Bodegas Mustiguillo is a family estate in El Terrerazo, inland from Valencia, led by winemaker Toni Sarrión. At around 800 metres on chalky, dolomitic limestone, dry-farmed bush vines of Bobal form the core, complemented by the revival of native white Merseguera from high, breezy sites. In 2010 El Terrerazo was recognised as the first Vino de Pago of the Valencian Community, underlining the singular character of its terroir.

Farming is organic and low-input: living cover crops, manual harvesting and a steadfast focus on soils and sustainability keep vine health and freshness at the fore. Winemaking favours clarity and texture over excess—concrete, large French oak and measured élevage showcase fruit purity and a distinctive mineral line.

The range spans the fragrant, approachable Mestizaje wines to single-estate bottlings such as Finca Terrerazo and the old-vine Bobal flagship, Quincha Corral. Reds are vivid and Mediterranean yet poised—think black cherry, plum, wild herbs and graphite with supple tannins—while the whites are tense and saline, layering citrus, fennel and stone-fruit notes. Mustiguillo’s commitment to altitude, limestone and native varieties has helped reposition Bobal from rustic workhorse to world-class, delivering wines that are both immediately charming and built to evolve

Valencia, on Spain’s Mediterranean coast, is a diverse DO spanning coastal plains and inland hills. The climate is broadly Mediterranean—hot, dry summers and mild, wetter winters—yet shifts towards continental inland, where higher elevations bring cooler nights and a longer ripening season. Sea breezes temper heat near the coast, while surrounding ranges funnel cooling winds through the valleys, preserving acidity and aromatics.

Soils form a varied mosaic: limestone and marl dominate the hills; clay-limestone mixes appear on mid-slopes; and alluvial sands and gravels lie along river terraces. Generally poor and well drained, they limit vigour and concentrate flavour. The DO is traditionally divided into subzones—Alto Turia (higher, cooler sites), Valentino (central hills), Moscatel (near-coastal sands and limestone) and Clariano (the warmer south)—each with its own stylistic fingerprint.

Grape varieties reflect this range. Whites include Merseguera, Verdil, Malvasía and Moscatel de Alejandría, alongside Chardonnay and Sauvignon Blanc. Reds feature Monastrell, Garnacha and Tempranillo, with Syrah and Cabernet Sauvignon adding structure; Bobal also appears, especially towards the province’s interior.

Styles run from crisp, mountain-influenced whites with citrus, fennel and a saline snap to fragrant, dry or sweet Moscatel, and textured Mediterranean blends. Reds span juicy, early-drinking Garnacha to fuller, sun-ripened Monastrell, often showing black plum, red cherry, wild herbs and spice, with polished tannins and a fresh finish. Thanks to altitude, breezes and thoughtful modern winemaking, Valencia delivers generous flavour balanced by lift—characterful wines that are versatile at the table and excellent value.

Bobal is a proudly Spanish red variety with its heart in Utiel-Requena (Valencia) and neighbouring Manchuela in Castilla-La Mancha. Long used for sturdy country wines and rosados, it has been transformed in recent decades by old-vine, high-altitude sites and quality-minded growers, revealing a distinctive, terroir-transparent grape.

Viticulturally, Bobal is vigorous and naturally productive, thriving on poor, well-drained limestone and sandy soils. It copes well with heat and drought—traditionally as low-trained bush vines—yet retains notable natural acidity, even in warm seasons. Bunches are compact and the skins thick and deeply pigmented, giving intense colour and firm tannin. The main challenges are disease pressure in humid spells (compact clusters), potential dilution from excessive yields, and rustic tannins if harvested under-ripe; careful yield control, canopy aeration and patient picking are essential.

While most plantings remain in Spain (Utiel-Requena, Manchuela, Ribera del Júcar and parts of Valencia and Alicante), small parcels exist in Portugal and increasingly in the New World, where producers value its freshness in sunny climates.

Styles run from vivid, chillable young reds—sometimes via semi-carbonic maceration—to serious, ageworthy expressions from old vines, plus perfumed, deeply coloured rosado. Typical flavours include black cherry, blackberry and damson, with violets, cocoa, liquorice and Mediterranean herb notes; the best wines balance juicy acidity with graphite-tinged minerality and fine, mouthcoating tannins. Oak, when used, tends to polish rather than dominate. At its best, Bobal delivers dark-fruited intensity with real lift and character.