Vijariego sobre Lias

Vijariego sobre Lias


Introduced in the Canary Islands from Andalusia in the 16th century as table grapes or for drying into raisins. With large berries and a thick skin, it’s the last to ripen, together with the Muscat grape variety. The wine was fermented and aged on lees in a 500-litre barrel with a perspex bottom so visitors could see its cloudiness after the lees were stirred. Ageing was then continued in the bottle.


The grapes were harvested in August 2021. The must started fermenting two days later after inoculating it with our own yeast. Once fermentation came to an end, it was aged on fine lees in the 500-litre French oak barrel for a year. After this initial ageing, it was bottled and aged another 12 months in the bottle.


Appearance: Lemon green, with light golden hues. Clear and bright.

Aroma: Medium-high intensity. Sour (grapefruit), citrus (orange peel) fruits. Flowers (chamomile and hay); balsamic (fennel) typical of this terpenic variety and complex aromas such as silex or flint (phosphorus). Reminiscent of pastry and dairy due to yeast autolysis. Smoky and toasted notes reminiscent of embers from the barrel.

Taste: Strong citrus freshness due to its natural acidity, mineral notes that are slightly salty. Lengthy, meaty, and unctuous in the mouth and a persistent finish.


ABV   13º
Residual Sugar   1g/l
Total Acidity   7.0g/l
pH   3,34
Total SO2   129mg/l
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