Description

A rich and silky yet sublimely fresh white wine with tropical pineapple and ripe pear flavours culminating in a mineral and saline finish.

The grapes were cooled to 5°C prior to vinification, so no sulphur was needed as oxidation takes place more slowly at low temperatures. 85% was fermented with an indigenous yeast in stainless steel tanks, with 15% in concrete egg-shaped tanks at 16°C. The wine was aged on its lees adding complexity and texture. 

This has  yielded a highly aromatic wine with intense and pure notes of passion fruit and fig tree leaves which lead to an equally intense, bright palate with opulent fruit and a crisp, persistent finish.

The absence of phylloxera in the Canary Islands has preserved many unique varieties, creating an unparalleled viticultural heritage. As a result, the vines are ungrafted, allowing for a complete interaction between the plant and soil.