Táganan is Guanche (the native Canary language) for slope. It is also the name of the northwestern part of Tenerife where the vines grow wild on cliffs of pure volcanic rock just above the Atlantic Ocean. Táganan Tinto is made from many different red grape varieties (some of them unidentified) and comes from very old parcels planted in between 75-300 meters
elevation which are farmed by 15 different families and Envínate. The viticulture is very old-fashioned: the vines grow untrained, the soil is worked by hand, and no chemicals are used. The northern coast of Tenerife experiences a fairly temperate climate, enabling grapes to ripen at moderate alcohol levels while retaining bright acidity. The main challenges to viticulture are winds from the Atlantic and Africa and fluctuations in humidity.
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Cyril uses over 30 varieties of apples to make his cider. 70% are bitter and bitter- sweet, 20% are sweet, and 10% are sour varietals. After ripening, they are cellared for several months to increase their sugars. They are then gently pressed, yielding only 680 liters of juice from a ton of fruit. A slow and long fermentation follows, with one racking done to clarify the juice. The cider is then left on the lees for 10 months before distillation.