Here the Verdello gets the star treatment, and it isn’t blended with the other grapes.  The wine is manually destemmed, and ferments in open top vats.  Post-fermentation it is macerated on the skins for 25 days.  It rests in demijohns for 8 to 9 months.  Despite the hot, dry year (2020 was the earliest recorded harvest in Tenerife), the wine doesn’t lack in acidity, and in the palate you can find delicate volcanic notes, and a herbal character. Only 250 bottles were made.