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$32
Victoria Torres makes this Canary Island clarete on La Palma, co fermenting Negramoll, Listan Blanca and old field varieties grown on volcanic soils. Eleven months in French oak gives a pale, savoury, mineral rose of red fruit, herbs and salt.
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Description
Victoria Torres works the Matias i Torres estate under D.O. La Palma in the Canary Islands, farming the island's old volcanic vineyards naturally. This Clarete is a Claret style coupage of Negramoll, Listan Blanca and other red and white varieties, co fermented together in the old island manner. The fruit comes from two plots on dark volcanic soils at 370 to 500 metres above the Atlantic, where ungrafted vines grow in ash and lava. Volcanic soils and constant ocean influence give the wine its marked minerality, salinity and freshness, while the cool maritime climate holds acidity. The bunches are macerated for a few days with a little stalk, giving gentle structure and grip, then the wine is aged for eleven months in French oak, where slow oxygen exchange builds savoury complexity. The colour is a pale, evolved pink. The nose shows red berries and cherry over dried herbs, earth and a smoky, volcanic edge. The palate is dry and saline, with bright acidity, a savoury, mineral core and a long, salty finish. Serve at 11 to 12 degrees.
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