Miguel Morales decided to start marketing his wines in 2017, and this is his first dry white wine blending the two white varieties he grows: 50% Diego, 50% Malvasia Volcanica. The Diego variety is less aromatic but is very long-lived while the Malvasia is a very perfumed variety and provides these delicious aromas in the glass.

Diego’s vineyard, located in the Timanfaya National Park, with an average age of 60 years, cultivated in the typical holes in the volcanic sand or rofe, 0.45 ha, 250 m above sea level. Some vines are more than 100 years old.

Malvasia comes from the 0.22 ha plot cultivated in trenches (the most modern way of cultivation, planting in short rows protected by small barriers of volcanic stone) in the town of La Vegueta (area of the natural landscape of La Geria), hence the name of the wine. The vines of this volcanic malvasia have an average age of 30 years.

Harvest by hand (impossible to do otherwise), maceration of Malvasia and Diego on the skins for about 8 hours, each variety separately, manual pressing in an ancient style winepress, spontaneous fermentation, and subsequent aging for 9 months on lees in stainless steel tanks. After aging, the two varieties are blended and the wine is assembled for bottling.

Production of only 500 bottles, it is a wine that is made when nature is benevolent and provides enough grapes to make at least a few hundred bottles of this wine.