VIJARIEGO SOBRE LÍAS
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The Vijariego grape variety arrived in the Canary Islands from Andalusia in the 16th century, initially valued as a table grape and for making raisins. This wine has fermented and matured on its lees in a 500-liter French oak barrel, designed with a methacrylate bottom that allows visitors to observe the lees at rest, as well as the alluring cloudiness that appears after bâtonnage, or stirring. After fermentation, it remained in the barrel for a year on its fine lees.
It features a captivating straw yellow, adorned with light golden tones that shine with cleanliness and luminosity.
On the nose, it is complex with notes of fennel, hay and white fruits, harmonized with subtle toasty wood notes and bakery aromas from aging on lees.
On the palate, a fresh and vibrant entry, marked by high acidity. Creamy texture and firm body thanks to the lees. The oak lends elegance with hints of spice, vanilla, and toasted almond. A long, mineral, and balanced finish, true to the volcanic character of Lanzarote.
VARIETY
Vijariego Blanco
COLOUR
Deep golden color with pale yellow highlights, clean and bright. It reflects its aging on lees and its time in French oak, providing depth and visual elegance
NOSE
A complex nose with notes of fennel, hay and white fruits, harmonized with subtle toasty wood notes and bakery aromas from aging on lees
PALATE
A fresh and vibrant entry, marked by high acidity. Creamy texture and firm body thanks to the lees. The oak lends elegance with hints of spice, vanilla, and toasted almond. A long, mineral, and balanced finish, true to the volcanic character of Lanzarote
Tasting notes
A white wine of great character, combining vibrant freshness with the complexity imparted by aging on its lees and French oak. Its natural acidity supports a firm and elegant structure, while the creamy texture and mineral nuances accurately reflect the island's volcanic origins. Persistent and balanced, it reveals its aging potential without losing the expressiveness of its youth.
Elaboration:
The harvest is carried out manually, using 18-20 kg crates. The grapes are pressed without destemming, which helps preserve their characteristics. After 24 hours of static settling, the must begins fermentation with our native yeasts. At the end of this process, 30% of the production is transferred to 500-liter French oak barrels, while the rest remains in tanks. The lees are kept in suspension for 7 months, and in the barrels, bâtonnage (lees stirring) is done manually. Finally, the two aging processes are combined. Once bottled, the wine rests in the bottle for 8 to 12 months.
Technical data:
% Vol. 13º | Sugar 0.5g/L | Total Acidity 6.02g/L | pH 3.36 | Total SO2 91 mg/L
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.