Discover the volcanic character of the Canary Islands with this exclusive red wine collection from Lanzarote and Tenerife. Shaped by Atlantic winds, lava soils, and centuries-old winemaking traditions, these wines express a style found nowhere else in the world.
This selection includes 6 red wines, showcasing native grape varieties and unique terroirs from two of the archipelago’s most iconic wine regions. Expect vibrant minerality, fresh acidity, and elegant structure.
Perfect for adventurous wine lovers, gifting, or exploring Spain’s most distinctive volcanic wines, The Canary Islands Red Wine Collection offers an authentic journey through island viticulture, glass by glass.
What's inside:
El Grifo Ariana 2023
A refined blend of Listán Negro (70%) and Syrah (30%), combining Lanzarote’s Atlantic freshness with subtle French oak aging to deliver a beautifully balanced red with layered fruit and gentle spice.
Bodega Olivina Respiro Tinto 2024
Respiro is a fresh and elegant red made from 100% Listán Negro from the North of Lanzarote, expressing pure varietal character with a vibrant, medium-bodied profile and bright fruit notes
Bermejo Tinto Barrica 2023
A distinctive Lanzarote red made from native Listán Negro, traditionally macerated and aged for 4 months in French oak, offering an authentic expression of the island’s volcanic character.
Bodega LoHer Cosechera Ensamblaje I 2020
A limited-edition Tenerife red from 60–90-year-old vines, blending Listán Negro, Negramoll, and Listán Blanco, co-fermented and aged 9 months in French oak, resulting in a complex, elegant wine with depth, character, and a strong sense of place.
Bodega Arautava La Quinta Roja 2023
A limited-edition Listán Negro from Tenerife’s Orotava Valley, grown on volcanic soils and trained in the ancient cordón trenzado system, naturally fermented with wild yeasts and bottle-refined to preserve pure fruit, freshness, and Atlantic character.
Tierra Fundida Fray Diego 2020
A 300-bottle limited Negramoll from Tacoronte, made with whole-cluster, foot-trodden fermentation, aged in clay amphora and oak, then bottle-aged for 3 years, delivering depth, elegance, and a truly singular character
