Perhaps surprisingly, given its location off the west coast of Africa, the Canary Islands have a long history of winemaking, albeit mostly for domestic consumption. Elevation is a key feature of the islands’ terroir; vineyards occupy sites, sometimes above a thousand metres, to benefit from the altitude’s cooling effects and the subsequent balance of flavour and acidity they impart to the wines. A range of grapes are permitted for use on the islands, including Palomino, Malvasia, Listán Negro and Tintilla.
