A critically endangered variety that Rafael Cambra is reviving.

What is it Forcalla is a grape that’s almost extinct. Only 16 hectares are left in the world. Native to southeast Valencia, it grew abundantly decades ago but a lack of understanding and proper winemaking caused it to be replaced by foreign varietals. It, however, is quite hardy and can survive heavy rain and hail, which was why Rafael Cambra turned to it to make wine.

What it tastes like Aged up to ten months in French oak, this has a bit more tannins than the bobal but is still very soft: cherry and perfume, with some structure and good acidity like a sangiovese. It’s mouth watering, medium bodied and has no obvious oak. Food-wise, have it with beef or pork.