We’re back with another instalment of a year in the vineyards of Lanzarote.  Since our last blog, harvest activity picked up considerably and we are now already fast approaching the end of season with the majority of the Isand’s grapes now picked.  Recent weeks has seen some incredibly hot and sunny days with temperatures comfortably up into the 40’s, hot even by Lanzarote’s standards!  Thankfully things are a touch cooler again now.

Given there are plenty of microclimates on Lanzarote, especially in the north where there is a slightly longer ripening cycle, it means that not all the harvest even of the same variety happens at once.  The harvest for the Malvasia Volcanica (even for the dry wines) continued into August and this has coincided with the harvest for the red (Listan Negro) which has now been completed.  The Diego (a later ripening grape used for dry still wines) and Moscatel harvests (for the sweet wines) is nearing completion.  Ollie is joining in this Saturday morning 28th with a Diego harvest.

If we have the time and can get involved, we always will.  Dan passed by Vega Volcan (in the photo above) to see what was happening and see their wine making process in action.  Since we started the tours in 2017, all the wineries which we visit have evolved.  There is always something new, whether it be a new wine, new equipment, or even a new vineyard.  This is never more evident than at the artisan wineries.  Vega Volcan have been operating with a new press for the past 3 harvests.  Rather than a traditional manual basket press, they are now using a pneumatic press.  It’s basically a large airbag which periodically inflates and presses inside a slowly revolving cylinder.  Not only is it much easier and quicker than a traditional press, but the idea is that the grape juice or “must” as it is known is less susceptible to oxidisation, the biggest threat to winemaking!

Many of you will know El Tablero; Juan Antonio’s winery went through a similar modernisation in 2020.  Here you can see a picture from last year of Dan and Ollie loading up the press with about 1000Kg of Lanzarote’s finest!  Prior to this Juan Antonio was operating a wooden press which dated back to the 1970’s, which would require adjustments throughout the night.  Needless to say he is pleased with the efficiency of his new equipment, and the delicious wines it helps to produce!

So throughout August, fermentations are continually underway across Lanzarote’s wineries.  It’s a surprisingly rapid process which takes around 10 days.  Basically, the yeast consumes the sugars of the must, and you get alcohol and CO2 as a result.  Lanzarote’s crisp & fresh dry wines are turned around quickly and will potentially be on the shelves well before the end of the year, but thanks to modern techniques such as must banks and cold storage, the production cycles and bottling can be smoothed out across the year depending on demand and harvest quantity.

Check back next month for the September feature.  We are continually posting on social media through our Instagram page and Facebook page.  You can also signup to our newsletter too to be the first to hear news and updates!