Islas Canarias

Styles

Principal grape varieties

Terroir

• Volcanic island soils contribute mineral components that translate into mineral-volcanic flavors in the wines.
• Great thermal regularity with no frosts and little seasonal variation; northerly trade winds generate contrasting microclimates within as little as 100 meters.
• Dry-farmed vineyards on steep high-altitude slopes, with very wide vine spacing and vines over 80 years old.
• The combination of topography, volcanic soil, and trade winds creates microclimates that directly influence the ripening of the varieties.
• A long growing season and slow grape ripening, a direct consequence of the thermal regularity and high sunshine levels of the area.

• Vineyards over 80 years old, dry-farmed on steep slopes, favor quality; slow ripening driven by thermal regularity and frost-free conditions.
• Fortified wines produced with wine spirit by tradition, as certain varieties do not reach the optimal ripeness required for naturally sweet wines.

• Whites: aromatic intensity with white and tropical fruits, floral and balsamic notes; fresh and persistent.
• Reds with notes of blackberries, black pepper, and minerals; rosés evoking strawberries and raspberries with a fresh acidity.

• The volcanic soils of the Canary Islands contribute mineral components to the varieties, imparting characteristic mineral-volcanic flavors to the wines.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.

Sources

• National pliego de condiciones (PDF)
• eAmbrosia register (EU) — File number PDO-ES-A1511
• Official trade body site — DOP Islas Canarias