(2024) From the first Malvasía Volcánica grapes planted specifically for the production of sparkling wines on the island, this is made using the traditional method spent 20 months on the lees in bottle. It has less than 1g/l of residual sugar. Fabulous waxy yellow apples on the nose, briny ozone and biscuity richness. The palate does not miss the sugar one little bit, having a fruit concentration and the driving force of the mineral acidity and a herbal streak. I thought this was different and delicious.