# Los Loros Tinto (2021)

- **Producer:** Bodega Juan Francisco Fariña Pérez
- **Colour:** red
- **Type:** still
- **Grapes:** Listán Negro
- **Region:** Canary Islands, Spain
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €22
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, strawberry, plum, black pepper, white pepper, smoke, forest floor

## About this wine

Bodega Juan Francisco Fariña Pérez is located in the town of Arafo within D.O.P. Valle de Güímar on the island of Tenerife, Canary Islands. Winemaker Juan Francisco Fariña Pérez, affectionately known as JuanFra, studied viticulture and oenology before returning to take charge of his family estate in 1998. Historically producing bulk wine, JuanFra transformed the operation to estate bottling, working out of a small garage-sized cellar. The vines for this cuvée consist of 40 to 50-year-old un-grafted Listán Negro bush vines planted at dramatic high elevations ranging from 700 to 1,300 meters above sea level on steep volcanic slopes.

## Interesting facts

- Grown on 40 to 50-year-old un-grafted bush vines at altitudes up to 1,300 meters in Tenerife.
- Named 'Los Loros' after indigenous laurel shrubs (laurisilva) native to the high slopes of Valle de Güímar.
- Crafted in a micro-winery no larger than a single-car garage in Arafo.

## Food pairing

The fresh volcanic acidity and moderate alcohol of this Listán Negro balance rich cured meats, roasted pork, and smoky grilled dishes without overwhelming lighter flavors or creating harsh tannin clashes.

## Wine making process

Grapes are manually harvested in small 15 kg boxes from terraced vineyards. Vinification is carried out using whole clusters that are traditional foot-trodden in open fermentation vessels. Fermentation is entirely spontaneous with native yeasts and no temperature control. Maceration lasts 15 days with gentle daily manual foot-pounding. After soft pneumatic pressing, the wine is transferred into 500-liter used French oak barrels to age for 6 to 10 months on full lees without racking. The wine is bottled without fining, filtration, or cold stabilization, maintaining low intervention and minimal added sulfur dioxide.