El Grifo, Winter harvest 2023
Malvasía Volcánica varietal wine from five plots, found at different points on the island: Playa Quemada, Geria, Ye, Cuchillo and Masdache. This harvest – done on 15 February 2023 – is the second year that it’s been part of the research project.
Limited edition of 2,262 bottles.
The harvest was done by hand, using 18–20 kg crates. We did whole-bunch winemaking, without destemming, vatting in stainless steel tanks. We used our own yeast, found in one of our winegrowers’ plots, to begin fermentation. It was devatted as if it were red wine, pressing and fermenting just the must. Once fermentation was over, it remained unfiltered in the cellar, with the wine staying cloudy in order to prevent oxidation and to keep the wine fresher. It was left on its fine lees to enhance the mouthfeel. Afterwards, it was stabilised and filtered for bottling. Making white wine through carbonic maceration made it refreshing. As the must was in contact with the skins, it drew out all the aromas from the skins such as salinity.
Appearance: Straw yellow, clean and bright.
Aroma: The varietal character of Malvasía Volcánica predominates with terpene such as rose, orange blossom, orange peel, guava and light aromas of cherry and sour cherry that come from the intracellular fermentation that the wine underwent. Lastly, vegetable aromas such as fennel or eucalyptus can also be perceived.
Taste: Very complex, with a rich mouthfeel. Salinity, which is reminiscent of its origins and proximity to the Atlantic Ocean, stands out. The mature aromas smelled on the nose, particularly apricot, are also present in the mouth. Fresh, with body and an ample finish.
One of the current challenges facing winegrowing is coming to grips with climate change. This is because climate is one of the factors that has the most impact on the spread of pests and diseases, as well as the water stress that grapevines could experience throughout their life cycle.
To this end, we pruned early, with the aim of changing the grapevines’ cycle, to take advantage of the time of year when rainfall on the island of Lanzarote is greater.
Therein lies the need for the sector to find sustainable and alternative practices that help to prevent problems of stress, resistance to conventional pest control products and a probable increase in alcohol in the wine.