The philosophy behind Bodegas Vinatigo 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 Listan Blanco and Listan 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 Vinatigo’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.
The 2018 vintage was generally a cool year, which translated into beautiful aciditydriven wines. This freshness also ensured the wines have a fruit-forward quality. The vines yielded an average harvest, but the quality of the fruit was very high.
Negramoll prefers mild weather and grows near the ocean, in plots near the villages of San Juan de la Rambla and Garachico, in the North-West of Tenerife. The vines thrive at below 200 metres’ elevation. The absence of phylloxera in the Canary Islands has preserved many unique varieties creating an unparalleled viticultural heritage. As a result, all of the vines are ungrafted, allowing for a complete interaction between the plant and soil. The combination of volcanic soils, the cooling Alisios trade winds and the distinctive microclimates found on the island, contributes to the extraordinary personalities of the wines. The vineyard is managed sustainably without the use of herbicides or synthetic products. Due to the orography of the land, the vineyards are manually cultivated.
The grapes were cooled to 5°C prior to vinification. Sulphur was not added, because at these temperatures oxidation takes place more slowly, which permits the winemakers to work without the use of additives, while preserving the quality. Fermentation took place with indigenous yeasts at 25°C. The wine was aged in French oak barrels for just six months, to ensure the varietal expression could shine through.
Aromas of red fruits are complemented by mellow hints of toffee caramel and roasted coffee beans. The subtle and smooth tannins dance perfectly with a beautifully balanced acidity, through to a deliciously persistent finish.