Wine and volcano

Says José de Viera y Clavijo, writer, poet, naturalist and historian Tenerife (XVIII century), about the conditions for the cultivation of the vineyard: “The vines, brought to the islands by their conquerors and settlers, found a climate and floor most appropriate for their prosperity, for the dry, light, stony, gritty, chopped mixed lavas, and rising in hills, hills, hills and slopes, soils are ordinarily produce the best wines, favored by oblique reverberation of the sun’s rays, which provide the heat necessary to combine the principles of vegetation and sap exhale vines “(Dictionary of Natural History of the Canary Islands).

The cultivation of the vine is the result of a historical and social process that began with the first European settlers. We are still able to find grape varieties that go back to those early times and forms of ancient culture built on the territory are part of our attractive current agricultural landscapes, with unique and singular vineyards that maintain a lively dialogue with an environment orographic young, due to the volcanic island.

These crops are grown in traditional gardens on poor soils, very stony and volcanic different nature, ranging from acid pyroclastic (chime, gravel) or basic (gravel, rofe), to phonolitic coladas, character or clay soils mixed with rocks, mazapé denominated in the island. This substrate, thanks to the work of our farmers for generations, has become more or less sand coarse-grained soils and allowing to have agriculturally useful space. Given the mountainous nature of the island, these gardens are developed on small plots of steep terrain where mechanization is very difficult and, therefore, most of the farm work is done manually. This coexistence with the volcano is expressed in the terraced landscapes of the north of the island or the efforts made in the south and southeast islands jable to create orchards.

Tenerife wines have a marked sensory notes directly related to volcanic soils in which the vines are grown that produce form. The poor and drier soils produce grapes with high alcohol content and early harvests, and the richer soils of the mediocrities more delayed and lower-ranking wines are produced.