Made with our Listán Negro variety sourced from vineyards of our Tenerife growers. After destemming the grapes, we macerate the must with their skins for 4-6 hours to extract some color. Following maceration, we perform a gravity bleeding and transfer the must to a stainless steel tank for static clarification for 48 hours. After clarification, fermentation takes place at an approximate temperature of 16 degrees Celsius for several days, until a residual sugar content of approximately 20 to 25 g/liter remains. At this point, we naturally halt the fermentation using cold temperatures. After cold stabilization, the wine is bottled.