Tinta Negra Mole. Soil: mixed volcanic (basalt, tufa). Harvest: mid-August to early October; hand-harvested. Fermentation: some whole-cluster; fermented in stainless steel with native yeasts. Elevage: 90-day estufagem, followed by aging in balseiro (large cask) for a minimum of three years.

95% Listan Negro with touches of Verdello and Tinta Negra from the Cruz de Leandro vineyard in the Tacoronte Acentejo D.O. After whole-cluster, spontaneous fermentation in stainless steel, the wine undergoes malolactic fermentation and is aged approximately 5 months in...