Maipé de Taganana, Bodegas Viñátigo 2024
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £29.20 — £7.30 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
Ungrafted vines over a century old, on some of the oldest rock in the Canaries, are rare anywhere. Five months in amphora and five in French oak give a breadth most Atlantic whites never find, without blunting the salinity the site provides. It is the richer half of a Viñátigo pair worth tasting side by side.
At a glance
- Grape
- Listán Blanco
- Region
- Tenerife, Spain
- Alcohol
- 13.00%
- Body
- Full
- Acidity
- Medium
- Sweetness
- Dry
- Drink
- Medium (5-10 yrs)
- Pairs with
- Poultry & Pork, Seafood, Rich & Creamy Dishes
How it tastes
Shy at first, then intriguing spice, orange peel and subtle stone fruit with a herbal edge. The palate is broad and rich, held together by a distinct saline character that runs through to the finish; five months in amphora and a further five in French oak show as texture rather than flavour. Listán Blanco 100%.
The producer
Bodegas Viñátigo exists to revive and promote the varietal heritage of the Canary Islands, a project that began in the 1990s at a century-old plot in the village of La Guancha in the north of Tenerife; a low-energy cellar built from local materials followed in 1997. Maipé de Taganana lies in Taganana, within the Anaga Massif in north-east Tenerife, on some of the island's oldest geology — formed more than ten million years ago by the eruptions that built Tenerife — where the plot sits beneath a dramatic mountain collapse on iron-rich red basalt clay and carries ungrafted Listán Blanco vines, some more than 115 years old, farmed organically with cover crops. Fermentation ran on indigenous yeasts without temperature control in clay amphorae, where the wine aged five months before moving to French oak barrels for a further five.
Food and drinking
Serve at 10–12°C. Try it with roast chicken, grilled octopus, a saffron rice dish, or a hard sheep's cheese. Drink over the next five to ten years; half an hour in a decanter will open it up. Suitable for vegetarians and vegans.