Maximum Production – 10.000 bottles

After more than 20 years working in vineyards and wineries across the Canary Islands and beyond, Gabi and Loreto decided it was time to start something of their own. 

In 2017, they produced their first 1,400 bottles of wine under the name Vinos en Tandem, made using traditional techniques that highlight and protect the native grape varieties of northern Tenerife. 

Since then, production has grown to around 10,000 bottles a year. But the focus remains the same: small-scale, hands-on winemaking with minimal intervention. 

They work and live at Finca Morales in Los Baldíos (La Laguna), where the winery is also their home. It's a shared space with their family, garden, and free-range animals, a lifestyle that reflects their practical and natural approach to wine. 

Gabi brings decades of winemaking and consulting experience from various islands, while Loreto contributes her background in enology, influenced by her roots in La Rioja, along with her experiences in Napa Valley and New Zealand. 

Production – 800 bottles

Behind Ruku Ruku, there is a couple from the island of Tenerife, Jessica Martín and Tomás Mesa, who are brought together by a shared passion for wine, food, and the preservation of local traditions. Jessica is a viticulturist and the driving force behind the restaurant Guachinche Ramón, while Tomás is a winemaker and consultant who collaborates with wine projects throughout the Canary Islands. 

They met in 2021 and soon began working together to vinify an old vineyard in northern Tenerife. That same year, they produced just 800 bottles of Ruku Ruku, a limited-edition wine made with care, capturing the essence of traditional grape varieties and the region’s unique Cordón Trenzado vine-training method. 

Their project is rooted in the connection between Tenerife’s gastronomy and viticulture. In addition to tending their vineyards, they maintain a small plot of land where they grow produce served at Guachinche Ramón, their family-run restaurant. With a focus on sustainability, zero-kilometer sourcing, and collaboration with local farmers, schools, associations, and visitors, they promote a farm-to-table philosophy while preserving the island's agricultural heritage. 

Production –

Bodega LoHer is a boutique winerylocatedin La Victoria de Acentejo, within the DO Tacoronte-Acentejo. Established in 2013, it was founded by Lorenzo Hernández and is now led by his daughter, Fátima Hernández. The winery spans 14 hectares and focuses on minimal intervention winemaking to produce wines that reflect the unique volcanic terroir of the region.

Production –

The story of Bodegas Arautava began with Grandfather Don Casiano, who made his own wine in the early 1900s on the steep hills of Aguamansa, overlooking Mount Teide and the Atlantic Ocean.  

In 1975, Don Américo García Núñez continued this family legacy by purchasing an old vineyard in the highest part of the La Orotava Valley, which led to the establishment of Finca La Habanera.  

Now in its third generation, the family led by Quique García has spent decades reviving the traditional cordón trenzado vine training method, which is rooted in Portuguese heritage. These vineyards, grown in volcanic soil and cooled by Atlantic trade winds, are at the heart of Bodegas Arautava.  

Today, the family cultivates these heroic vines with care, particularly the Albillo Criollo, which thrives at 700 meters above sea level. The wines produced here are rich in character, history, and fragrance, with a winemaking process that follows a minimal intervention approach. This approach allows the true essence of Listán Negro, Listán Blanco, Albillo Criollo, and the historic Malvasía Aromática to shine through. 

Production – 25,000 litres 

A project that began in 2014, formally launched in 2017, which has since flourished! The bodega is focused on the recovery and maintenance of old plots with great varietal and clonal heterogeneity and by the variety of its soils and landscapes. Juan Daniel & Marta are now managing 10 hectares across the Island, including the northern region of Ye- Lajares. The vineyards are manually cared for in an organic and natural way. 2023 will see a production of 25,000 litres a significant step up from previous years. 

Keeping wines natural is at the heart of the project. Caring for the fruit, fermentation at controlled temperatures and low doses of SO2. Given this they work with high demands on cleaning and inerting of tanks at each step of the process.  

Juan Daniel, from Lanzarote is an agricultural engineer with a masters in enology. Marta originally from La Rioja, has a degree in biology and enology. Both hold various consulting roles on and off the island, from winemaking to the manufacturing of winemaking equipment.