Viñátigo

Juan Jesus is a proud native of Tenerife and the fourth generation of growers. During the 25 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 and is responsible for the production: for tracking what’s happening in the vineyards — which they do plot by plot and patch by patch — to ensure that harvest takes place at the right time in terms of maturity. She manages wine-making and –aging, and -bottling. They do this work collaboratively, constantly exchanging ideas and viewpoints. Her Master’s degree is in viticulture and oenology from the Universidad Politécnica de Madrid.

Juan Jesus and Elena work with closely with Sr. Fernando Zamora at Rovira i Virgili university in Tarragona to study, preserve, and vinify imperiled indigenous grape varieties. It has proven to be productive work; thus far they have identified 82 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 Country / Region Region Materials

DB1761-16
Ensamblaje Tinto
2016
6/750 A blend of Baboso, Vijariego Negro and Tintilla vinified seperately and aged an average of 8 months in French oak. Spain Canary Islands

DB0101-17
Gual
2017
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
Spain Canary Islands

DB1760-17
Ensamblaje Blanco
2017
Gual
6/750 The Ensemblaje Blanco comes from the best vines of Juan's ungrafted pre-phylloxera vineyards that are planted in volcanic soils on... Read More
Spain Canary Islands

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

DB0098-17
Ancestrale Blanco
2017
Gual
Made from the Gual grape variety (100%), Juan Jesus treats the white grapes like red grapes (in the "ancestral" style). 3 weeks on the... Read More
Spain Canary Islands

DB7853-16
Organic
Negramoll
2016
Negramoll
100% Negramoll, macerated at low temperature before fermentation; aged 6 months in French oak barrels. This grape is universally described... Read More
Spain Canary Islands
DB0705-17
Organic
Listán Blanco
2017
Listán Blanco
100% Listán Blanco (aka Palomino Fino when planted in Jerez) grown at about 460m above sea level. These vines are pergola-trained and about... Read More
Spain Canary Islands

DB7855-17
Vijariego Blanco
2017
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
Spain Canary Islands

DB0101-16
Gual
2016
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
Spain Canary Islands

DB0099-15
Organic
Ancestrale Tinto
2015
Baboso
50% Tintilla and 50% Baboso. Whole-cluster fermentation (including the stems) in open wooden vats with occasional punch-downs. Black... Read More
Spain Canary Islands

DB7855-16
Vijariego Blanco
2016
Vijariego Blanco
100% Vijariego Blanco, a grape variety unique to the Canary Islands. But what does that mean? What does it taste like? When we tasted at... Read More
Spain Canary Islands
DB0705-16
Organic
Listán Blanco
2016
Listán Blanco
100% Listán Blanco (aka Palomino Fino when planted in Jerez) grown at about 460m above sea level. These vines are pergola-trained and about... Read More
Spain Canary Islands

DB0096-17
Listán Negro
2017
Listán Negro
100% Listán Negro, aged 3 months in used American and French oak.
Spain Canary Islands

DB7853-14
Organic
Negramoll
2014
Negramoll
100% Negramoll, macerated at low temperature before fermentation; aged 6 months in French oak barrels. This grape is universally described... Read More
Spain Canary Islands

DB1760-16
Ensamblaje Blanco
2016
Gual
6/750 The Ensemblaje Blanco comes from the best vines of Juan's ungrafted pre-phylloxera vineyards that are planted in volcanic soils on... Read More
Spain Canary Islands

DB1737-16
Marmajuelo
2016
100% Marmajuelo fermented and aged on the lees in stainless steel. Juan Jesus first discovered this little known variety on the island of... Read More Spain Canary Islands

DB1826-08
Malvasía Clasico (Dulce)
2008
Malvasia
Late-harvested (in October.) No botrytis. 18% natural alcohol. Long fermentation. 3-4 months in barrique.
Spain Canary Islands

DB0098-16
Ancestrale Blanco
2016
Gual
Made from the Gual grape variety (100%), Juan Jesus treats the white grapes like red grapes (in the "ancestral" style). 3 weeks on the... Read More
Spain Canary Islands

DB1761-14
Ensamblaje Tinto
2014
6/750 A blend of Baboso, Vijariego Negro and Tintilla vinified seperately and aged an average of 8 months in French oak. Spain Canary Islands

DB1615-17
Listán Negro Rosado
2017
Listán Negro
25% of Vinatigo's Listán Negro grapes are devoted to making this saignée rosé. Bright pink, dry and refreshing, with red fruit flavors and... Read More
Spain Canary Islands

DB0101-15
Gual
2015
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
Spain Canary Islands