Benje Tinto is mainly old vine, head pruned parcels of Listan Prieto, the grape referred to as Mission in the U.S or Pais in South America. It’s a variety that had been abandoned by the locals over the last few decades due to its pale colour and low alcohol, things that made it immediately attractive to Envinate. It's also co-fermented with a splash of Listan Blanco. Grown at a slightly lower elevation than the Las Arenas Listan Blanco vineyard, closer to the town of Santiago itself but still above 1000m high. The vineyards here are dotted with dark Lipilli ash from the last volcanic eruption but there's more deep red volcanic earth here too and more undergrowth so it looks less like a moonscape and closer to the sort of high altitude wild-lands of Utah or Arizona. The landscape gives Benje Tinto a distinct feeling of smoked earthenware, almost like baked terracotta. It’s a remarkably fine boned and elegant wine considering the dry, normally cloudless area in which it grows: Like alot of Envinate wines there's an initial whip of reduction followed by a beautiful mixture of crushed strawberry, pumice, ash and cracked pepper underpinning high toned notes of wild flowers like amaranth.
Valle de la Orotava is probably the best known zone on Tenerife in wine terms, it lies between two spur lines that run directly north from the main arm of Tiede to the sea, it's fertile, cool and constantly battered by Atlantic winds. Unlike the crazy landscape of Taganana, Valle de la Orotava is more of a rolling valley, hence the it was here that the Trezendo training method became the norm. Trezendo refers to weaving shoots over each other rather than pruning, creating a single 'dreadlock' that can run from one root-system for 20, 30, 40 or even 50 metres along a vineyard, all suspended above the ground by simple posts.