WINES

Winery: Marzagana

D.O: Tenerife

Harvest: 2020

Varieties: Albillo, verijadiego, verdello, marmajuelo, listán blanco (Stem 10%)

Preparation: Natural wine, biodynamic farming macerated with skins for 30 days, trodden on foot, without sulphites or additives, native yeasts, pre-phylloxera vines, biodynamic cultivation, mix of 5 native varieties, without clarifying without filtering. Bottled by gravity on a descending moon in late Spring.

Production: 330 bottles.

Winery: El Mirador de Adra.

D.O: El Hierro.

Harvest: 2021

Varieties: Vijariego, Verdello, Uval and Baboso.

Preparation: This wine aged on lees has been obtained through a meticulous process of batonnage (stir wine with a stick to benefit from all its properties) Achieving a perfect assembly of the varieties all the vines are grown ungraded under heroic viticulture conditions in the biosphere reserve of the island of El Hierro.

Production: 1106 bottles.

Winery: Endemic

D.O: Islas Canarias

Harvest: 2019

Varieties: Listán Blanco, with very low yields and centuries-old vines grown in dry land in a traditional way.

Preparation: A wine with a simple and elegant design, made simply, away from the usual lines of production, where the variety the area, the climate and the weather are the protagonists

Production: 600 bottles.

Winery: Mondalón

D.O: Gran Canaria

Harvest: 2022

Varieties: Albillo Monte Lentiscal, Malvasía Volcánica, Forastera Gomera.

Preparation: Cold maceration. Fermentation for 12 days at controlled temperatures between 14°C and 16°C in stainless steel tanks. Varieties elaborated separately to preserve the varietal characteristics.

Production: 6.249 Botellas.

Winery: Marzagana

D.O: Tenerife

Harvest: 2021

Varieties: Listan blanco

Preparation: Is a manual harvest, maceration and destemming, fermentation for30 days with skins. Aged in Canarias pine barrels (Tea) for 1 month without temperature control. No oenological additives. Bottled by gravity on a descending moon in late Spring.

Production: 430 bottles.

Winery: Endemic

D.O: Islas Canarias

Harvest: 2019

Varieties: 50%Albillo criollo/50% Verijadiego.

A coupage of white varieties and two very different territories. An Albillo Criollo from the heights of Garafía at more than 1000 meters of altitude on the island of La Palma and a white Verijadiego from the slopes of Frontera on the island of El Hierro.

Preparation: Fermented at low temperature and aged for 9 months on its own lees.

Production: 600 Bottles.

Winery: El Mirador

D.O: El Hierro

Harvest: 2020

Varieties: Mix of red and white varieties, among which the Vijariego Blanco predominates, the most representative of this island.

Preparation: Maceration for 7 days. Fermentation only with indigenous yeasts. Aged for 12 months in French oak barrels. Our vines are grown ungrafted, under heroic viticulture conditions on the west-facing slopes of El Valle de El Golfo.

Production: 650 bottles.

Winery: Montoro

DO: La Gomera

Harvest: 2020

Varieties: 100% forastera gomera

Elaboration: Skin maceration for 2/4 hours and controlled fermentation at 17°C in stainless steel tanks. The harvest is done manually in boxes of 15 kg. with a selection in the field and cellar bunch by bunch.

Production 360 bottles

Winery: Vega de Galdar

DO: Gran Canaria

Harvest: 2021

Varieties: Malvasias and Listan Blanco.

Preparation: Organic crops and regenerative agriculture on volcanic soils. plant cover. Ecological and biodynamic treatments. Green pruning and selective stripping. Low yields. Micro vintages by plots. Fermentation in a clay pot, with indigenous yeasts and with their own skins. No added sulfites. No additives or corrections. Slight roughing. Without clarifying or stabilizing.

Production: 300 bottles.

Winery: Lomo Negro

DO: La Palma

Harvest: Various bottlenecks from 2015 to 2021.

Varieties: 100% Listan Blanco

Elaboration: Elaborated in concrete tanks to later go to a stainless steel tank where it is kept for bottling. Without filtering or clarifying.

Production: 2000 bottles.

D.O. El Hierro. Vino Ecologico

Winery: Lopez Palacios

DO: Tenerife

Harvest: Limited production.

Varieties: 100% Listan white

Elaboration: Treated with great care in the cellar, aged for 12 months in Hungarian barrels. Vineyards located 1,300m above sea level in the Güímar area.

