La Gomera

Styles

Terroir

• Volcanic in origin with no eruptions since the Pliocene; water erosion created a central plateau (~1,000 m) and deep radial ravines.
• Three climatic zones: northern (trade winds, <900 m), humid central (>900 m), and dry leeward (<900 m, high evapotranspiration).
• Soils unique in the Canary Islands: no volcanic input for 2 million years; andosols and brown soils (>400 m), semi-arid vertisols (<400 m).
• Average rainfall 370 mm/year; horizontal precipitation from trade winds can exceed 400 mm along tree-covered topographic ridges.
• Soils display an acidic reaction and salt depletion through aqueous and marine geochemical weathering, linked to the high acidity of the wines.

• The vine arrives in the 15th century; in the 17th century, following the collapse of the sugar cane industry, it assumes a predominant role in the economy.
• The historical absence of phylloxera and island isolation have preserved an intact varietal heritage dating to the 16th century, with vineyards planted on terraced hillsides.

• All wines display an orange chromatic range, more or less pronounced depending on whether they are white, rosé, or red.
• The variety Forastera Blanca contributes high acidity, perfectly balanced with the remaining components, as a defining characteristic of the island's wines.

• The high acidity of the wines from La Gomera results from acidic edaphological weathering combined with the island's climatic conditions.

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

Sources

• eAmbrosia register (EU) — File number PDO-ES-A0111
• Official trade body site — D.O. La Gomera