Benje Blanco, '21

This high-altitude Canary Islands white from volcanic soils is made by Envínate, a collective redefining Spain’s fringe terroirs through minimal intervention. Benje Blanco is mostly Listán Blanco from bush vines up to 120 years old, grown on the slopes of Santiago del Teide in Tenerife at over 1,000 metres. Fermented with native yeasts and aged in old oak and concrete, it channels place over polish. Salted lemon, white pepper and crushed herbs frame a taut, mineral palate. There’s lift and salinity, but also quiet weight and detail. Serve with grilled squid, tortilla española or salted almonds. This Tenerife white shows lemon, herbs and volcanic salinity, ideal with squid or tortilla española.