The 2023 Jable de Tao Blanco was produced with a blend of Malvasía Volcánica, Listán Blanco, Diego and Listán Negro from different zones and soils showcasing Lanzarote. The full clusters were pressed at low pressure, and the juice was let to settle for 24 hours. It fermented with indigenous yeasts in different containers, depending on the variety, and also aged in different materials—concrete eggs, ceramic, foudre from Austria and France, 500-liter barrels and stainless steel—for a period of 10 months. It has 12% alcohol and a pH of 2.91 and is pale and bright, with a creamy touch and clean and focused aromas, subtle and elegant. This comes from a less warm year with higher yields, and there's more acidity in the wines (there was a lot of malic acid and only some 30% of the volume went through malolactic). It finishes with a salty twist, expressive and mineral. 16,500 bottles were filled in My 2024.
- Luis Gutiérrez (10/2024)
