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Producer: Bodegas ViñátigoGrape Varieties: Gual 100%Optimum Drinking: Within 5 yearsWine Style: Aromatic rich textural whiteAlcohol by Volume: 13%Closure: Natural CorkCountry: Spain
A wonderfully aromatic wine with layers of smoky notes, jasmine, melon and tropical pineapple on the nose. Concentrated flavours are complemented by a rich, buttery palate and an everlasting finish.
The philosophy behind Bodegas Viñátigo is to revive and promote the extensive varietal heritage of the Canary Islands. The journey started in the 1990s, at a century old plot in the village of La Guancha, in the north of Tenerife, where the traditional varieties of Listán Blanco and Listán Negro were vinified in the old family winery. With an uncompromising eye on quality, this dynamic winemaking project has subsequently expanded to produce thrilling, modern wines from varieties such as Gual, Marmajuelo and Vijariego. Bodegas Viñátigo’s ethos is respectful of the environment, both in the vineyard where sustainable winegrowing practices are applied; and in the construction of its state-of-the-art winery which was built in 1997 from local materials and designed to minimise energy consumption.
The 2016 vintage resulted in very good quality fruit but lower yields than in previous harvests.
The absence of phylloxera in the Canary Islands has preserved many unique varieties creating an unparalleled viticultural heritage. As a result, all of the vines are ungrafted, allowing for a complete interaction between the plant and soil, which helps to impart the marked minerality in the wines. The combination of the volcanic soils, the cooling Alisios trade winds and the distinctive microclimates of the island, contributes to the extraordinary personalities of the wines. The vineyard is managed sustainably without the use of herbicides or synthetic products. Due to the orography of the land, the vineyards are manually cultivated resulting in handcrafted wines.
The Gual grapes (a local synonym for Albillo) were cooled to almost 0°C prior to vinification. Sulphur was not added, because at these temperatures oxidation takes place more slowly, which permits the winemakers to work without the use of additives, while preserving the high quality. Fermentation took place with an indigenous yeast in stainless steel tanks and concrete egg tanks at 16°C. The wine was aged on its lees in the same tank, adding complexity and texture.
Pairs with white fish in a delicate cream sauce or white meats.
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