Canary winery is looking for European distributors to sign a distribution services agreement

The company has been vine growers and agriculture entrepreneurs for generations at the Quinta San Antonio. It used to make bulk wine and sell part of the grapes it has been producing, but in 2013 it decided to bottle wine as it was confident about the quality. This is an artisanal family run winery and it has got 3 Hectares of vineyard. It only works with local grape varietals. The company is based in Valle de la Orotava, in the north of Tenerife, one of the largest islands on the Canaries. It is a small winery, which is currently making 6.000 bottles of its brand, but it can increase its production as it is selling grapes to other wineries. It will always be a small winery with just 3 hectares and it likes specialising in small batch good quality wines coming from very special plots. The company is already exporting to the south of Germany but it would like to sell its wines on different markets like: Belgium, UK, Sweden, Norway and Switzerland. The winery has currently two wine references on the market. One of them is made with grapes that come from very old vines. These plants are at least 150 years old. The grapes are brought to the winery in just a few minutes as the facilities are in the middle of the vineyard. Process. The grapes are partially crushed but some are foot trodden with a portion of the stems depending on the vintage. Maceration takes place during 8-12 days without temperature control. Then the old vertical press is used and fermentation is finished in 600 l. french oak barrels. The company likes the wine to clarify and filter by itself just allowing enough time to help, no added products or processes are used before bottling. Listan Negro (grape’s varietal) grows in volcanic soil. Once the bottle is open, the aromas will turn to red fruits, cracked pepper and herbs. The second reference: The white grapes used to elaborate this wine come from the west part of the valley, where is less insolation and lower temperatures. The acidity levels at this place are fantastic. The volcanic soil is also present but in this case there is more sand mixed with basalt rocks and clay. There is no need to add commercial yeasts in this wine neither and both varietals are fermented together for 3 weeks. Then it stays on its lees for 12 months with minimum racking. The company is looking for partners in the European countries mentioned above to sign a commercial and a distribution services agreement, in order to expand its business and to reach more final consumers of its wines.