Táganan Blanco is made from many different white grape varieties (some of them unidentified) and comes from very old parcels planted in between 75-300 meters elevation which are farmed by 15 different families and Envínate. The viticulture is very old-fashioned: the vines grow untrained, the soil is worked by hand, and no chemicals are used. The northern coast of Tenerife experiences a fairly temperate climate, enabling grapes to ripen at moderate alcohol levels while retaining bright acidity. The main challenges to viticulture are winds from the Atlantic and Africa and fluctuations in humidity.
The grapes are hand-harvested from late August to mid-September, fermented with wild yeasts by parcel (20% with 8 days skin contact) in open vats, and raised in used 228 & 600L barrels for 8 months. At bottling a touch of SO2 is added, but there is no fining or filtration. This is an intense vino blanco with a very unique personality, offering flavors of nuts, pear skins, smoke, and sea salt - pair it with a wide variety of tapas, especially head-on prawns with olive oil and sea salt or Jamón Iberico.
Grower Familias Sosa, De la Rosa & Envínate
Region Canary Islands
Locality Taganana, Tenerife
Varieties Albillo Criollo, Marmajuelo, Gual, Malvasia, etc.
Soil Volcanic sand with basalt
Elevation 50-400 meters
Vine Age 60-300 years
Farming Practicing organic
Production 833 cases (6pk)