VENDIMIA DE INVIERNO
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For the first time in the history of European viticulture, a harvest is carried out this early, adapting to the extreme conditions of an impossible vineyard—where mechanization is not an option, battered by trade winds, and characterized by a lack of rainfall.
We altered the vine’s vegetative cycle through early pruning in September, allowing us to bring the harvest forward to winter (around February). This approach helps us avoid the frequent summer heatwaves, a consequence of climate change. As a result, we obtain fresh grapes with impressive acidity and the right level of ripeness.
The final result is our Vendimia de Invierno, a wine that captures all the freshness and expression of the just over 5,000 kilos of Malvasía Volcánica harvested earlier than anywhere else in Europe. Undoubtedly, a wine that makes history.
GRAPE VARIETY
Malvasía Volcánica
COLOUR
Bright and straw yellow hues
NOSE
The varietal aromas of Malvasia stand out, such as white flowers and orange peel. Aromas of stone fruits, such as apricot, are also appreciated.
PALATE
With a pleasant and long-lasting mouthfeel, highlighting the saline notes of our winter harvest. At retronasal, hints of fennel and eucalyptus emerge. It has a distinct freshness that gives it a long, lasting finish.
Tasting notes:
Harvesting in March, rather than during the summer months, gives this Volcanic Malvasia a different expression than a traditional summer harvest. The reverse cycle and milder temperatures allow for slow ripening, preserving a livelier acidity and enhancing the saline character. On the nose, floral delicacy and nuances of stone fruit combine with a more pronounced citrus and herbal background than its summer counterpart. On the palate, the freshness is more intense, the palate broader, and the persistence is accompanied by a mineral profile that reinforces its uniqueness.
Elaboration:
The harvest is carried out manually, in 18-20 kg boxes. Vinification was made with whole bunches, without destemming, vatting it in a stainless steel tank. Starting the fermentation with our own yeasts, found in one of the plots of one of our winegrowers. It is devatted as if it were a red wine production, pressing and finishing fermenting only must. At the end of fermentation, they remain in the winery in the winery, seeking to keep the wines cloudy in order to avoid oxidation, keep the wines fresher, and remain on their fine lees to win in the mouth. Subsequently, they are stabilized and filtered for bottling. Making a white wine using carbonic steel makes the wines fresh and the must in contact with the skin extracts all those aromas from the skins such as salinity.
Technical data:
% Vol. 13º | Sugar 0.12g/l | Total Acidity 6.3g/l pH 3.6 | Total SO2 53mg/l
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.