Masdache is named for a small village on the southeastern edge of La Geira in Lanzarote and is sourced from Ascensión Robayna’s vineyard, Moro la Virgen. This site is planted with 100+-year-old Listán Blanco, Malvasía, Diego and Listán Negro. This vineyard is the source for the Masdache Blanco, and a small amount of Clarete named Mentidero. Both the red and white varieties are harvested together. Half are pressed directly into 228L French oak barrels for fermentation and aging for six months. The other half are treated like their Tinto – whole cluster fermentation in amphorae and fermentation bins before aging in tank for six months. The two parts are then blended and rest for about a month before bottling.
