Winemaker Ignacio Valdera crafts his wine on the easternmost Canary Island, Lanzarote. Less than 100 miles from the African coast, parts of the volcanic landscape are as barren as the moon. A volcanic explosion from 1730-1736 covered the entire island in lava and ash 10-15 feet deep. Consequently, each vine must be planted in a hole or hoyo that breaks through the infertile volcanic crust of petrified lava to the organic matter the vines need to grow. The wind is so ferocious that each hoyo is surrounded by a rock wall for protection. Yields of the indigenous Diego grape are minuscule and each berry is deeply concentrated with flavor. All vineyard work is done meticulously by hand. Diego is high-acid and mineral driven. Fermented in stainless steel and aged three months in oak sur lie, this wine is simultaneously bright and creamy, with a mineral quality that leaves a crisp and dry finish. It pairs beautifully with Revel’s fingerling potatoes pan roasted in duck fat and clams with chorizo. Or serve with fresh goat cheese, olives and a crusty baguette.