Ignios Baboso Negro

• Vintage: 2014, Excellent
• Vintage chart
• Type: Red Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 14,5º

• Country: Spain
• D.O: D.O. Ycoden - Daute - Isora
• Varieties: Baboso Negro
• Allergens: Contains sulfites

Colour

Clean, clear and bright. Cherry color with garnet reflections. Medium - high layer intensity. Very nice to see.

AROMA:

The nose is the maximum expressiveness of the terroir, and it has an incomparable aromatic intensity. The aromas of the variety, of the same aging and of course, of the terroir are permeated on all four sides. Notes of ripe red and black fruit, herbal touches where the fennel and the spicy sensation of ginger sprout, all embalmed with the characteristic volcanic stone mineral note that gives it the indisputable signature of the wines from the Canary Islands.

TASTE:

Entry into the mouth where the guminess is immersed in a feeling of freshness. Pass through the palate where the citric acidity is very marked but complements well with the feeling of silkiness. Even very elegant tannins.

Borja owns about 6 hectares in property and some more leased to local winegrowers. Always use autochthonous yeasts, vinify the parcels separately and use sulfur only before bottling. Fudres, cement and little evident barrels are his weapons for the upbringing, and the scrape a faithful ally in the vinifications. The objective is well defined: to recover the excellence of Canarian wine and to let the minerality of Tenerife's soils and the trade winds permeate traditional varieties. Marmajuelo, listán negro, vijariego or slimy black are names that sound strong again on the islands thanks to projects like Borja's. Belonging to a fourth generation of Canarian winemakers offered him the knowledge and passion necessary to interpret them properly. The vines are between 15 and 40 years old and are worked with the utmost respect for the environment, without using synthetic products, thus facilitating the proliferation of fauna and flora. The grapes are selected twice, in the vineyard itself and at the reception in the winery. The wild yeasts will take care of the fermentation and after the respectful aging and a light filtering, the wines are bottled without stabilizing. Both the labels of the Artifice range, the wines made with grapes from old vineyards purchased from local winemakers, and those of Ignios, are designed by Borja's brother, thus enhancing the family character of the wines and the commitment to creativity in each bottle. 70% of the total of the collected grape undergoes a destemming and a smooth crushing, while the remaining 30% is incubated in whole cluster for its subsequent pre-fermentation maceration in cold for 72 hours. The next activation of alcoholic fermentation is by means of indigenous yeasts. After 20 days of maceration, a gentle pressing is carried out, followed by a settling of the thickest lees 24 hours after pressing. It is racked in French oak barrels of 600 and 228 liters for its aging for 12 months. After bottling, it remains 6 months in the bottle before going to market. Bottled without filtering or stabilizing.

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