Here the Verdello gets the star treatment, and it isn’t blended with the other grapes. The wine is manually destemmed, and ferments in open top vats. Post- fermentation it is macerated on the skins for 25 days. It rests in demijohns for 8 to 9 months. Despite the hot, dry year (2020 was the earliest recorded harvest in Tenerife), the wine doesn’t lack in acidity, and in the palate you can find delicate volcanic notes, and a herbal character. Only 250 bottles were made.