Viñátigo

Juan Jesus is a proud native of Tenerife and the fourth generation of growers. During the twenty-five years that he's overseen Bodegas Viñátigo, he has considerably increased its holdings, planting varieties that he and his team recuperated. During these years he has also juggled the classes he teaches as a professor of viticulture and enology at the Ciclo Superior de Vitivinicultura. His wife Elena Batista works alongside him helping with general aspects of production, from tracking what’s happening in the vineyards - ensuring that harvest takes place at the right time in terms of maturity - as well as working in the cellar, where plots are vinified separately. They do this work collaboratively, constantly exchanging ideas and viewpoints. 

Juan Jesus and Elena work closely with Sr. Fernando Zamora at Rovira i Virgili university in Tarragona to study, catalog, preserve, and vinify imperiled indigenous grape varieties. It has proven to be productive work; thus far they have identified eighty-two different varieties, notably including Baboso Negro and Vijariego Negro. They recovered those varieties on the island of El Pinar and have since propagated them on Tenerife. Juan Jesus and Elena's mission to promote these near-extinct varieties explains why many of their bottlings are monovarietal and featured prominently on their labels. Many bottlings are extremely limited in their production and hand-numbered. 

Viticulture at Viñátigo is sustainability-focused. The grapes are hand-harvested and fermented using indigenous yeasts. Grapes go through two triages, first in the fields and then again in the winery. Minimal sulfur is used in the winery and no synthetic materials are used in the winemaking. 

Juan Jesus renovated the winery using architecture that evokes the volcanic terroir of Tenerife. 

www.vinatigo.com

 

Image PRODUCT Description

DB1760-17
Organic
Ensamblaje Blanco
2017
Gual
6/750 A blend of Gual, Marmajuelo, Vijariego Blanco and Malvasía Aromática from the best vines of Juan's ungrafted pre-phylloxera vineyards... Read More

DB0098-17
Organic
Ancestrale Blanco
2017
Gual
100% Gual, which Jesus vinifies as if they were red grapes (in the "ancestral" style). Macerated for three weeks on the skins; the extended... Read More

DB1737-17
Organic
Marmajuelo
2017
Marmajuelo
100% Marmajuelo, fermented and aged on the lees in stainless steel. Jesus first discovered this little known variety on the island of... Read More

DB0101-18
Organic
Gual
2018
Gual
Also known as Bual when used in making Madeira, the Gual is cold-soaked then fermented at a very low temperature. Fermented in stainless... Read More

DB0705-18
Organic
Listán Blanco
2018
Listán Blanco
100% Listán Blanco (aka Palomino Fino when planted in Jerez) grown at about 460 meters above sea level. These vines are pergola-trained and... Read More

DB7855-18
Organic
Vijariego Blanco
2018
Vijariego Blanco
100% Vijariego Blanco, a grape variety unique to the Canary Islands. But what does that mean? What does it taste like? The best description... Read More

DB1615-18
Organic
Listán Negro Rosado
2018
Listán Negro
One-quarter of Vinatigo's Listán Negro grapes are devoted to making this saignée rosé. Bright pink, dry and refreshing, with red fruit... Read More

DB1761-16
Organic
Ensamblaje Tinto
2016
Red blend
6/750 A blend of Baboso, Vijariego Negro and Tintilla vinified seperately and aged an average of eight months in French oak.

DB0099-15
Organic
Ancestrale Tinto
2015
Baboso
A half-and-half blend of Tintilla and Baboso, fermented whole-cluster (including the stems) in open wooden vats with occasional punch-downs... Read More

DB0096-18
Organic
Listán Negro
2018
Listán Negro
100% Listán Negro, aged three months in used American and French oak.

DB7853-17
Organic
Negramoll
2017
Negramoll
100% Negramoll, macerated at low temperature before fermentation; aged six months in French oak barrels. This grape is universally... Read More

DB1826-09
Malvasía Clasico (Dulce)
2009
Malvasia
Late-harvested (in October) with no botrytis. Eighteen percent natural alcohol. After a long fermentation, aged three to four months in... Read More