22/08/2026
Some wines start with a vineyard. This one starts with a hole in the ground.
On Lanzarote, in the black volcanic plain of La Geria, vines are planted in conical pits called 'hoyos': dug by hand, ringed with dry stone walls that catch the trade winds and channel what little rain falls straight to the roots. On top: a layer of rofe, the volcanic ash left by the Timanfaya eruptions of the 1730s. It traps overnight humidity and feeds each vine, alone, in its own crater. No irrigation. No grafting! Phylloxera never made it here. Some of these vines are over a hundred years old.
That's the world Rayco Fernández set out to bottle. A wine distributor from Gran Canaria, he looked at Lanzarote in 2017 and couldn't understand why an island with terroir this singular had no serious wine project of its own. So he started one: PURO ROFE, made with a small crew of growers and winemakers who source only from these century-old, dry-farmed plots.
The 2023 Rofe in your glass is mostly Malvasía Volcánica, with a little Listán Blanco and Diego folded in, whole-cluster pressed, fermented on wild yeast, aged quietly in neutral oak, bottled without fining or filtering. Salt, ash, citrus peel. A wine that tastes exactly like the ground it came from.
Pura roca. Puro Rofe. 🖤
