Migan Tinto

The vines come from more than hundred-year-old, ungrafted vines in two vineyard plots in the Orotava Valley, on volcanic soils with red Tosca and basalt, partly at around 350 and 600 metres altitude. Around 50 percent whole bunches are spontaneously fermented in large concrete tanks, with maceration lasting approximately 20 to 30 days. The wine then matures for around eleven months in used French 228- and 600-litre barrels. According to the barrel sample, the 2024 vintage shows a concentrated, precise character, riper tannins and the spicy, mineral imprint of volcanic soils; around 6.000 bottles were planned.