One hundred per cent Vijariego Blanco from ungrafted grapevines. Vijariego Blanco is the most acidic variety from the Canary Islands. It also adapts itself very well to different environments. The plots where this fruit comes from are in the villages of San Juan de la Rambla, La Guancha and Icod de los Vinos, in the northwest of Tenerife. Fermentation between four and six months in one to three years-old French barrels over its own lees.