Fruit comes from ungrafted vines trained in the traditional cordón trenzado method. From the Palo Blanco quarter in a village called Los Realejos that specializes in Listan Blanco, at 600 metres altitude on black sand and basalt soils. Viticulture is organic. Vines are around 100 years old. The soil is worked by hand without using any kind of chemicals. Harvesting is done by hand. Whole clusters are pressed, the juice left to settle overnight, then fermented without skins in 6,300 litre concrete tanks with indigenous yeasts and no temperature control. It is aged in 2,500 litre oval oak foudres from Friuli for 10 months. Tiny quantities available. This is pure, energetic, volcanic juice and if you are lucky enough to get your hand's on a bottle then ENJOY!