Production: 500 bottles.

Winery: Edmundo Ubay.

DO: Tenerife.

Harvest: 2021.

Varieties: 100% Listan Negro.

Elaboration: Without filtering or clarifying, approximately 9 months of aging, 60% stem. Production: 700 bottles approximately.

Winery: Mogaren.

D.O: Gran Canaria.

Harvest: 2021.

Varieties: Listan Negro and others.

Elaboration: Fermentation with its own yeasts. The wine has been preserved and aged in large-format oak from November to May, without correcting or racking and in contact with its fine lees. It was bottled on flower day in May and has been aged for 2 months in the bottle until it is put on the market.

Production: 500 bottles.

Winery: Marzagana.

D.O.: Tenerife.

Harvest: 2020.

Varieties: 100% Listan Negro.

Preparation: Manual harvest, pressing and destemming, fermentation for 10 days with skins, pressing and spontaneous fermentation in stainless steel tanks without temperature control. No oenological additives. No sulphites or additives, native yeasts, volcanic soils, biodynamic agriculture, without filtering or clarifying. Bottled by gravity on a descending moon in late spring.

Production: 1060 Bottles.

Wineries: El Mirador de Adra.

D.O.: El Hierro

Harvest: 2021

Varieties: Listan Negro and Vijariego Negro.

Elaboration: After a meticulous maceration process, all our vines are grown ungrafted, under heroic viticulture conditions in the El Hierro Island Biosphere Reserve, where the volcanic soils and the Atlantic Ocean, united by the trade winds , enter into a unique harmony that gives our wines unique characteristics. All the energy used in our winery comes from renewable sources.

Production: 600 bottles.

Winery: Wines in Tandem.Tierra Fundida.

D.O.: Tenerife.

Harvest: 2021.

Varieties: Vijariego Negro and Gual.

Preparation: Direct pressing of the Vijareigo Negro variety. Destemmed and vatted from the Gual variety. Alcoholic co-fermentation and maceration for 20 days in open oak barrels, without the addition of yeast. Maturation for one month in clay amphora and five months in French oak barrels. Bottled in February 2022. Wine without tartar stabilization.

Production: 500 Bottles.

Winery: Ana LM Wines.

DO: Tenerife.

Harvest: 2020.

Varieties: Listán Prieto.

Elaboration: Between the months of September and October, selection manual. The grapes are transported in a 20-kilo box, passing it directly to an isothermal truck, then in 48 hours the grapes are in our cellar, to continue their destemming with direct passage to a steel tank, with a steel temperature between 15 ° and 18 ° until the end of fermentation.

Production: 300 bottles.

Winery: La Baldesa.

D.O.: Tacoronte Acentejo.

Harvest: 2022.

Varieties: Castellana and Negramoll.

Elaboration: Manual harvest during the month of October. Fermentation in stainless steel and then transferred to wood.

Production: 300 bottles.

Winery: SAT Bodegas Perdono.

D.O.: La Palma

Harvest: 2020

Varieties: Almuñeco, Negramoll, Listan Prieto and Albillos Criollo.

Preparation: Harvest in October, handmade, adding them directly to vats where they are trodden manually. After 5 days of maceration, the wine has spontaneously started fermentation and is ready for pressing. It finishes its fermentation in red vats protected from oxygen. 16 months in used French oak barrels.

Production: 300 bottles.

Bodega Llanovid/Teneguía

D.O La Palma

COSECHA: 2020

VARIEDADES:

ELABORACION:

PRODUCCION:

botellas

Bodega Altos de Chipude

D.O La Gomera

COSECHA:

VARIEDADES:

ELABORACION:

PRODUCCION:

botellas

Bodega Elysar

D.O El Hierro

VARIDADES: Baboso negro

ELABORACION:

PRODUCCION:

botellas

D.O. El Hierro, Vino Ecologico

D.O. El Hierro, Vino Ecologico

Winery: El Mirador de Adra.

DO: El Hierro

Harvest: 2020

Varieties: Mix of reds and whites, among which the Vijariego Blanco predominates, the most representative of the island.

Elaboration: By traditional methods. Fermented only with indigenous yeasts, after a 7-day maceration. Aged for 12 months in French oak barrels, with minimal intervention.

Production: 440 bottles.