La Casa
A white house at the edge of the ash.
Two rooms, a cellar dug into the picón and a long table under the window. Everything Malpaís makes is made here, by four people, on the road that runs through La Geria.
How we make it
Four steps, none of them fast, all of them in one section through the ground. Scroll the steps and the drawing follows.
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01
Picked before the heat
Fig leaves, vine shoots and the odd malvasía grape are gathered at dawn, while the picón is still wet from the night.
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02
Rested in the ash
Tinctures sit for eleven months in the cellar we dug into the picón, where the ash keeps the room at 17 degrees without a machine.
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03
Poured in strata
The signature is poured in the order the island was made: ash, vine, wind, red, salt. Then it is shaken once, by hand.
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04
Capped with a stone
Each cap is basalt from the fields, cut flat on one side and set in brass. We weigh every bottle and write the weight on the box.
Visit
Come and smell the ash.
Visits take about an hour. We walk you through the cellar, pour the five strata into a sample bottle in front of you, and you leave with it. Twelve people at most, so we ask you to book.
- Thursday
- 10:00 to 14:00
- Friday
- 10:00 to 14:00
- Saturday
- 10:00 to 13:00, 17:00 to 19:30
- Sunday
- 10:00 to 13:00
La Geria, Yaiza, Lanzarote. 28.97° N 13.71° W. Twenty minutes from the airport, on the LZ30.