Our Portfolio

Borja Perez ViticultorArtífice Tinto
Listán Negro from Canary Islands, Spain
Each parcel is vinified separately in steel and concrete and then aged together in a large French oak foudre and one very old French barrique. The photograph on the label is of Borja’s great-grandfather’s hands. 100% Listán Negro. Lightly clarified but not filtered before bottling.
Organic
DB1895-17
BermejosEspumoso Rosado Brut Nature
Listán Negro from Canary Islands, Spain
The base wine is 100% Listan Negro from a single vintage. The grapes are very gently pressed in a pneumatic press, resulting in a very pale salmon-hued wine. Aged 15 months sur lie and made using Méthode Champenoise. The prise de mousse is made from fresh Malvasia must rather than sugar. Zero...
Sustainable
DB0858-17
MonjeHollera Carbonica
Listán Negro from Canary Islands, Spain
Hollera is the name of the vineyard from which the fruit for this wine comes; 40-60 year old Listán Negro vines, fermented with semi-carbonic maceration.

DB0625-18
Borja Perez ViticultorIgnios Listán Negro
Listán Negro from Canary Islands, Spain
Made in stainless with 30% whole-clusters with a soft maceration of 20 days. It then ages in 600 liter used barrels for over one year. Unfiltered. There’s good tension here, and the typical minerality and acidity, however a charming, subtle sweetness marks the finish of this wine in the palate.
Organic
DB1634-17
BermejosListán Negro
Listán Negro from Canary Islands, Spain
100% Listán Negro aged 5 months in French oak from the Allier forest. The more structured and concentrated sibling of the more fruit-forward, easy-going Maceracion Carbonica Listán Negro cuvée.
Sustainable
DB1712-17
ViñátigoListán Negro
Listán Negro from Canary Islands, Spain
100% Listán Negro, aged three months in used American and French oak.
Organic
DB0096-18
BermejosListán Negro Maceracion Carbonica
Listán Negro from Canary Islands, Spain
Listán Negro is also known as Listán Prieto or Palomino Negro, and is very close related to País, grown in Chile, and Mission, grown in Arizona. Listán Negro is hardly grown at all on the European mainland- it was wiped out by the phylloxera epidemic- but it is widely planted on the Canary Islands...
Sustainable
DB1710-18
ViñátigoListán Negro Rosado
Listán Negro from Canary Islands, Spain
One-quarter of Vinatigo's Listán Negro grapes are devoted to making this saignée rosé. Bright pink, dry and refreshing, with red fruit flavors and a hint of amaro on the finish, underpinned by signature Canary volcanic minerality. 
Organic
DB1615-18
BermejosListán Negro Rosado
Listán Negro from Canary Islands, Spain
Dry, high in acid and extremely refreshing, this pale pink rosado calls to mind a nervy Txakolina, charged with a uniquely Canary minerality. Direct-press.  
Sustainable
DB1708-18
MonjeListán Negro Tradicional
Listán Negro from Canary Islands, Spain
85% Listan Negro, 10% Negramoll, 5% Listan Blanco, co-fermented in stainless steel and raised for 4 months in old 1000L American oak. Bottled unfiltered.  Like the addition of a small percentage of Viognier to the Syrah-based wines of Côte-Rôtie, the addition of Listán Blanco is a long-standing...

DB0136-16
Fronton de OroRosado
Listán Negro from Canary Islands, Spain
Summer in a bottle. 100% estate-owned Listan Negro macerated for 24 hours before pressing. Fermented and aged in large stainless steel tanks. Pale pink, easy drinking. 
Sustainable
DB1746-18
TajinasteRosado
Listán Negro from Canary Islands, Spain
Saignée of 100% Listán Negro. 
92 JGSustainable
DB1858-16
Fronton de OroTinto
Listán Negro from Canary Islands, Spain
Made from estate-grown Listán Negro grapes, aged 3 months in mostly used American oak barrels. (About one of 8 barrels is new.)  The grapes are de-stemmed and cold-soaked for 24 hours before pressing. Vinification in stainless steel tanks, after which the wines are moved to used american oak...
Sustainable
DB0121-17
TajinasteTinto Tradicional
Listán Negro from Canary Islands, Spain
100% Listán Negro that comes from two training styles - classic cordon and royat espalier.  It is 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...

DB7513-17