La Santa de Úrsula

Centenarian field blend from volcanic Tenerife, where 48% Negramoll and 50% Listán Negro (plus 2% Listán Blanco) grow on three north-facing parcels between 350-650m elevation. Classic volcanic terroir: sand and clay sitting on red basalt bedrock. The farming's properly old-school - just sulfur, bentonite, and silica treatments.

The winemaking shows thoughtful complexity: lowest parcel split 50/50 between carbonic maceration and destemmed fermentation (both in open-top fermenters, 14 days). The higher parcels went 75% whole-cluster into concrete tanks for 18-day fermentation without temperature control. After blending, eight months on lees in neutral 228L French oak let malo complete naturally. Bottled unfined, unfiltered, minimal SO2.

2021 brought proper winter rain and a bone-dry summer with heat spikes. Lower vineyards picked early; the high sites balanced out beautifully, harvesting mid-September - ten days later than 2020. 9,700 normal and 100 magnum bottles capturing traditional Canarian winemaking at its most thoughtful.