Suertes del Marques Los Pasitos

Los Pasitos is Suertes del Marqués' expression of 100% Baboso Negro from Tenerife, Canary Islands. It is really uncommon to see Baboso Negro vinified alone, as it can be challenging to grow. Los Pasitos from Suertes really put this grape variety on the map.

The grapes are picked by hand and foot trodden before spending three weeks on the skins. The wine is aged in neutral French oak for 14 months on the fine lees, before being bottled without filtration. This extended maceration and aging creates layers of complexity and texture that are genuinely extraordinary.

Tenerife has a long and fascinating winemaking history, indigenous varieties such as Listán Negro and Blanco, Tintilla, and Baboso Negro. Many vineyards are made up of 100-year-old+ ungrafted vines. Jonatan Garcia runs the family winery that is located in the Orotava Valley on the north side of the island. Many are grown in a traditional trellising system called Cordon Trenzado – vine branches are braided together and supported on stakes, and eventually grow into gnarly arms sometimes several metres in length. The estate has some incredibly old, low-yielding vines and produces wines that have freshness, balance, purity of fruit, minerality, and an authentic terroir character.

Suertes del Marqués is a family winery that has been producing wines since 2006. However, their tradition as winegrowers dates back to twenty years before that date, growing and selling their grapes to other wineries in the Appellation Valle de La Orotava. Geographically they are in the north of the island of Tenerife, in Valle de La Orotava, a valley within the town of the same name.

Without losing sight of the respect for tradition, cornerstone of their winery philosophy, in Suertes del Marqués they artificially interfere as little as possible in the production of their wines, so they work with indigenous yeasts, avoid racking, and use only minimal amounts of sulfur in their wines. All processes in the cellar are carried out by hand, from works in the vineyard to harvest. They avoid any systemic treatments in the vineyard, using only natural products when vine diseases eventually arise.

What you get is rare, complex Baboso Negro from ungrafted vines on volcanic soils. The hand-picking, foot treading, three weeks on skins, and 14 months aging on fine lees create a wine with incredible depth, texture, and character. This is the wine that put Baboso Negro on the map – showing what this challenging variety can achieve when grown and vinified with care.

Serve it at room temperature or slightly chilled with grilled meats, roasted vegetables, game, or aged cheeses. This is honest, complex Canary Islands wine from a family winery committed to minimal intervention and respecting tradition, perfect for those looking for rare Baboso Negro with real depth and character from ancient ungrafted vines.