AGALA BLANCO ALTITUD 1318

Vijariego Blanco and Albillo Criollo.

Gran Canaria

Bodegas Bentayga owns 8.5 hectares of vineyards in an exceptional location within the Nublo Rural Park, a UNESCO World Biosphere Reserve for its flora, fauna, and vegetation, and part of the Cultural Landscape of Risco Caído and the Sacred Mountains of Gran Canaria, declared a UNESCO World Heritage Site in July 2019. The vineyards are situated on the slopes of the impressive Caldera de Tejeda, at elevations between 1,050 and 1,318 meters, at the summit of Gran Canaria island, far from pollution. They are irrigated with water from the Mina de Tejeda spring (1,536 meters altitude), whose channeling was built in 1500–1501. The irrigation system is computerized drip irrigation. Planting density is 4,000 vines/ha, with a spacing of 2.00 x 1.5 meters, trained on trellises. Row orientation is NE–SW. The soil is volcanic, characteristic of the Canary Islands, combined with clay-loam soils. The average age of the vineyard is 25 years. Both in the vineyard and winery, the work is carried out with an ecological mindset.

The Vijariego Blanco plots are located between 1,280 and 1,318 meters, and the Albillo Criollo plots at 1,100 meters.

Cold winters and mild to warm, dry summers. The climate is classified as a local steppe. Rainfall is scarce throughout the year, with annual precipitation of 245 mm. There is a large temperature difference between day and night, and strong contrasts between cold winters (around 3°C, with occasional snowfall) and hot summers, with temperatures reaching 38°C. The southwest-facing orientation means the vines receive an average of 11 hours of sunlight daily. These conditions are ideal for cultivating high-quality grapes.

Manual and selective, using 20 kg boxes. Harvest takes place at the end of September.

In the Winery:

A second manual selection of the grapes is done on a conveyor belt, removing any bunches that escaped sorting during harvest.

Grapes are destemmed and undergo a cold maceration for approximately 12 hours at a temperature of 8–10°C.

Fermentation begins in stainless steel tanks at controlled temperature until a density of 1050 is reached, then continues in 500-liter French oak barrels (new and one-year-old), lightly toasted, until all sugars are consumed.

The wine remains on fermentation lees with periodic stirring for about 4 months.

At the end of maturation, the wine is racked into stainless steel tanks for homogenization and slight static stabilization at 2–4°C.

Bottling:

Takes place in February, after the wine spends several weeks in stainless steel tanks at 2–4°C (without lowering the temperature further to avoid altering the wine), remaining in contact with fine lees.

Light filtration is applied to preserve the wine's structure.

5,000 bottles.

Canary Islands Regional Wine Competition “Alhóndiga”:

Gold Medal, 35th Edition, 2021 vintage

Silver Medal, 32nd Edition, 2018 vintage

Bronze Medal, 28th Edition, 2014 vintage

Gold Medal, 26th Edition, 2012 vintage

Gran Canaria Island Wine Tasting Competition:

1st Prize, 27th Edition, 2022 vintage

1st Prize, 26th Edition, 2021 vintage

1st Prize, 25th Edition, 2020 vintage

1st Prize, 24th Edition, 2018 vintage

3rd Prize, 21st Edition, 2015 vintage

1st Prize, 20th Edition, 2014 vintage

1st Prize, 19th Edition, 2013 vintage

1st Prize, 18th Edition, 2012 vintage

2nd Prize, 17th Edition, 2011 vintage

Special Mention, 16th Edition, 2010 vintage

1st Prize, 13th Edition, 2008 vintage

Agrocanarias Official Wine Competition:

Gold Medal, 2022 vintage

Grand Gold Medal, 2021 vintage

Best Wine Chosen by the Winemakers of the Canary Islands, 2021

Gold Medal, 2010 vintage

Mondial des Vins Extrêmes CERVIM:

Gold Medal, 2018 vintage