Vineyard: The vineyards are situated on the northern side of the island in the Orotava Valley, at an altitude of 500-550 metres. The grapes are sourced from the tiny El Ciruelo parcel (0.75ha). The vines are planted on their own roots in volcanic-sandy soil and the climate is humid sub-tropical. The parcel is named after a centenary plum tree, "ciruelo" in Spanish, planted side by side with the vines.
Viticulture: Viticulture is organic and the vines, more than 90 years old, are trained in the traditional local braided cordon system.
Winemaking: The whole bunches are picked manually and foot-trodden in a concrete tank without temperature control. The fermentation takes place spontaneously, carried out by local yeast, at nearly 30°C. After a maceration period of 28 to 35 days with daily and gentle manual pigeage, wine is raced to neutral 500 litre French oak casks in which malolactic fermentation takes place. After maturing for 12 months on its lees the wine is bottled unfiltered.
Tasting Notes: Intense nose displaying aromas of black pepper, ripe dark cherries, blackberry and herbal notes. Very fresh in the mouth with a nervy acidic structure and a long finish.
A complex nose showing notes of black cherry, plum, violets, coffee and raisins. The palate is smooth and rounded, with a richly-textured mid-palate and a medley of spice, dried fruit characters and supple tannins. The wine remains elegant, being so beautifully integrated and sweetly rich, but with a long and complex, dry finish.