The red 2018 Tinto was also produced with grapes from different vineyards in Taganana in the northeast of Tenerife, from ancient field blends that contain numerous grapes—Mulata, Listán Negro, Listán Gacho, Tintilla, Moscatel Negra, Vijariego Negro. It fermented with full clusters and indigenous yeasts in plastic bins with a maceration of 15 days. It matured in oak barrels for nine months. As I see in the white, this feels riper and more fruit-driven than the Suertes del Marqués wines from La Orotava, less mineral/volcanic and less complex. The field blend makes that when one variety has 9% alcohol and another one has 15% and that is a challenge! There is a mix of herbal and ripe notes that can come from that. It's floral and peppery, with very fine tannins and a dry, serious finish. 1,300 bottles. It was bottled in July 2019.
