Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Type: Light to Medium Red (Organic / Low-Intervention / Volcanic)
Region: Valle de la Orotava DO, Tenerife, Canary Islands, Spain
Grapes: ~90% Listán Negro, 10% Castellana Negra (from vines aged 10 to 200 years old)
Alcohol ABV: 12.65%
Aroma: Wild raspberry, tart cranberry, pink peppercorns, a distinct touch of reductive matchstick/flint, and intense smoky basaltic rock.
Palate: Slender and transparent; framed by fine, sticky, spiderweb-like tannins, an energetic core of crunchy red fruit, and a lingering, highly saline finish.
The hand-harvested grapes from up to 25 distinct mountain parcels are vinified separately, with approximately 10% whole clusters included to add structural stemmy spice. Spontaneous fermentation occurs in temperature-controlled concrete vats and stainless steel tanks utilizing only indigenous yeasts and a brief, highly gentle maceration period. The wine is matured for 8 months—with 70% of the volume resting in raw concrete tanks and 30% in neutral, used 500-liter French oak barrels—before being blended and settled in stainless steel prior to bottling with minimal sulfur.
Vines are scattered across the northern slopes of Mount Teide at steep elevations ranging from 300 to 700 meters above sea level, heavily exposed to the humid, cooling Alisios trade winds. The oldest parcels feature ancient pie franco (ungrafted, pre-phylloxera) vines trained in the unique, traditional cordón trenzado system—a spectacular method where multiple vine branches are braided together into long cords extending yards down the hillsides. The farming is strictly certified organic, forcing the rootstocks to mine deep into highly impoverished, fractured volcanic soils composed of varied layers of dark basalt, ash, and pumice.
Type: Light to Medium Red (Organic / Low-Intervention / Volcanic)
Region: Valle de la Orotava DO, Tenerife, Canary Islands, Spain
Grapes: ~90% Listán Negro, 10% Castellana Negra (from vines aged 10 to 200 years old)
Alcohol ABV: 12.65%
Aroma: Wild raspberry, tart cranberry, pink peppercorns, a distinct touch of reductive matchstick/flint, and intense smoky basaltic rock.
Palate: Slender and transparent; framed by fine, sticky, spiderweb-like tannins, an energetic core of crunchy red fruit, and a lingering, highly saline finish.
The hand-harvested grapes from up to 25 distinct mountain parcels are vinified separately, with approximately 10% whole clusters included to add structural stemmy spice. Spontaneous fermentation occurs in temperature-controlled concrete vats and stainless steel tanks utilizing only indigenous yeasts and a brief, highly gentle maceration period. The wine is matured for 8 months—with 70% of the volume resting in raw concrete tanks and 30% in neutral, used 500-liter French oak barrels—before being blended and settled in stainless steel prior to bottling with minimal sulfur.
Vines are scattered across the northern slopes of Mount Teide at steep elevations ranging from 300 to 700 meters above sea level, heavily exposed to the humid, cooling Alisios trade winds. The oldest parcels feature ancient pie franco (ungrafted, pre-phylloxera) vines trained in the unique, traditional cordón trenzado system—a spectacular method where multiple vine branches are braided together into long cords extending yards down the hillsides. The farming is strictly certified organic, forcing the rootstocks to mine deep into highly impoverished, fractured volcanic soils composed of varied layers of dark basalt, ash, and pumice.
