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Bien de Altura Ikewen Tinto

$42.00

Out of stock

Vintage: 2018
Region: Gran Canaria, Spain
Viticulture: Organic and Biodynamic
Grape varieties: Listan Negro and Listan Prieto

Bien de Altura Ikewen Tinto comes from the Canary Islands in the Atlantic. Low intervention, unfined, unfiltered, and low sulfites.

Wrestler: Karrion Kross

Additional information

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

A native to the Canary Islands, Carmelo Peña Santana worked in Chile, the Douro, and Bierzo before settling back in his native Gran Canaria and starting his personal project Bien de Altura. His goals are to contribute to the recovery of abandoned vineyards in his area, to respect the terrain and work in an ecological and biodynamic way, and interpret the land, focusing on making the best possible wine that can come from each plot. To this end, everything is worked in a very artisanal way in the cellar: native yeasts, de-stemming by hand, and judicious use of SO2; temperature control is employed for some wines and long macerations with little extraction are preferred. The wines are not clarified or filtered, and all work is done manually, from harvesting,
bottling, labeling, etc.

Gran Canaria is the 2nd most populous of the volcanic Canary Islands after Tenerife, hosting Las Palmas – 1 of the 2 capitals of the islands, along with Santa Cruz de Tenerife – and peaked by Pico de las Nieves at 1949m elevation. It’s considered a desert climate due to its consistently warm temperatures and minimal precipitation (9 inches/year), and has extreme variations in climate and landscape. Carmelo focuses on the upper area of San Mateo just northeast of the peak, where there are old vineyards at 1200 meters altitude and higher.

Carmelo’s Ikewen Tinto is made from high elevation pie franco vineyards facing northeast and southeast, planted in the volcanic soils that make up most of the Canary Islands. The grapes were hand-harvested and macerated 40% whole cluster, 60% destemmed for 31 days, then gently pressed into one 500L used French barrel and the remainder into steel tanks to finish fermentation and age for 8 months. The finished wine was bottled unfined, unfiltered, and with very little added sulfur.