Case of Ignios Listan 2020 | $87.00 per bottle

Ignios Orígenes Listán Negro 2020 | DO Ycoden-Daute-Isora, Tenerife

Only 1,500 bottles have been produced.

Producer: Borja Pérez Viticultor (Ignios Orígenes)
Region: Buenavista Norte, DO Ycoden-Daute-Isora, Tenerife, Canary Islands, Spain
Grape Variety: Listán Negro (100%, single vineyard, ungrafted vines) Viticulture: Certified organic, indigenous yeasts, sulphur at bottling only

The Vibe Listán Negro is Borja's favourite grape. "If yields are kept under check, around 3,500–4,000kg/ha, Listán produces alluring and very expressive wines," he explains. This is the Ignios version — not the accessible Artífice sourced from partner growers, but the single-vineyard expression from Borja's own plot at Buenavista Norte, a 40-year-old ungrafted vineyard he took control of in 2012 and has farmed organically ever since. 

The Taste Herbal and spicy, with aromas of sour cherry, rose, and dried herbs over a backdrop of volcanic earth. On the palate: red plum, sour cherry, brine, and a long smoky mineral finish. Where everyday Listán Negro is easy-drinking and peppery, the Ignios expression is smoldering and exotic — broad, supple layers of sweet smoke, briny umami, and botanicals that elevate the variety well beyond its workhorse reputation. Borja ferments with stems to balance Listán's naturally low acidity, producing a wine with depth and complexity the variety rarely achieves elsewhere.

The Story Borja Pérez is a fourth-generation winemaker from La Guancha in northwestern Tenerife, where his family has made wine since 1927. After studying agronomy, working as a firefighter and race car mechanic, he bought the family winery from his father and uncle in 2011 and launched Ignios Orígenes. The Ignios range is his most uncompromising work — each wine a single-vineyard expression of one indigenous variety: Listán Negro, Baboso Negro, Vijariego Negro, and the rare white Marmajuelo. Grapes are selected twice — first on the vine, then at the winery — fermented with wild yeasts, aged in large-format used oak, and bottled without stabilisation. The volcanic soils do the rest.

Best Enjoyed With Serve at 14–15°C. Grilled tuna, Canarian papas arrugadas with mojo rojo, roast pork, wild thyme-seasoned lamb, or aged sheep's milk cheese. The combination of acidity, salinity and volcanic grip makes it one of the most gastronomic reds in the portfolio.

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