Description

PRODUCER:
The philosophy behind Bodegas Viñátigo is to revive and promote the extensive varietal heritage of the Canary Islands. The journey started in the 1990s, at a century-old plot in the village of La Guancha, in the north of Tenerife, where the traditional varieties of Listán Blanco and Listán Negro were vinified in the old family winery. With an uncompromising eye on quality, this dynamic winemaking project has subsequently expanded to produce thrilling, modern wines from varieties such as Gual, Marmajuelo and Vijariego. Bodegas Viñátigo’s ethos is respectful of the environment, both in the vineyard where sustainable winegrowing practices are applied; and in the construction of its state-of-the-art winery which was built in 1997 from local materials and designed to minimise energy consumption.

VINEYARD:
The vineyards are greatly influenced by the Atlantic breezes, locally known as ‘Vientos Alisios’, which affects both low-altitude vineyards, resulting in savoury and saline characters in the wines, and the high-altitude vineyards where the winds generate freshness and natural acidity. The average annual rainfall varies between 200mm in coastal vineyards to 500mm per year in mid to high-altitude areas. The vineyards are planted with ungrafted vines due to the absence of phylloxera. Sustainable cultivation is employed, synthetic preparations, herbicides and pesticides are not used, instead disease is prevented with natural products. Regenerative viticulture takes place by working the soils, which helps to maintain soil health and biodiversity. The plots comprise different types of volcanic soils: from the young soils where stony components allow the roots to delve deep to find sustenance, to the soils made up of old, colluvial and alluvial deposits derived from the erosion of the massifs that typify the orography of the Northwest of Tenerife. The grapes are hand-harvested into 18-20 kg cases.

WINEMAKING:
The Vijariego Blanco was fermented and aged in French oak barrels. Gual, along with a portion of the Marmajuelo, underwent fermentation and ageing in concrete. The remaining Marmajuelo, in addition to the Malvasía, Listán Blanco, and Albillo Criollo, were fermented and aged in stainless steel. Following a period of 3-4 months ageing on fine lees, the final blend was assembled and bottled.

VINTAGE:
The vintage was characterised by cloudy conditions and yielded wines of a fresher profile compared to the preceding year. With a focus on restraint and balance, alcohol levels were moderated in favour of enhanced freshness and acidity, resulting in wines poised for graceful ageing.

TASTING NOTE:
Captivating and intensely aromatic, with notes of apricot, pineapple, and mint layered over a smoky minerality. The palate is deep and textured, balanced by a brilliant saline acidity and a long, persistent finish.

GRAPES:
Albillo Criollo 3%, Gual 20%, Listán Blanco 9%, Malvasia 25%.