Grapes: Listan Negro + Prieto
Region: Gran Canaria, Canary Islands, Italy
Soils: Volcanic sands + clays
Vinification: 30% were de-stemmed by hand then fermented in an open-top barrel with their skins for 30 days. Then the grapes were pressed and transferred to stainless steel tank
Aging: 9 months
Fining or Filtering: None
Sulfur: None added
Notes from the Importer: A native to the Canary Islands, Carmelo Peña Santana worked in Chile, the Douro, and Bierzo before settling back in his native Gran Canaria and starting his personal project "Bien de Altura." His goals are to contribute to the recovery of abandoned vineyards in his area, to respect the terrain and work in an ecological and biodynamic way, and interpret the land, focusing on making the best possible wine that can come from each plot. To this end, everything is worked in a very artisanal way in the cellar: native yeasts, de-stemming by hand, and judicious use of SO2; temperature control is employed for some wines and long macerations with little extraction are preferred. The wines are not clarified or filtered, and all work is done manually, from harvesting, bottling, labeling, etc.
Gran Canaria is the 2nd most populous of the volcanic Canary Islands after Tenerife, hosting Las Palmas - 1 of the 2 capitals of the islands, along with Santa Cruz de Tenerife - and peaked by Pico de las Nieves at 1949m elevation. It’s considered desert climate due to its consistent warm temperatures and minimal precipitation (9 inches/year), and has extreme variations in climate and landscape. Carmelo focuses on the upper area of San Mateo just northeast of the peak, where there are old vineyards at 1200 meters altitude and higher.