Listan Blanco Palo Blanco

The grapes come from approximately hundred-year-old, ungrafted vines growing on black volcanic basalt and black sand at around 600 metres above sea level in Palo Blanco near Los Realejos. The vines are traditionally trained using the Cordon-Trenzado system. Whole bunches were pressed; the must fermented spontaneously with indigenous yeasts without temperature control in concrete tanks. The wine was matured for around ten to twelve months in used oval foudres of 2.000 to 2.500 litres. It is taut, saline and mineral, with lemon zest, herbs, smoke and fresh acidity; no malolactic fermentation took place. The wine was bottled unfined and unfiltered, with only a small amount of sulphur. ([labuenavida.be](https://www.labuenavida.be/en/envinate/palo-blanco/p7869?utm_source=openai))