Discover some of the most exciting wines in the world with our handpicked selection of four natural & low intervention wines. These wines encapsulate the very essence of artisan winemaking, with low production from proprietary vineyards where the highly skilled owner/winemakers are managing the whole process from vineyard to bottle.
Akaet Paraje - 2021
A wine that is expressive of the island of Lanzarote and its presence near to the sea. A cold maceration is undertaken for 24 hours before destemming and crushing. After a gentle press the must is racked overnight and then a temperature-controlled natural yeast fermentation is carried out. Aging consists of 11 months in concrete, oak, and chestnut barrels where malolactic fermentation also takes place. Production limited to 2,800 bottles.
The vineyards are located in Masdache, Timbaiba, Las Quemadas, La Costa, Montaña Blanca, Gaida & Bilbao, ranging from 50m to 600m above sea level. The vines themselves are aged from 25 to more than 120 years old.
The 2021 vintage was hand harvest and vinified between 20th July and 27th August. The wine was bottled early 2022 and went on sale in the late summer of '22.
Cohombrillo Ajul - 2023
100% hand harvested organic Malvasia Volcanica from a single parcel on the northern face of Montaña Tisalya. Gentle vertical pressing, spontaneous fermentation and aging for 12 months on the lees. Without filtration or clarifying, and with very little added sulphur. The front "label" is handwritten by Eamonn’s wife Laura with each bottle being individually numbered: just 663 bottles were produced in 2022.
David Fernandez Maho - 2023
Maho Blanco is produced by one of Lanzarote's youngest winemakers, David Fernandez. It's a blend of Malvasía Volcánica, Listán Blanco, and Diego, harvested manually at the end of July 23, from ungrafted centennial vines, situated in different plots. Whole bunches are pressed in a vertical basket press. Fermentation is carried out at 25-28°C with only indigenous yeasts in stainless steel tanks. Some wines complete alcoholic fermentation in 300-litre French old oak barrels. Once alcoholic fermentation is complete, they undergo malolactic fermentation. Then they are left to age on the lees for six months without stirring, some in barrels, some in stainless steel tanks. After these six months, the wines are blended and then gently filtered before bottling, with a low dose of sulphur.
Erupción Luz de Obsidiana - 2022
Luz de Obsidiana, is one of Amor Lopez´s signature wines produced from 100% hand harvested Listan Negro grapes, from centennial vines planted mainly in sandy soil laden with volcanic ash in Tao; a relatively cool and humid town, which catches 100% of the northerly marine trade winds. The manual harvest is carried out in 15 Kg baskets. A carbonic maceration is then undertaken using proprietary yeasts ahead of 11 months lees again in stainless steels vats. We recommend decanting before serving.
