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Vinatigo – Listan Negro

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Spain
Canary Islands
Wine
Red

The Facts

Origins Spain > Canary Islands > Tenerife
Appellation Tenerife
Varietal Listan Negro
Cepage 100% Listan Negro
Aging 3 months in 3-5 year old 225L French oak
Markets California, Texas

Trade and Media

The Character

Overall Spicy & volcanic
Aromas Dark berries, lush plums and black pepper with an irony volcanic core
Mouthfeel Delightfully juicy
Tasting Notes Delivers a fine aromatic constellation of dark berries, bitter cherry, tree bark, lovely Canary Islands botanicals, dark soil tones and a topnote of smoked meats. On the palate the wine is pure, full-bodied, focused and complex, with a superb core of black fruit, lovely mineral drive and grip, ripe, seamless tannins and a long, tangy and perfectly balanced finish. This is dynamite Listán Negro! It is approachable out of the blocks, but will be even better with a few years in the cellar to allow its suave tannins to fall away a bit more.
Pairings Charcuterie & chatting with friends
Sustainability Vegan, Organic In Practice

The Story

One hundred per cent Listán Negro from ungrafted grapevines of more than 100 years old. Grown between 300 and 700 meters above sea level, in the northwest of Tenerife.

In the News!

ISLAND WINE: A Wine Travel Diary from the Canary Islands Pt. 1 - Read More

About Vinatigo

Brand Story

Juan Jesus is a proud native of Tenerife and the fourth generation of growers in the island. During the twenty-five years that he’s overseen Bodegas Viñátigo, he has considerably increased its holdings, planting varieties that he and his team recuperated. The grapes are hand-harvested and fermented using indigenous yeasts. Grapes go through two triages, first in the fields and then again in the winery. Minimal sulfur is used in the winery and no synthetic materials are used in the winemaking.

Brand Story

Juan Jesus is a proud native of Tenerife and the fourth generation of growers in the island. During the twenty-five years that he’s overseen Bodegas Viñátigo, he has considerably increased its holdings, planting varieties that he and his team recuperated. The grapes are hand-harvested and fermented using indigenous yeasts. Grapes go through two triages, first in the fields and then again in the winery. Minimal sulfur is used in the winery and no synthetic materials are used in the winemaking.

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