70% Mencía, 20% Caiño, and 10% Espadeiro, from 30 year old vines planted on sandy, alluvial plots at the foot of the Pedralonga slope. Fermented from native yeasts, partially with whole clusters in stainless-steel tanks. Aged on the lees for at least 1 year. No oak, bottled unfined and unfiltered....

Lomo de la Era is a vineyard located in the Paraje de la Cruz Santa, in the western part of La Orotava Valley where the volcanic soils are predominantly young and rocky. The old vines, grown at a 500 meters above sea level, are trained using the traditional cordón trenzado method, meaning "braided...

100% Listán Blanco (aka Palomino Fino) from ungrafted, pergola-trained vines that are around 100-years-old on average. Vinification and aging are done in stainless steel tanks.

100% Gual, which Jesus vinifies as if they were red grapes (in the “ancestral” style). Macerated for three weeks on the skins; the extended maceration time results in a beguilingly aromatic wine. Gual is a light-colored grape, so the wine’s color is not deep orange the way other wines made in this...

100% Listán Negro that gets a full carbonic maceration treatment. An extremely fresh and bright wine meant to drink young and with a chill.

100% sparkling Diego from a single vintage, made using méthode Champenoise and aged at least 30 months sur lie.

100% tank-aged Malvasía Volcanica, a grape that is truly indigenous to the Canary Islands, a crossing of Marmajuelo (an indigenous peach-skinned white grape) and Malvasía Aromatica.

Naturally sweet late-harvest white wine, without the addition of alcohol. Aged in French Allier using a solera system.

This wine is a tribute to Antonio Sanz, the father of the three brothers running the winery today. It comes from a 40 year old vineyards in Ombatillo, Corella, planted with Graciano. The wine ferments spontaneously in 500  liter French, oak barrels. Malolactic and elevage happen for 12 months in 2-...

100% Single Vineyard Garnacha from very old, pre-phylloxera vines. 15 months in second-use 500-liter French oak barrels and 600-liter amphorae

Three different plots from the South of the Island, with the vineyards averaging 80 years-old. It was made partly on the skins and partly by direct press.

A blend of wine from 2016, 2017, 2018 and 2019. The wines were blended in 2022 and then kept in tank until it was bottled in 2024. 3,890 bottles produced.

Monastrell made in eighty-year-old conofors (think dairy tanks but made of American oak). Filtered by gravity and, following tradition, made in a slighty oxidative style which gives the wine its very unique character. Aged for 10-12 months.

100% Godello from 30 year old vines in red clay soils. Grapes are destemmed and left on the skins for 24 hours. Partially aged in barrel (French and new), Flextank egg, amphora and stainless steel tank for 13 months.