Some of us aren’t lucky enough to visit the Canary Islands, so why not let them come to you? Using an obscure native varietal (Listan Prieto) this is a heartier red that is grown on the side of a volcano, so you get that amazing volcanic influence on the wine. Try it with grilled meats or blue cheeses.
This vino tinto is fresh, textbook mencía with the Envínate twist - grown on steep slate slopes and sit at high elevation. This was foot-trodden, fermented spontaneously with wild yeasts, with 40% whole clusters included, and raised in old barrels for 11 months with no racking and no SO2 added until bottling.
The Listan Negro for this bottle is sourced from two very old parcels of braided vines, or “cordon trenzado.” The plots are hand-harvested, foot-trodden and fermented whole cluster in large concrete vats, then into old French barrels for malolactic and aging for 11 months. Complexity at an all time high.
This Frías cuvée is made entirely from old-vine Lístan Blanco, one of the main native white varieties of the Canary Islands. The vines are somewhere between 80-100 years old, producing very little, but very concentrated fruit, resulting in an incredibly concentrated style of delicious terroir-driven wine.
Food friendly, versatile and perfect with a slight chill. They're BBQ All-Stars.