£30.00 - bottle (50cl)
Only 2 left in stock
Moscatel de Alejandría
12.5% – 15%
The origins of Cherubino Valsangiacomo date back to 1831, in Switzerland, when Vittore Valsangiacomo founded his first winery under his name in Chiasso in the Swiss canton of Ticino next to the Italian border. At the end of the 19th century, his son Cherubino Valsangiacomo decided to open a wine export company in Valencia and Alicante; since he was attracted by the ports of Valencia and Alicante and the excellent grapes of this area. In 2002, the wineries were extended and modernized, with a new plant and bottling line created. 2008 saw the start of the Bobal de San Juán project for 100% Bobal wines fermented and matured in concrete tanks. As part of this project, the family took control of 10 hectares of a singular 100 year old vineyard.
Today, the fifth generation of the Valsangiacomo family is in charge of management, demonstrating their ongoing commitment to the future. The company currently produces wines under DOP Valencia and Utiel Requena denominations, as well as certified organic wines. The Viticultores de San Juán bodega is owned by the Valsangiacomo family, which represents the fifth generation of family winemaking. Built in 1960, the winery is located in the village of San Juán Bautista, about 60km west of Valencia. The vines here range from 60-80 years old. Since there was always a market for blending wines and grape concentrate, traditional growers in the Utiel-Requena region never had reason to rip out their old Bobal vines. Vineyards tend to be broad expanses of open acreage supporting bush-style vines grown without irrigation.
As the region began to focus more on quality of grapes rather than quantity, through the DOP Utiel-Requena, these ancient vines proved a huge asset. The San Juán winery itself is as old school as the vines, where the Valsangiacomos craft their Bobal red and rosé in concrete tanks, whilst aging their wines in large barrels of French oak.
Moscatel de Alejandria (Muscat of Alexandria) liqueur wine made following the traditional method of mistela production, whereby the fermentation of the must is arrested by the addition of wine alcohol, finishing up at 15% ABV. Matured in chestnut-wood casks.
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