Located in the beautiful enclave of Las Vegas, Tenerife, Finca Vegas Winery was established in the 1980s. With a total area of 6 hectares located between a 60m high stone “cliff” and a natural ravine, the estate has just over 2.5 hectares of its own vineyards. The Baboso Blanco, Castellana Negra, Syrah and Malvasía Rosada grape varieties are planted 600m above sea level in soils that are characterized by being volcanic-sandy with a large amount of volcanic rock. An extreme viticulture, manual labor focused on the quality of the grape and respect for the environment.
“In 1997, a good client asked me to find a farm for him and his family. On my first visit to the then, for me, the unknown town of Las Vegas and when arriving at the entrance door of Finca Vegas, I was overwhelmed by the aroma of the flowers of the mandarins that flanked like soldiers in the entrance way of this beautiful farm.
My heart stayed there and I had the feeling… that day… that one day that farm would be mine. In 2003 my dream came true, “Finca Vegas” became the property of the Weytjens family.
A lot of hard work and investment went into it and today it is the hub of cozy gatherings for family and friends. In 2005, our eldest son Anthony decided to study oenology at the University of Bordeaux. A father could not have a more beautiful dream, my passion would be transmitted in a professional way to the next generations.’’
At Finca Vegas – “we toast for the family”
Malvasia Volcanica 2019
100 % Malvasía Volcánica
Dry white fermented and aged on its lees in French oak barrels, Austrian oak barrels and egg-shaped concrete tanks
Whole bunch pressing with a very smooth and slow pressing cycle, champenoise style. Settling of the must after 48 hours cold. Fermentation and aging in used 300L French oak barrels, 600L Austrian oak and in an egg-shaped concrete tank. Aging on lees for 10 months and at least 3 months in the bottle before going on the market.
2000 bottles, 100 magnums
Syrah–Baboso Negro–Listan Negro
Dry rosé aged on its lees
Grape selected specifically for the elaboration of this wine. Whole bunch pressing with a very smooth and slow pressing cycle, champenoise style. Settling of the must after 48 hours cold. Slow fermentation at low temperatures to promote fresh aromas. Aging on lees for 6-8 months and at least 3 months in the bottle before going on the market.
August 15 – September 13
2100 bottles, 300 magnums
With a pale pink, salmon-colored cape and a beautiful shine, this rosé wine exudes a true aromatic blend on the nose with nuances of grapefruit, white flowers, strawberries and cherries. On the palate, the natural acidity gives this wine great elegance and persistence while the passage over the lees gives it a refined texture.
Baboso Blanco 2018
100 % baboso blanco
Dry white fermented and aged on its lees in French oak barrels
Whole bunch pressing with a very smooth and slow pressing cycle, champenoise style. Settling of the must after 48 hours cold. Fermentation and aging in 300L French oak barrels with a very light toasting level, specially selected for white wine. 50% used barrels – 50% new barrels. 50% malolactic fermentation. Aging on lees for 12 months and at least 12 months in the bottle before going on the market.
11 de Agosto
550 bottles, 30 magnums
Straw yellow layer with golden tones, bright and with a significant viscosity, resulting in a beautiful presentation. The nose is expressive and rich. It mixes floral fragrances with aromas of fruits such as apricot and pear; With aeration come fragrances of honey and sweet spices. It has an impressive start on the palate with a beautiful balance between acidity and viscosity. A wine that enjoys volume and magnitude thanks to its malolactic fermentation and its passage in French oak barrels, special for white wine, for 12 months. The natural acidity of this wine allows for freshness and elegance. At the same time, it gives this wine a fundamental structure for aging.
Baboso Negro 2019
100 % baboso negro
Red aged in French oak barrels
Selection of the grape in the vineyard and in the selection table at the reception of the harvest. 100% destemmed grape and lightly trodden in open stainless steel tank. 4 days of cold pre-maceration to start fermentation slowly at low temperatures. Very little intervention during fermentation favoring short and soft pumping over with some punctual punching. Malolactic fermentation and aging in 225L French oak barrels. 25% new barrels. Aging in barrels for 12 months.
1200 bottles of 75cl
14 % Vol
Ruby red and bright layer with reddish reflections. On the nose it has great freshness and complexity with fragrances of fresh red fruits such as currant, raspberries and blueberries. With aeration, floral notes of roses and spices appear. In the mouth it is a wine with a beautiful structure, with elegant tannins and a good level of persistence on the palate. Its passage through French oak barrels for 12 months endows this wine with elegance and sublime complexity.
Castellana Negra 2018
100 % Castellana Negra
Red aged in French oak barrels.
Selection of the grape in the vineyard and in the selection table at the reception of the harvest. 100% hand-destemmed grapes and lightly trodden in open French oak barrels. The alcoholic fermentation took place directly inside the barrels which were closed and rolled horizontally 2 to 3 times a day to result in a very smooth extraction. Once this fermentation was finished, the wine was separated from the skins and malolactic fermentation and aging took place in 225L French oak barrels. 50% new barrels. Aged in barrels for 12 months and a minimum of 12 months in the bottle before going on the market.
450 bottles, 50 magnums
13,5 % Vol
With an intense violet red layer, the nose presents aromas of black and red fruits with subtle touches of eucalyptus and black pepper. In the mouth it shows a beautiful structure with a pleasant and round persistence with elegant tannins. A good structure that endows this wine with an interesting aging potential.
“BEHIND A GREAT WINE THERE IS A GREAT FAMILY”
After an education that included the Canary Islands, Barcelona and Bordeaux, Anthony Weytjens settled at Finca Vegas in Las Vegas, Tenerife.
At the young age of 3, Anthony’s family moved to the Canary Islands, but it wasn’t until his parents bought a wine estate in the early 2000s that Anthony was able to experience what it means to make wine.
“That moment changed my life. I spent a lot of time with our winemaker and I knew that I had found my passion.”
Changing the course of his life, he decided to leave his studies in Barcelona and start a course of Higher Technician in Viticulture and Oenology in Montagne-Saint-Emilion (Bordeaux).
After obtaining his degree, he studied at the Bordeaux University of Sciences, graduating in Biology in 2009.
In 2011 Anthony completed his professional studies and obtained his Master in Viticulture and Oenology at the University of Oenology in Bordeaux.
Thanks to this new and extensive knowledge, he was able to get some highly coveted internships at some of the best Chateaux in France.
He was even offered the opportunity to work in Napa Valley and thus began his career in California, United States.
The climate in Napa is very similar to that of the Canary Islands, and the uniqueness of California winemaking methods sparked his desire to learn more.
Working on various aspects of winemaking, vineyard management, and wine brand development, he gained a thorough understanding of the wine industry from grape to bottle.
Anthony’s vision for Finca Vegas is to represent the true character of the grapes he is using. Giving importance to the vineyard as the first step in winemaking is essential to produce quality wines.