This cuvee is made from many different white grape varieties native to the Canary Islands, some of them unidentified, but include Listan Blanco, Albillo Criollo, Marmajuelo, Gual, and Malvasia. The parcels are very old and planted in between 75-300 meters elevation right on the Atlantic Ocean and are farmed by 15 different families and Envínate. The viticulture in the Taganan area of Tenerife is very old-fashioned: the vines grow untrained, the soil is worked by hand, and no chemicals are used. The wine is fermented with wild yeasts by parcel, with some parcels getting a bit of skin contact, and then raised on the lees in steel vats and barrels for around 8 months. This is an intense vino blanco with lots of personality and notes of nuts, smoke, and sea salt - to pair with a wide variety of tapas, especially head on prawns with olive oil and sea salt or Jamón Iberico.