New Arrivals

Mineral & Vibrant

Juan Jesús, who is a 4th generation winemaker, founded Viñátigo in 1990 and has worked tirelessly since then identifying, recuperating the native grapes of the Canary Islands.

Maipe is a vineyard located in Taganana: a tiny village located in the Anaga Massif, in the North-east of Tenerife. The vines were planted ungrafted more than 120 years ago. In the early 1900's, the landslide of one of the mountains of the Monte de Las Vueltas buried the vineyard. Over the last 100 years, the vines have unburied themselves, creating a unique viticultural landscape; a sign of an heroic viticulture.

Anaga's Massif was one of the first geological buildings that emerged from the ocean 11 million years ago when the island of Tenerife started to form. The volcanic soils in this area are more eroded than the soils in the central part of the island, and have a bigger amount of silt and clay in their composition. The abundance of rocks gives good drainage and the deepening of the roots in the ground.

The climate is influenced by the Trade Winds that blow from the North of the Atlantic, which lead to fresh wines with tension and a balanced natural acidity.

Maipe 2021 was fermented with native yeasts in concrete, and was aged for five months in French oak barrels. The concept was to respect the traditional ancient method of the area using modern winemaking elements such as concrete tanks. Historically, the wines from Taganana have always had a golden hue due to the oxidation that happens when a wine is made in a porous environment, like concrete and wood.

Both on the nose and the palate, the wine shows a special complexity. On the nose, it is reminiscent of a warm and dry summer vintage, with aromas of orange peel, thyme, fennel, honeysuckle and sous-bois. On the palate it is dense and ample, due to the ageing over its lees, with no stirring. Maipe has tension, structure and balance on the palate thanks to its natural acidity. 

Soft & Peppery

Stéphane Aviron can be considered a pioneer is his approach to winemaking in Beaujolais, however he would just tell you that he’s simply returning to the traditional practices that have always made fantastic Gamay wines. Sustainable viticulture, extremely old vines and classic Burgundian techniques.

The Stéphane Aviron Chénas is produced very vines that average over 100 years old, ranging in plantation from 1900 to 1923. Stéphane Aviron has been producing wines from this incredible 13.6-acre parcel since 1993. The soil is light and made up mostly of sand and small pebbles over a layer of clay and quartz. The old vines and poor soils combine for incredibly low yields and highly concentrated grapes.

Stéphane Aviron strives for a style that is elegant and fine in the Chénas without too much concentration. The wine is very drinkable. With his subtle approach to winemaking, the terroir is able to express itself very clearly and precisely. Dark black cherry colour with purple. Deep, ripe aromas of black cherry with a hint of black pepper. Very good weight; fleshy and round, very soft and harmonious. Delicious now or could be aged for several years.

Spicy & Volcanic

Juan Jesús, who is a 4th generation winemaker, founded Viñátigo in 1990 and has worked tirelessly since then identifying, recuperating the native grapes of the Canary Islands.

Listán Negro is a grape that Viñátigo cultivates in the mid-lands, in the north-west of Tenerife. This grape is a native grape variety of the Canary Islands, as it originated from a natural crossing between the grapes Listán Blanco and Negramoll, both brought by Portuguese and Andalusian settlers between the 15th and 18th centuries.The grapes are hand-harvested by mid- September and the wine ages in old barrels for three months. It’s a delightful and juicy red, with aromas of black pepper, dark fruits, and a strong mineral, volcanic character.

It's the perfect 'chatting' wine: gather with friends and uncork this juicy beauty. A good conversation with friends and a charcuterie board is the best pairing. It matches very well with traditional cuisine from the Canaries: fried rabbit marinated in spicy 'mojo rojo' sauce; or beef stew with boiled potatoes.

Crisp & Salty

Juan Jesús, who is a 4th generation winemaker, founded Viñátigo in 1990 and has worked tirelessly since then identifying, recuperating the native grapes of the Canary Islands. The grape Listán Blanco de Canarias was brought to the Canary Islands in the 18th century by the Andalusian conquers. Viñátigo cultivates it in the high-lands that sit at 500 meters of altitude.

The vines are trained in ‘parrales’, a training method inherited by the Portuguese community that settled on the northern part of the island back in the 15th century. These vertical structures adapt to the hills and ravines created by the last eruptions of Teide volcano towards the north of the island. This wine is very fresh and has a vibrant acidity. On the nose, it has fragrant aromas of fennel, dried fruits and fig tree leaves; as well as a distinct mineral quality that is a result of the volcanic soils.

This crisp white calls for grilled fish, potatoes and 'mojo verde', a typical sauce from the Islands made of garlic, cilantro and olive oil.

Delicate & Mineral

Juan Jesús, who is a 4th generation winemaker, founded Viñátigo in 1990 and has worked tirelessly since then identifying, recuperating the native grapes of the Canary Islands.

The Elaboraciones Ancestrales collection aims to bring back ancient winemaking techniques. For this red wine, two different grape varieties–Baboso Negro and Tintilla–from two different volcanic terroirs of the Northwest of Tenerife come together in a delicate yet full-bodied wine. Each variety is fermented separately with whole-cluster  (including the stems) in a big open wooden vat, with occasional punch-downs. Once fermentations are completed, the two grapes are pressed individually, and then blended and aged in the same wooden vat.

This is a big and quite remarkable wine has aromas of black cherries and plums, tobacco, rosewood, toffee, cedar and touches of salty caramel and woodsmoke. On the palate has a subtle power, concentration and longevity. This red ends up with a long lasting length and a mineral and salty tang.

Enjoy this special wine paired with coq au vin, or boeuf bourguignon. Would also go very well with steak and frites.

Tropical & Mineral

Juan Jesús, who is a 4th generation winemaker, founded Viñátigo in 1990 and has worked tirelessly since then identifying, recuperating the native grapes of the Canary Islands.

This is a blend of native white varieties from the Canary Islands. Depending on the conditions vintage the proportions and grapes blended in this wine will vary. The grapes are harvested and vinified separetely. Some of them, such as Marmajuelo or Gual, grow near the Ocean and are normally harvested in early August. Vijariego Blanco is cultivated at much higher altitude, and it is not picked until late October. Once all varieties are fermented and aged independently, the Ensamblaje is blended.

This white blend is extremely aromatic, when aromas of honey and tropical fruits, such as apricot. On the palate it has a vibrant acidity and an incredible volcanic minerality. The taste adds dramatic lime, honeysuckle, banana and guava. 

Perfect when paired with fresh fish dishes such as ceviche or seafood.