SanJuan’s bobal project started in 2008 when we decided to rent the old SanJuan Cooperative to create 100% bobal red and rose, fermented and matured in the centennial raw concrete tanks.

100% Bobal from the old San Juan vines. Dry land vineyards, using a traditional goblet pruning system on chalky soils, cared for and caressed by the Mediterranean climate.

Bobal de San Juan  was born out of the desire to create a wine capable of giving prestige to the Bobal grape, which has not attained the recognition and reputation it deserves. The fifth generation of the Valsangiacomo family, took on the challenge of creating a wine that would show the typical Bobal character to international markets. To achieve this, the link with the vine growers from the hamlet of San Juan (Utiel-Requena), a small village that lives and breathes Bobal, has been crucial, along with their collaboration.
San Juan is located 80 km from the Mediterranean coast in the region of Utiel-Requena, an area known as the high plateau of Valencia. The altitude of the agricultural area ranges from 580 metres above sea level at the lowest area to 700 metres at the highest areas. The climate in this region is completely Mediterranean, characterized by hot, dry summers and cold winters with a typical continental temperature pattern of large temperature fluctuations. Rainfall is minimal during the summer months when the grapes develop and ripen. This is very important for the fruit’s state of health and in reducing the use of phytosanitary products.
Another key factor that helps the grape to ripen is the easterly wind known as  solano. This begins to blow in the second half of August and helps to cool night temperatures and to increase the temperature changes between day and night.


Besides the great quality of the San Juan vineyards, the renewed use of concrete tanks to produce the wine tipped the balance in favour of this hamlet. There are 70 tanks made of this material in the winery. Raw concrete tank creates a thermic and electrostatic stability, to settled down better. Inside of the concrete tank there is a small micro oxygenation due to the pores.


In Valsangiacomo, we are convinced that for the Bobal variety’s characteristics and the type of wine we are working on, which we want to show the market, concrete must be present when producing these Bobal wines in order to show their character, respect the soil where they grow and the features that made this variety and region famous long ago.

This is the second most cultivated variety in Spain and, unlike other varieties, it is not grown outside the region of Utiel – Requena and Manchuela. This vigorous plant has long, strong shoots. It adapts to any type of shaping, though it is mainly pruned into the traditional goblet shape. It tends to be a creeper, thus helping to protect the grape from direct sunlight during the months of strong heat from the sun. It is well adapted to the local climate and highly resistant to extreme temperatures, both in summer and winter.

The average bunch is large, elongated and compact, with an uneven conical shape. The size of the grapes and the tight bunches can make it difficult for the grape to ripen evenly. Therefore, the winemaking tasks and the choice of fields are aimed at improving the plant’s vitality, reducing and improving the size of the bunches in order to obtain suitable polyphenolic ripening, avoiding over-ripening to obtain the crispest, most aromatic character of the wines.

The grape pulp has a meaty, pinkish colour and the skin is dark violet. When ripe, the berry gives off an original, fragrant aroma of red fruit. It has an intense flavour, balanced acidity, a potential alcohol content close to 13 degrees and rustic tannins.


The production of San Juan wines is based on work on the produce – in other words, the grape. The work with wine growers focuses on the choice of vineyards, setting the standards that will bring out the wine’s character. Quantity-oriented agricultural practices have been replaced by others that respect the variety’s identity and favour quality and balance in the plant’s vitality, taking into account the characteristics of each individual vineyard’s soil, genetics and climate.

The grape enters the winery when it is suitably ripe. Unnecessary over-ripening would damage the crisp character of the wines we intend to produce, so this is avoided. The work in the winery uses concrete tanks and is designed to preserve the grape’s aromatic characteristics and a respectful maceration during fermentation, which is mainly based on delestage and smooth pumping, depending on the grape in each tank.

A small amount is racked into 500-litre French fût barrels and the rest of the wine goes through malolactic fermentation and subsequent ageing in concrete tanks until bottling, when a small percentage of 6-month oaked Bobal is mixed with wine aged in concrete.


We own a singular piece of land where sustainable viticulture is practiced. A 10 hectares extension, located in the highest part of the “Albardín” 750m above the sea level, surrounded by centennial bush vineyards of 100% bobal grape.

Bobal de SanJuan Red

Bobal de SanJuan Rose

Clos de SanJuan


Since 2010, Viticultores de San Juan Bautista exclusively produces wines made from 100% Bobal grapes, fermented and aged in raw concrete tanks that were hand-build by the vine growers of San Juan in the early 20th Century.