Listán Blanco, Albillo, Bujariego, Gual, Malmsey, Sabro, Verdello, Negramoll and Almuñeco are just some of these strains, which were lost almost everywhere on mainland Europe 300 years after arriving here in what was known as the phylloxera crisis (a pest from America that devastated European vineyards in the late 18th century). The establishment of the “Vinos of La Palma” Denomination of Origin, in 1994, has enhanced the interest in conserving and promoting many of these varieties that were on the verge of extinction.
Here is a list of some of the grape varieties used to make the wines of the island of La Palma nowadays, although there are many more that are not included here, as they are grown in small quantities and are mixed with these varieties to make the wine:
It is used to make single-variety wines, although it is sometimes blended with other varieties. It is grown mainly in the NORTHERN SUB-ZONE.
It is used to make single-variety wines. The pulp is juicy and soft.
It is grown mainly in the NORTHERN SUB-ZONE.
Grown mainly in the FUENCALIENTE SUB-ZONE, it is usually used to improve a blend or to make a single-variety wine.
It is grown mainly in the FUENCALIENTE SUB-ZONE. It is used to make single-variety wines or to improve other varieties.
The pulp is juicy and soft. It is gown in all THE SUB-ZONES OF THE LA PALMA D.O. It is the most widely grown variety in terms of area of vines. It is used to make single-variety wines.
Malvasía / Malmsey
The pulp is juicy with a succulent taste. It is grown mainly in the FUENCALIENTE SUB-ZONES, although it can also be found to a lesser extent in the HOYO DE MAZO SUB-ZONE. It is used to make single-variety wines, mostly naturally sweet ones (with no added alcohol).
It is grown in the THREE SUB-ZONES OF THE VINOS DE LA PALMA D.O. It is usually used to make single-variety wines. This is the most important of the red varieties in terms of area under cultivation.
According to recently-conducted DNA studies, this variety is not grown anywhere else in the world. It is grown mainly in the FUENCALIENTE SUB-ZONE and to some extent, in HOYO DE MAZO. Some wineries use it to make naturally sweet (with no added alcohol) single-variety wines, although it is sometimes used to improve the blend of other wines.
This is grown mainly in the HOYO DE MAZO SUB-ZONE AND TO A LESSER EXTENT IN THE NORTHERN SUB-ZONE. Production of this variety has fallen so much that it is now used in a blend with other varieties to improve them.