- Q & A
The delimited area of Alicante, on the Southeastern coast of Spain, has a history that goes back to more than 3,000 years. It is the 4th largest in terms of economy after Madrid, Barcelona and Valencia. It is also a booming province, partly due to the surge in tourist activity over recent years, especially along the coastal areas which have the best climatic conditions in all of Spain.
Bocopa was founded in 1987 and is managed by Gaspar Tomas, director and chief of Oenologist. He is a native of Villena, a small village in Alicante where he was raised. In 1992, his first wine was awarded a gold medal at vinexpo. That was the beginning of the success for Bocopa but also for Gaspar. In 1995, Gaspar was convinced he should produce only organic wines which go with his philosophy of life and cultural references.
In 1997, Bocopa receive their first certification for organic wines which sparked the start of a new adventure that has paid off very well for them. Gaspar is considered one of the forefathers of winemakers producing organic. Today, Bocopa sells over 50,000 cases of organic wine sold all over the world. In 2000, new buildings were added giving Bocopa a much more effective means of production.
Bocopa is located in an area with a Mediterranean-continental transition climate, which means the area has very cold winters and long, dry and warm summers. This is particularly beneficial for the medium to long cycle which is what the varieties they grow need at the end of the ripening process. It is an area with little, yet highly concentrated rainfall, so grape health and disease management is very efficient with a very small number of treatments.
Irrigation is performed with moderate quantities of water at the right moments, in order to obtain the correct ripeness and achieve the most relevant relationships of grapes to feature their ripeness, sugar and berry content is essential in reaching their pristine condition.
There is not a lot of Syrah grown here but this beauty makes us wonder why. Not for the faint-hearted, this is a big and bold offering with lots going on that would absolutely sing with a roast leg of lamb smothered in garlic and mustard.
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