Hoya de Cadenas 1997
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Valencia
Valencia is a Spanish DO on the Mediterranean coast in the eastern part of the country and covers around 13,000-18,000 hectares spread across four subzones: Valentino (the largest, central, with limestone soils), Alto Turia (at 700-1,100 metres altitude, white-wine oriented), Moscatel de Valencia (a warm zone for sweet Moscatel) and Clariano (to the south, red wines). The climate is distinctly Mediterranean along the coast and becomes more continental inland, where warm summers and cold winters dominate.
The area sits within a historic wine culture with roots reaching back to Neolithic times and today serves as Spain's most important export port for wine. The grapes include the characteristic white Merseguera, complemented by Macabeo, Moscatel de Alejandría, Chardonnay and Sauvignon Blanc, as well as red varieties such as Bobal, Tempranillo, Monastrell, Garnacha Tintorera, Cabernet Sauvignon and Syrah. The style ranges widely from fresh dry whites with citrus, apple and herbs, through powerful Bobal reds with ripe dark berries, plum, spices and firm tannins, to the unctuous Moscatel dessert wines with honey, apricot, orange blossom and raisin. The area is known as home to sweet Moscatel wines, a significant Cava production from the neighbouring DO Utiel-Requena, and a growing range of quality wines from native grapes.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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All bottles undergo a thorough authenticity test by our certified sommeliers before being offered for sale. We reject bottles we are unsure about.
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Cork, capsule, fill level, label condition, and provenance are individually documented for each bottle. A physical certificate is included with every purchase.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
We will help you throughout the journey. Here you can read our guide on how to treat the wine. If you have any questions, you are always welcome to write or call us.
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