‘Listán Negro’
Canary Islands, Spain
A spiced, volcanic and fiercely savoury Tenerife red. Juan Jesús of Viñátigo is a fourth generation winemaker who has worked tirelessly identifying and recuperating regional grapes of the Canary Islands from near extinction. Now joined by his son, Jorge, a multi-talented and spirited maker who champions heroic winemaking in some of the most incredible sites on the islands. FUN FACT! Listán negro is a regional grape of the Canary Islands, originating from a natural crossing between listán blanco and negramoll, both of which were brought by Portuguese and Andalusian settlers between the 15th and 18th centuries! Harvested from ungrafted listen negro vines that are more than 100 years old, and grown between 300 and 700 meters above sea level in the northwest of Tenerife. The grapes see a week long maceration to pull plucky tannins before being left to age for three months in French oak barrels to even out the edges. Black pepper grind, pressed roses, coniferous resin, sour cherry juice, ash, fire, chicory, salt & juniper. Pour alongside your next Pluribus viewing party and share with all your friends to fuel the post-episode debrief.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Canary Islands, Spain
A spiced, volcanic and fiercely savoury Tenerife red. Juan Jesús of Viñátigo is a fourth generation winemaker who has worked tirelessly identifying and recuperating regional grapes of the Canary Islands from near extinction. Now joined by his son, Jorge, a multi-talented and spirited maker who champions heroic winemaking in some of the most incredible sites on the islands. FUN FACT! Listán negro is a regional grape of the Canary Islands, originating from a natural crossing between listán blanco and negramoll, both of which were brought by Portuguese and Andalusian settlers between the 15th and 18th centuries! Harvested from ungrafted listen negro vines that are more than 100 years old, and grown between 300 and 700 meters above sea level in the northwest of Tenerife. The grapes see a week long maceration to pull plucky tannins before being left to age for three months in French oak barrels to even out the edges. Black pepper grind, pressed roses, coniferous resin, sour cherry juice, ash, fire, chicory, salt & juniper. Pour alongside your next Pluribus viewing party and share with all your friends to fuel the post-episode debrief.
