The Canary Islands, long under the radar in the wine world, harbour unique wine treasures. The vines of Margalagua sink their roots deep into ancient volcanic soils composed of basaltic rock, ash, black sand, and clay. These poor yet highly draining soils yield very low quantities but remarkable aromatic concentration and an intense mineral tension. Harvesting is done manually, in small crates, from vines that are over 100 years old, non grafted, and planted in a complex mix of native grape varieties. Whole clusters ferment spontaneously in open vats with native yeasts. The wine is then aged for around eleven months in neutral oak casks, without stirring or fining, to preserve its pure character.
In the glass, the wine reveals a clear ruby-red hue. On the nose, it is subtle yet wild, offering aromas of fresh red berries such as redcurrant and cherry, dried flowers, damp earth, smoke, white pepper, and hints of briny nuances. The palate opens delicately, revealing a taut, lively texture. The tannins are fine, and the body fluid yet deeply vibrant, driven by a razor-sharp minerality.