ANCESTRAL ECOLÓGICO
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This sparkling wine, made from organically grown Malvasía Volcánica using the Ancestral Method (Pet-Nat), is an oenological rarity that combines the elegance of Champagne with the tension of Cava.
Only 2,000 bottles were produced, from grapes grown in a single vineyard in the heart of the island, in the Masdache area.
Naturally fermented in the bottle, without added yeasts or sugars, it expresses the purity of its volcanic terroir and the authenticity of an artisanal process. On the nose, it reveals ripe white fruit, citrus, and delicate mineral notes; on the palate, it is vibrant, dry, and finely sparkling, with a saline finish reminiscent of Lanzarote’s Atlantic landscape.
A unique and lively wine that captures the extreme character of island viticulture and the essence of Malvasía Volcánica in its most natural and spontaneous form.
VARIETY
Malvasía Volcánica
COLOUR
Straw yellow with some cloudiness because it is not disgorged at the end of the process. Fine, elegant, and persistent bubbles
NOSE
Medium-high intensity, with hints of fresh fruit (peach, apricot, mango), citrus (orange peel, grapefruit), on a slightly floral background (orange blossom). Also reminiscent of bread and yeast
PALATE
A delicate bubble texture creates a creamy mouthfeel, with a light, fruity mouthfeel and a refreshing, lingering acidity and saline finish. Overall, a silky, full-bodied, and harmonious sparkling wine where white fruit predominates
Tasting notes:
A naturally sparkling wine that expresses the freshness and vitality of organic Malvasia Volcánica grapes. Its profile combines juicy fruit and vibrant acidity with the smoothness of creamy bubbles, providing breadth and balance. A refreshing and subtly saline finish rounds off a silky and harmonious experience.
Elaboration:
Once the grapes are harvested in mid-July, they are pressed the following day without destemming to avoid tannins. The must begins fermentation in stainless steel tanks, where selected native yeasts from the winegrowers' vineyards are added. Fermentation progresses normally until a density close to that required for bottling is reached. At this point, the sugar levels are analyzed until they reach 12 g/l, which is the residual sugar level at which the wine is bottled. Fermentation finishes in the bottle, generating natural carbon dioxide bubbles.
Technical data:
% Vol. 12.5º | Sugar 3.5g/L | Total Acidity 8.1g/L | pH 3.25 | Total SO2 61 mg/L | Pressure 3 atmospheres
Awards:
2025
2024
Lanzarote, 1775
VOLCANO HERITAGE
Fire, wind and rock create extreme conditions from which wines with a marked character and personality are born, with which we discover the soul of a land and climate unique in the world.