Winery: Working in northeastern Tenerife in the Canary Islands, Pablo Matallana is dedicated to the preservation and expression of the land and grape. Currently working with only half a hectare, he is revitalizing and restoring abandoned vineyards, many of which were nearly decimated by the use of chemicals and will take many years of his healing to become productive. He passionately is restoring the islands biodiversity within his vineyards; “native flora as ground cover; citrus trees are interspersed among the vines and the whole vineyard is covered with a lush blanket of clover”. Since 2015 he has been crafting his striking wines out of a tiny garage.
Philosophy: “To produce wines of honesty, freshness, and drinkability, all while respecting his surrounding environment, and maintaining individual characteristics of each vineyard and vintage.”
Winemaking: Grapes are from ungrafted vines 30-50 years in age owned by neighboring farmers, Manolo Barreto and Sindo Melián. Soils are volcanic, sandy basalt at 450-500 meters in elevation. Hand harvested and foot-trodden, whole cluster spontaneous fermentation with wild yeasts in open tubs for 1o days. Malolactic fermentation for 2 months in used French barrels, racked into steel tanks for 9-10 months of ageing on the fine lees. Unfined, unfiltered.
Tasting Notes: Garnet in colour, with aromas of blueberry, sour cherry, black cherry, smoky earth, amber resin and roasted jalapeño. All the cherries [red,black,sour], blueberry, pomegranate, red currant, grilled rosemary are flanked by tangy acidity and firm, silky tannins. Blackberry and smoky earth infuse the plush finish. Velvety, svelte, powerful.
75% Listan Negro, 20% Negramoll, 5% Listan Blanco
Tenerife VdT [Vino da Tavola]
Bottled by Pablo Matallana