G U I R I

THE PROJECT. CANARY ISLANDS

The project arose from the need of some friends who joined forces to demonstrate to each other the enormous potential that Canarian wines have. Starting from Ronda and Sanlúcar de Barrameda, they embarked on two specific areas of the Canary Islands: La Orotava and Igualero, Tenerife and La Gomera respectively. All the grapes from these wines are found at an altitude of no less than 1,200 m, being without a doubt one of the highest wine-growing areas in Spain and probably Europe.

THE KEYS TO OUR PROJECT IN THE CANARY ISLANDS.

The terroir in the Canary Islands is notably influenced by the basaltic soil and the trade winds that make them unique and provide the breeding ground for making good and great wines. In addition to having excellent pre-phylloxera grapes, in this project we have opted for two varieties that we believe are deeply rooted in the Canarian tradition and therefore in its culture. The Forastera Gomera grape, the Listán and the Negramoll.

1. Basaltic soil: The soil in many parts of the Canary Islands is composed primarily of basaltic rock, which is the result of past and present volcanic activity in the region. This soil is rich in minerals and has a high water retention capacity, which benefits the vines by providing nutrients and maintaining an adequate level of humidity. In addition, the basaltic soil lends a characteristic minerality to the wines, which are unmistakable.

2. Trade winds: Trade winds are consistent winds that blow from the northeast to the southwest across the Atlantic Ocean. These cool, moist winds have a significant impact on viticulture in the Canary Islands. They help regulate temperatures, prevent overexposure to heat, and reduce excessive humidity in the vineyards. In addition, trade winds bring cool, salty air to the grapes, which can influence the flavor profile of wines and contribute to their freshness.

3. Respect for the vineyard. We do not use pesticides or fertilizers of any kind. The vineyard is cared for but not touched, we only monitor the vineyard regularly in order to detect any problems that may arise. The harvest is entirely manual, without any mechanization, allowing us to choose the optimal strains that will give this wine its exceptional quality. Always in annual productions of no more than 1,500 kg of grapes.

4.Work in the winery. No sulphites or any other external agent. Our wines come from 100% pressed grapes, minimal pressing and maximum attention to the quality of the must.

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ANCESTRAL, THE METHOD.

The origin and philosophy of the ancestral method of sparkling wine production is based on traditional practices that have their roots in antiquity and have been passed down from generation to generation. This method, also known as the "natural fermentation method" or "pétillant-naturel method (Pét-Nat method)", is characterized by its simplicity and its focus on spontaneity and authenticity.

1.- Respect for nature: Working in harmony with nature and taking advantage of the available natural resources. Indigenous yeast, which is found naturally in the grapes and in the winery, is used instead of commercial yeasts.

2. Spontaneity: Instead of adding sugars and selected yeasts to induce fermentation, the ancestral method allows fermentation to develop naturally. The wine is bottled before fermentation has completely finished, resulting in a wine with natural, lively bubbles.

3. Minimal intervention, no added sulphites: We avoid the addition of chemicals or added sugars. The philosophy of the ancestral method advocates letting the wine express itself, capturing the essence of the grape and the terroir.

4. Individuality and diversity: Each bottle of sparkling wine made using the ancestral method is unique. The conditions of each vintage and natural variability mean that each bottle has its own character and personality.

In short, the ancestral winemaking method is a traditional and ancient approach to producing wines that is characterized by its simplicity and authenticity.