In the Canary Islands the wine has been produced for centuries: at least since the fifteenth century, when the Spaniards occupied these islands by importing the vine and its cultivation.
The Canary Islands are characterized by a peculiar environment. The soil of volcanic origin is melted and sandy, with an excellent permeability and a great wealth in minerals, favorable characteristics for producing high quality wines.
The area is beaten by the hot wind of the trade winds and enjoys a mild climate all year round, with reduced rainfall.
In this environment the cultivation of the vine is done by digging holes where the plants are planted. The shoots are not tied to supports but are left free to crawl on the ground to withstand the strong wind. The vines are not grafted because the Canary Islands are free from Fillossera.
Today in the Canary Islands there are 33 different varieties of grapes , many of which are native. At one time the most common wines were the passito wines such as Malvasia, while today the production is aimed at lighter wines, especially whites but also reds and rosés .
Among the finest white wines we find the Marmajuelo, produced by the homonymous vine, characterized by freshness and tropical aroma.
Quality is also the Vijariego produced in Tenerife, a white wine with a fruity and not very aromatic flavor, Gual and Verdello. Among the most widespread vines for the production of white wines there are also Listan Bianco, Malvasia and Albillo Criollo.
The red wines are obtained from the Listan Negro, Negramoll and Tintilla grapes, from which they produce fruity and velvety wines.
Among the wines produced in the Canary Islands we find ten DOC, the oldest of which is that of Tacoronte-Acentejo in Tenerife.