2019 Juan Francisco Fariña Pérez “Los Loros” Sobre Lías Blanco Valle de Güímar, Tenerife, Canary Islands, Spain

A high-elevation island white with orchard fruit, Atlantic lift, and lees-driven texture that turns seafood night into something memorable.

The Moment

Someone’s setting the table for fish.
Someone else is slicing lemon.
The windows are open, the air still feels warm, and a bottle gets poured that smells like orchard fruit, sea air, and something stony and wild underneath it all.

That’s the feeling of Los Loros Sobre Lías Blanco.

This is not a soft, anonymous white. It’s bright, textural, and quietly compelling — the kind of bottle that makes the meal feel more intentional without ever trying too hard.

What It Feels Like

This wine comes from the terraced vineyards of Valle de Güímar, a tiny D.O. on the northeast side of Tenerife with just a handful of wineries and some of the highest elevation vines in Europe.

The setting matters here. These vines grow between roughly 100 and 1400 meters up the slope of Las Cañadas del Teide, with:

• Atlantic trade winds keeping temperatures moderate

• very little rainfall

• abundant sun

• and bright acidity preserved even in a warm climate

Viticulture here is still deeply traditional:
the vines are untrained, the soils are worked by hand, and no chemicals are used.

That old-fashioned farming shows up in the glass. This is a white with real lift and real shape — orchard fruit, citrus freshness, and lees-driven texture carried by that unmistakable Canary Islands tension.

In the Glass

Aromatics
Green apple, pear, citrus peel, white flowers, and a subtle salty-volcanic edge.

Palate
Orchard fruit and citrus layered over a mineral core, with freshness up front and a quietly savory shape through the middle.

Texture
The six months on lees give this wine more breadth than a simple crisp white — textural, composed, and gently mouth-filling without losing energy.

Finish
Bright, salty, and refreshing with lingering fruit, stone, and Atlantic lift.

Why We Love This Bottle

Because it tastes like a place.

Not in a vague “European white” kind of way — in a very specific way:

• terraced vineyards

• ocean winds

• volcanic soils

• hand-worked farming

• and a style that values freshness and honesty over polish

This is the kind of bottle that makes people realize why Tenerife matters.

It’s also a beautiful bridge wine for your shop:

• if someone loves mineral whites, this lands

• if someone wants texture without heaviness, this lands

• if someone wants something interesting but still deeply drinkable, this really lands

Pair It With

This is made for:

• grilled prawns

• white fish with lemon and olive oil

• oysters

• roast chicken

• herb-forward rice dishes

• roasted vegetables

• seafood pasta

• simple poultry dishes

Seafood is the obvious lane, but this is just as good with roasted poultry when you want a white that can hold its shape at the table.

The Story

The Sobre Lías cuvée is made from Listán Blanco grown on terraces high on Tenerife.

The grapes were:

• hand-harvested in 15kg boxes

• destemmed

• gently pressed after 24 hours of cold maceration

The juice was then:

• racked into tank

• fermented spontaneously

• aged on lees for 6 months

• with no malolactic fermentation

The finished wine was bottled with:

• a light fining using bentonite

• no filtration

• and only a tiny dose of SO₂

That combination gives the wine its beautiful duality:
fresh and bright, but with texture and calm in the middle.

Technical Notes

Producer: Juan Francisco Fariña Pérez
Wine: Los Loros Sobre Lías Blanco
Vintage: 2019
Region: Valle de Güímar, Tenerife, Canary Islands, Spain

Appellation: D.O. Valle de Güímar

Grape: Listán Blanco

Vineyard Context:
Terraced vineyards on the northeast side of Tenerife, ranging from 100 to 1400 meters in elevation along the slope of Las Cañadas del Teide

Farming:
Traditional, hand-worked viticulture; vines untrained; no chemicals used

Climate:
Atlantic trade winds, low rainfall, abundant sunshine, moderate temperatures

Winemaking:

• Hand-harvested in 15kg boxes

• Destemmed

• 24-hour cold maceration

• Gentle pressing

• Spontaneous fermentation in tank

• 6 months aging on lees

• No malolactic fermentation

• Light bentonite fining

• No filtration

• Tiny dose of SO₂

Body: Light–Medium
Acidity: Bright / high
Texture: Lees-influenced, textural, lightly savory

Flavor Profile:
Green Apple · Pear · Citrus Peel · White Flowers · Sea Air · Stone

Serving Temperature:
46–50°F

Drink Window:
Now–2027