This cuvee is made from many different red grape varieties native to the Canary Islands, some of them unidentified, but include Listan Negro, Listan Gaucho, Malvasia Negro. The parcels are very old and planted in between 75-300 meters elevation right on the Atlantic Ocean and are farmed by 15 different families and Envínate. The viticulture in the Taganan area of Tenerife is very old-fashioned: the vines grow untrained, the soil is worked by hand, and no chemicals are used. The wine is wild yeast fermented with 30% whole grape clusters in open plastic tubs and concrete tanks; Raised in small tanks and used 225 and 500 liter barrels for around 8 months. This is a fresh and aromatic vino tinto with notes of spice, smoky minerals, and dark fruits – to pair with roasted meats, spicy foods, wild game, and the Canaries’ own red mojo.