Explore wines from the Canary Islands
Hot and humid tropical conditions – the Canary Islands are not, in theory, ideal for growing grapes for wine. But climatic and topographical features make wine production possible. The altitude, from 500 to 1000 meters, ensures freshness and acidity; the soil, which is largely derived from the islands' volcanic activity, imparts mineral and subtle, salty notes to the aromatic local wines.
A vast range of indigenous grapes are grown for wine, and international varieties are largely absent. Listan Blanco (Palomino), Malvasia, Marmajuelo, Listan Negro and Tintilla are just some of the authorized grapes. The local varieties are suited to the sub-tropical climate and achieve high must weight, a reason the trend has been to produce sweet wines, including fortified ones aged oxidatively. Some are regarded as being of extremely high quality and demand high prices due to their complex nature. The production of quality wines is aided by the islands' overall growing conditions as well as the age of the vines (phylloxera never reached here and imported rootstock was not needed).