Casa de perfumes
La Geria, Lanzarote 28.97° N 13.71° W
Malpaís, perfumes from the badlands of Lanzarote
Malpaís is what the islanders call land the volcano ruined. Nothing should grow here. We make perfume from what did.
Casa de perfumes
La Geria, Lanzarote 28.97° N 13.71° W
Malpaís is what the islanders call land the volcano ruined. Nothing should grow here. We make perfume from what did.
1 September 1730
Near Timanfaya the earth split and kept burning for six years. When it stopped, nearly a quarter of Lanzarote lay under ash and the villages on it were gone.
The bottle starts empty, like the island did.
Stratum I
The farmers noticed the black gravel stayed damp underneath. Picón pulls water out of the night air and hands it to whatever grows below it, so they farmed the ash instead of fleeing it.
Stratum II
They dug down through the ash to the old soil, planted a single vine at the bottom of each crater and piled a half moon of stones on the windward side. Thousands of them, by hand, still there.
Our mark is one of those walls seen from above. The dot is the vine.
Stratum III
The trade wind comes off the Atlantic from the north east on most days of the year. It carries salt and the white sand of Famara, and every wall on the island is built against it.
Reading the wind at La Geria. The liquid in the bottle leans the way it blows.
Stratum IV
On the prickly pears at Guatiza lives a small grey insect. Crush it and your fingers turn crimson. For two centuries it dyed the robes of cardinals. It is the red dot in our mark, and the only colour we allow ourselves.
Stratum V
At the south end of the island the Atlantic is let into square pools and left alone until only the salt is still there. It is the last thing the island gives, so it goes in last.
No. 0, the signature
Ash, vine, wind, red, salt, poured in the order the island made them. Then we let them settle into one and put the stone back on.
Five strata and the signature. Each one in heavy glass under a cap of real basalt.
La Casa
We work from one house on the road through La Geria. The cellar is dug into the picón, so it holds 17 degrees all year without a machine. Every bottle is filled, capped and labelled at the long table under the window.
Visit La CasaBasalt picked from the fields after the harvest. No two weigh the same, so no two bottles do.
Bring the bottle back to the house, or post it, and we fill it again for 40% less.
Boxes are pressed from vine prunings and sand coloured card. Nothing plastic, nothing glossy.