39°28'11" N






about this region

Valencia is a province in Spain and a home to a thriving coastal wine region. It is not only rich in history and culture, but it is also home to a thriving wine region. Bordered by the Mediterranean Sea to the east and various other regions to the west and south, Valencia ranked fourth in terms of wine and must production in Spain during the 2019-2020 season, accounting for 7% of the country's total production.

In 2021, Valencia boasted an impressive 16,601 hectares of vineyards dedicated to wine production, with the main fruit planted being grapes. The region's favourable climate and fertile soil provide optimal conditions for grape cultivation, allowing its wine industry to thrive and attract visitors from around the world. With its delicious wines and stunning scenery, Valencia is a must-visit destination for wine lovers and travel enthusiasts alike.


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vinerra illustration

Vineyard Hectares



2,500 - 3,000

growing degree days

Discover Terroir

Valencia, located in the heart of Spain's east coast, is a region that boasts a variety of natural features that allow for a unique wine culture.

The region is known for its diverse climate, which ranges from Mediterranean to continental, with a yearly rainfall of 400mm and temperatures that can vary between -5°C and 38°C.

The soil composition also varies depending on the altitude, with coastal areas dominated by fluvial soils, intermediate areas mostly composed of clayey soils, and higher areas characterized by calcareous and clayey soils.


Most Planted Red Grape Varieties: Monastrell, Bobal, Cabernet Sauvignon, Merlot

Most Planted White Grape Varieties: Chardonnay and Macabeo

Valencia, located on the eastern coast of Spain, is a region with a long history of wine production, but it is only in recent years that it has gained recognition for its quality wines. One of the wines that have contributed to this recognition is the Monastrell variety. This grape is known for its ability to provide intensity and structure to wines, as well as surprising herbal notes. The climate of Valencia is ideal for the Monastrell grape, which thrives in hot and dry conditions.

In addition to Monastrell, Valencia also produces quality wines from the Bobal grape variety, which is native to the region. This grape is known for its deep color and high acidity, making it ideal for making structured and long-lasting wines.

Valencia is also experimenting with international grape varieties such as Syrah, which is blended with Monastrell to create more complex and spicy wines. The result is a blend of two powerful varieties that complement each other perfectly, resulting in wines that are both bold and elegant.

While Valencia may be a relatively new region in terms of quality wine production, it is quickly gaining recognition for its unique and distinctive wines. The region's commitment to sustainable practices and the use of traditional techniques has led to the production of high-quality wines that are gaining the attention of wine lovers around the world.

Workers on the vineyard

100 - 600 m


~400 mm


Coastal areas soils are predominantly fluvial, intermediate areas soils are clayey and higher areas soils are calcareous and clayey.

top varietal

Monastrell and Chardonnay

History of wine

The origins of wine from Valencia date back to the 2nd century B.C. However, for much of the region's history, production was focused on quantity rather than quality. This began to change after the occurrence of two key events: the creation of the DO Valencia in 1932 and the approval of the Regulations of the Regulatory Council for the wines of the province of Valencia in 1957. From these two events, wine production in Valencia began to evolve in terms of quality until November 16, 1976, when the Regulations of the Regulatory Council approved in 1957 were published in the Official State Gazette. Given its large size and heterogeneous nature, many producers in this region are on a quest to establish new DOPs in the region that narrow the parameters of quality and establish commonality amongst the producers in those potential new DOs.