Diego Blanco 2014

"There is still a fourth dry white, the 2014 Diego, which is the local name of the Vijariego Blanco grape thought to have been introduced in the Canaries from Andalucía. The variety was called Bujariego in La Palma, but the name is not authorized and the accepted versions are Diego and Vijariego Blanco. The vines are located at 800-850 meters' altitude on slopes and pruned in low pergola (not higher than the length of the bunches!), planted on very sandy soils. This is coming from one single plot of vines (the single vineyard wines have a dot on the label and show the exact location—coordinates—of the vineyard). The grapes macerated with the skins for 48 hours, after which they were lightly pressed with a pneumatic press, the juice left to settle for a further 48 hours, and then let to ferment spontaneously without temperature control. It was kept in stainless steel in contact with the lees for seven months. This is always bright, almost fluorescent, and the nose mixes volcanic and pumice aromas with some dry flowers and a hint of lees. With time it develops notes of herbal teal, chamomile, tilleul. The palate shows very good acidity (this is the grape with more acidity after the Albillo Criollo and Malvasía) that provides great length and a tasty finish, helped by the minerality that makes it almost salty. This is a white of strong personality—super. 1,500 bottles were filled in July 2015".