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Type: White (Organic / Low-Intervention)
Region: Valle de La Orotava, Tenerife, Canary Islands, Spain
Grapes: 90% Listán Blanco, 6% Pedro Ximénez, 4% native Canarian field blend (including Gual, Marmajuelo, Baboso Blanco, Albillo Criollo, Vijariego Blanco & Verdello)
Alcohol ABV: 12.5%
Tasting Profile and Key Notes:
Fresh, mineral and energetic, with aromas of green apple, pear, grapefruit, smoked lemon and white flowers, complemented by subtle flinty reduction and volcanic salinity. Medium-bodied with bright acidity, a layered texture and a long, savoury finish marked by citrus, orchard fruit and smoky mineral notes.
Winemaking:
The grapes are hand-harvested from old ungrafted vines and fermented with indigenous yeasts, with approximately 40% undergoing skin fermentation in concrete tanks and the remainder fermented in stainless steel. The wine is matured for around eight months in a combination of concrete tanks and 500L French oak barrels, where it rests on fine lees to build texture and complexity. Minimal intervention throughout the process preserves the purity, freshness and distinctive volcanic character of the wine.
Farming:
The fruit comes from organically farmed vineyards on the northern slopes of Tenerife, situated between 300 and 700 metres above sea level on volcanic soils. Many of the Listán Blanco vines are over 100 years old and remain ungrafted, trained using the traditional cordón trenzado ("braided cord") system unique to the Valle de La Orotava. The combination of Atlantic influence, volcanic terroir and meticulous organic viticulture produces wines with remarkable freshness, tension and mineral complexity.
Type: White (Organic / Low-Intervention)
Region: Valle de La Orotava, Tenerife, Canary Islands, Spain
Grapes: 90% Listán Blanco, 6% Pedro Ximénez, 4% native Canarian field blend (including Gual, Marmajuelo, Baboso Blanco, Albillo Criollo, Vijariego Blanco & Verdello)
Alcohol ABV: 12.5%
Tasting Profile and Key Notes:
Fresh, mineral and energetic, with aromas of green apple, pear, grapefruit, smoked lemon and white flowers, complemented by subtle flinty reduction and volcanic salinity. Medium-bodied with bright acidity, a layered texture and a long, savoury finish marked by citrus, orchard fruit and smoky mineral notes.
Winemaking:
The grapes are hand-harvested from old ungrafted vines and fermented with indigenous yeasts, with approximately 40% undergoing skin fermentation in concrete tanks and the remainder fermented in stainless steel. The wine is matured for around eight months in a combination of concrete tanks and 500L French oak barrels, where it rests on fine lees to build texture and complexity. Minimal intervention throughout the process preserves the purity, freshness and distinctive volcanic character of the wine.
Farming:
The fruit comes from organically farmed vineyards on the northern slopes of Tenerife, situated between 300 and 700 metres above sea level on volcanic soils. Many of the Listán Blanco vines are over 100 years old and remain ungrafted, trained using the traditional cordón trenzado ("braided cord") system unique to the Valle de La Orotava. The combination of Atlantic influence, volcanic terroir and meticulous organic viticulture produces wines with remarkable freshness, tension and mineral complexity.
