Benje is sourced from 1,000 meters elevation, old-vine, pie franco parcels of Listan Prieto (Mission) with a bit of Tintilla, named “Masca,” “La Zanja,” “Valle de Arriba,” and “Llano Redondo”, all of them located in Santiago del Teide. Each parcel is handharvested and vinified separately, some in concrete and some in small open tubs. Maceration is 10-30 days (depending on parcel) with daily punch-down; malolactic fermentation is in neutral French barriques, then raised 8 months in the same barrels without battonage or added SO2. Bottling is without fining or filtration. This is a pure and vertical expression of high elevation, volcanic Canary terruño with notes of red fruits, peppercorns, flowers, and volcanic soil - a beautiful wine to pair with grilled meats and mojo rojo.