100% Diego, a variety endemic to Lanzarote and La Palma that is high-acid and mineral-driven. Fermented in stainless steel and aged three months in tank sur lie.

100% Listán Negro from two training styles - classic cordon and royat espalier. Vinified in stainless steel; one-fifth of the fruit undergoes carbonic maceration. One-third of the wine goes into American oak for two to three months before release. Augustin explains that you find good acidity from...

Listán Prieto (70%), Listán Negro (15%) and Tintilla (15%) grown on Pedro and Antonio’s poorest sites (the “badlands”). Planting these grapes, which are slowest to ripen on the poorest soils is important here; if they were planted in parcels that are too mineral rich and fertile, the plants would...

A blend from different years. A Listán Blanco (and a little Malvasía) from 2019 from Sitio de Los Quemados, a plot she has worked since 2016, that fermented and matured in chestnut barrels and was blended with some Malvasía from 2022 from the same place. 1,013 bottles produced.