Lanzarote Relocation

There is a healthy variety of types of wine in Lanzarote. Here follows a brief description of the various flavours.

BLANCOS.- Graduación alcohólica: 10.5-14.5 %vol

Malvasia seco joven:
Straw yellow. Fine varietal aroma (dried herbs and ripe fruit), with character. Boca fat, warm, glyceric, with criminality, good varietal character.

Malvasia dulce:
Pale yellow. Aroma Fine, complex, rich in nuances of herbs (fennel and mint), pineapple and white flowers. Boca powerful, warm, sweet, with balanced acidity, long, complex aftertaste and fine, and excellent persistence.

Malvasia semidulce:
Straw yellow with golden hues. Intense varietal aromas in a complex with notes of fresh ripe fruit, honey, herbs. Flavor has a nice step, smooth, fresh with good acidity balancing the sweetness. Very fruity and comprehensive.

Diego seco joven:
Straw yellow, clean and very bright. The nose is fruity aromas of medium intensity, typical of the variety. Flavor is fresh, soft, well balanced with acidity and delicious. The great personality of the grape “Diego” is notable for its large structure and persistence on the palate.

Malvasía seco fermentado en barrica
Preparation: After the stripping is applicable to a Skin maceration for 12 to 15 hours before pressing. The decanted juice cold-insulated tanks. Alcoholic fermentation takes place in Bordeaux casks of new French and American oak. The wine is kept for several months on its lees, performing batonnage to put on suspension. Before bottling is clarified and filtered.
Tasting Notes: Yellow with golden highlights. Clean and bright. With smoky mineral notes over a background of ripe yellow fruit. On the palate has structure and freshness, power and smoothness with persistent fruit flavors and minerals.

Muscat:
This variety is mainly for sweet wines though a warehouse liquor has made the experience of getting a natural sweet wine.

Sweet muscat wine liquor:
Yellow old gold. Potent aroma, honey, good fund raising oxidative (pastry, hazelnut). The mouthfeel is dense, tasty, balanced, notes of complexity (fig pastry). The alcohol content of liqueur wines is between 15 and 22% vol.

Rose .- 11-14% alcohol vol
Tasting notes: raspberry pink of good intensity with salmon and violet reflections. Medium intensity aromas, fresh fruit, with a background of ripe strawberries and roses, memories varietals. Flavor is tasty and happy, well balanced, with a fruity and pleasant end where the notes come out again strawberries and roses.

Red .- 11-14.5% vol alcohol

Tinto tradicional joven:
Cherry red with violet tones. Middle layer, clean and bright. Aromas of red fruits on mineral background. Flavor is mild and light, balanced, simple and clean with a very nice final fresh and good persistence.

Tinto tradicional pasado por barrica:
Red Cherry very intense. Aroma of medium intensity, ripe black fruit (blackberries, plum jam), roasted. Mouth wide, dry but ripe tannins, woodwork melted with wine, mineral nuances (volcanic), recall of iodine, very original.

Tinto maceración carbónica :
It is produced by a system that consists of introducing completely whole bunches of grapes in a special deposit preventing rupture. For several days there is a process, first breath after fermentation and intracellular (inside the grape), which ends up breaking the cell walls that contain flavor precursors and the coloring matter, freeing them, tinting and perfuming the wort that runs in the subsequent pressing of the grape. This will get wines characterized by their powerful aroma and smoothness on the palate.
Tasting notes: Deep purple, live, upper middle layer, shiny, thick and abundant tears. Amazing power aromatic, strawberry, red fruit, milk, clean, powerful. Very soft in the mouth though long and savory, velvety, round.

SPARKLING WINE .- 11% vol alcohol. sparkling cuvée: 10.5-12% vol

The variety of fruit used for this type of wine is the Malvasia.
Tasting notes: intense yellow color, fine bubbles and continuous crown. Intense aroma and clean fresh fruit and white flowers, bakery tones long aging. Boca long, slightly acid, pleasant in its path, fine and elegant.

Experiments by the bodegas

Crioextracción: is the freezing of the grapes before pressing. The ice crystals that form break the cell walls of cells found under the skin releasing flavor precursors they contain, thus giving more aromatic wines. Also in this way develops the process of crushing grapes in cold, which prevents the dissolution of undesirable substances such as tannins color, oxidases, etc.. Whites getting rounder and balanced. It also prevents the growth of bacteria and microorganisms harmful to the wine.

Natural sweet Muscat.
The objective of this exercise was to obtain a wine of 15% residual sugar and higher than 45 g / l. This split of 900 liters of must with 220 g / l of sugar and 12.9 º likely. The grapes are macerated few hours before freezing, the temperature was lowered to 0 ° C with what we got eliminated much of the water. The yields obtained after thawing:

“With a yield of 50% must have probably 21 degrees and 360 g / l sugar.
“With a yield of 7% we must of 12.5 º probable and 212 g / l sugar.
“With a yield of 43% water we must + 2.7 º likely to be discarded.

The juice was obtained from 21 º probable and 360 g / l of sugar was fermented, achieving a 13.8% vol wine and 82 g / l of residual sugar could not continue because the yeast fermentation stopped due to tolerance the alcohol content was high.

Tasting Notes: Golden yellow clear, bright. It has a high aromatic intensity, guava, passion fruit, clean. On the palate, quite oily and guava aftertaste recalling a nose, a round wine.

Our thanks go to DoLanzarote for this information. Much appreciated!

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