The orography that hosts our viticulture complicates the mechanisation, which although increases costs, at the same time transforms it into a hand-crafted process with tremendous added value.
One of the most expensive operations we make in the vineyard is the vintage, yet it it also one which brings more value, as being carried out manually ensures a comprehensive selection of grapes entering the winery.
At least two weeks before reaching the perfect ripening stage, we commence the maturation controlling process through which we can determine the optimal time to begin the harvest. Periodically we go to every plot, where we test the grapes and take samples which are then analysed in the winery.
With this information we divide the samples and, taking into account the enological parameters, we set the date of the harvest so that it is as balanced as possible and does not need intervention on the same basis.
The collecting is done 100% by hand then transported to the winery as soon as possible in 20kg perforated boxes, avoiding overheating and breakage in order to preserve maximum quality. Once the grapes are in the winery, we quickly conserve them in cold storage, where the temperatures are close to 0ºC, before processing.
This allows us to de-stem, crush and carry out other subsequent operations, depending on the type of processing, without the addition of sulphur, since at these temperatures all oxidations are much slower, thus permitting us to work without additives, but also without sacrificing an iota of quality . Before stemming, we again make a second selection at the winery, to guarantee the highest quality. From here, with each variety and depending on the wine, we continue to develop differentiated processes.
Another important feature of our harvest is longevity. Usually we begin in mid-August, with the earliest varieties growing just 100 meters above sea level in the Mazape vineyard, which has plots of the Marmajuelo, Negramoll and Malvasia grape. We normally finish either the last week of October or the first of November more than 1,000 m above sea level in the Los Pedregales vineyard in El Palmar, where the Tintilla grape requires these altitudes in which continental climatic conditions exist.
While these harvests can become quite exhausting, they allow us to produce and elaborate variety by variety and plot by plot with the utmost dedication and commitment.
The result product of over a decade of work in the recovery of minority varieties of the Canaries, many of which were on the verge of disappearance, allows us to enjoy the sensations of a large and extraordinary collection
Accumulated for many years in the development of multiple varietal knowledge, we present a wine where we blend the white varieties, Viñátigo Ensamblaje white and one in which we blend the red varieties, Viñátigo Ensamblaje red. Every year we use the varieties which we consider suitable and the proportion is determined by the weather conditions of each harvest.
We not only strive in the search, knowledge and blending of our varieties, but we seek new approaches in the recovery of very old methods of producing that, combined with current knowledge, give us surprising results.