Viñátigo Ancestrales blanco 2022Viñátigo - 75 cl.

With his Viñátigo project, Jesús Méndez wants to revive the old ungrafted and disappearing grapes of the Canary islands. All cuvées are produced in very small quantities, and not every year, as the choice of varietal may change with the vintage. This Listan Blanco comes from 100+ year-old vines planted on young volcanic, well-drained soils, rich in minerals, in the North-Western part of Tenerife.

Benje is the name of a nearby crater which the Listan Bianco comes from.

With this project, Jesús Méndez wants to revive the old disappearing Canarian grapes. All his wines are produced in very limited quantities.

Marmajuelo is one of Tenerife's most unsung varietals. This cuvée - a 100% Marmajuelo- is one of the fruitiest wines of this island. The grapes come from Finca Los Parrales, in Garachico, at 160 m above sea-level, and Finca Mazapé, on a 160m-cliff overlooking the Ocean, in San Juan de la Rambla. These two parcels lay in the North-West of Tenerife, on young, mineral-rich volcanic soils with a good drainage.

The least extreme of the Bimbaches. "A hornless wine" says Rayco (Chivo means young goat), unlike the other cuvées which show the big horns of an old he-goat.

Jesús Méndez revives the old ungrafted vines of the volcanic terroirs of the Canary islands, often long forgotten. This cuvée blends 4 white varietals and its production is only 800 bottles.

Pure Rofe Blanco is a blend of various terroirs all around Lanzarote. The common factor being the soils of black volcanic sand called 'rofe', locally.

Pure Rofe Blanco is a blend of various terroirs all around Lanzarote. The common factor being the soils of black volcanic sand called 'rofe', locally.

Bimbache is the name of the first inhabitants of El Hierro. This original white has a both Atlantic and exotic character. Fully organic, non-interventionist white, with a minimal dose of added sulphur at bottling.

The freakiest of all the Rofe cuvées. A field blend with red and white grapes. Hence its colour, habitually like a clarete, but a little lighter this year, so it qualifies for a white. A wild wine!

The freakiest of all the Rofe cuvées. A field blend with red and white grapes. Hence its colour, habitually like a clarete, but a little lighter this year, so it qualifies for a white. A wild wine!

The freakiest of all the Rofe cuvées. A field blend with red and white grapes. Hence its colour, habitually like a clarete, but a little lighter this year, so it qualifies for a white. A wild wine!

Something else! May be because it is a 100% Malvasia Volcanica, but also because the vines grow in sandy soils very near to the ocean, in the area of Tilama (hence its name). The saltiest of all the Puro Tofe cuvées.

Masdache is a village in La Geria region, on the Island of Lanzarote. This cuvée is a field-blend from 100-year-old vines. One of the "wildest" wines made by Puro Rofe.

Juan Bello is Puro Rofe 'first growth". This parcel lies on a volcano, in Masdache. The vineyard is impressive - the 100-year-old vines survive in small craters or hoyos.

Grand Cruz del Calvario is Bimbache's most extreme vineyard, on the North Coast of El Hierro, where the Atlantic influence is the most obvious. The wines coming from this windy and humid area is naturally low in alcohol but has a high acidity. What a structure!

Grand Cruz del Calvario is Bimbache's most extreme vineyard, on the North Coast of El Hierro, where the Atlantic influence is the most obvious. The wines coming from this windy and humid area is naturally low in alcohol but has a high acidity. What a structure!

John Stone is the translation of the name of the parcel where this wine comes from: Piedra Juan. This is the highest and the most impressively located parcel of the estate, on the North coast of El Hierro, in La Frontera. The wine is impressive too - this is pure minerality and saltiness. In short, a wine for confirmed wine lovers.

Behind the Envinate project, one of the most prominent of Spain's new generation, are Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. The four met in 2005 while studying oenology at the University of Alicante and formed a team.