Tintilla

Made entirely from Tintilla, the fruit comes from vineyards in Balbaina, Corchuelo and Carrascal, each with distinct soils and microclimates. Harvest is by hand at night into small boxes holding no more than fourteen kilograms. Sixty percent of the grapes remain undestemmed. Vinification takes place in stainless steel and open barrels for about thirty days, with little pumping over, followed by roughly five months in used wood and fifteen months in tank.

Cherry and red fruit appear with spice in this Tenerife red, which has a long, refined finish. The blend divides equally between Tintilla and Baboso Negro from ungrafted vines. After a cool maceration, each variety ferments separately with stems in open wooden vats. The two wines then mature together for one year in a foudre before bottling.