CANARY
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Break-resistant packaging
This aged sweet wine is our interpretation and heir to the famous 17th-century Canari, which were exported to England. After an oxidative aging process of up to 65 years, we carried out a blend of the best vintages, resulting in a unique wine. Production limited to 823 bottles.
Made from the Malvasía Volcánica grape variety, this sweet white wine arises from the combination of three batches from the 1956, 1970, and 1997 vintages. The clusters are spread out on mats for several days in a traditional process that is nearly obsolete, known as “asoleo” (sun-drying), which allows for increased sugar concentration through partial dehydration of the grape.
After the sun-drying process, the grapes were pressed, obtaining only a 30% yield. Alcoholic fermentation began with selected indigenous yeasts and was halted by the addition of grape spirit, upon reaching a residual sugar content of approximately 70 g/L. Subsequently, each of the vintages underwent long oxidative aging in 500-liter oak barrels, contributing complexity and depth to this exceptional wine.
VARIETY
Malvasía Volcánica
COLOUR
Amber, typical of barrel aging, clean and bright
NOSE
Complex and powerful, with notes of ripe fruit, dried apricots, candied fruit, nuts, and iodine from oxidative aging. Light hints of mushrooms and truffles
PALATE
Fresh, silky, with a pleasant mid palate, with an acidity that makes it balanced and voluminous, with a very long finish
Tasting notes
Amber-colored, clean, and bright, this Canari seduces with a complex and powerful aroma of ripe fruit, dried apricots, candied fruit, nuts, and subtle iodine notes, mushrooms, and truffles. On the palate, it is fresh, silky, and full-bodied, with a balanced acidity that invites you to continue enjoying it
Elaboration:
This sweet aged wine is our interpretation and heir to the famous 17th-century Canari wines exported to England. To produce it, we blended three batches from the 1956, 1970, and 1997 vintages. These were made by sun-drying the Malvasía Volcánica bunches (the bunches were placed on mats for several days) to increase their sugar content through partial dehydration of the grapes. After sun-drying, the grapes were pressed, obtaining 30% of their yield. Alcoholic fermentation began with our own selected yeasts. Fermentation of these wines was halted by the addition of wine alcohol when their residual sugars reached around 70 g/L. The different vintages were then subjected to long oxidative aging in 500-liter oak barrels.
Technical data:
% Vol. 17th | Sugar 70 g/L | Total Acidity 6.56g/L | pH 3.36 | SO2 Total 50 mg/L
Prizes:
2025
2024
2023
Lanzarote, 1775
VOLCANO HERITAGE
Fire, wind and rock create extreme conditions from which wines with a marked character and personality are born, with which we discover the soul of a land and climate unique in the world.