices organic viticulture and uses a traditional non-irrigated gobelet (bush vine) training system, reflecting long-established regional methods.

Vineyards are dry-farmed (no irrigation), and grapes are hand-harvested, allowing precise cluster selection. The soils are intentionally poor to encourage deep root systems, yielding concentrated fruit at low yields.

In the cellar, the wine is fermented with indigenous yeasts—without added commercial strains—and elevated in large oak foudres (e.g. 8,000 L) for several months, then moved to stainless steel before bottling. There’s minimal intervention: short maceration, no fining, gentle élevage, and low sulfur additions.

Overall, the approach prioritizes low-intervention, organic farming; manual vineyard care; and cellar techniques designed to express pure Bobal character—fresh red fruit, bright acidity, and textured tannins—from high-altitude, sandy soils