From Volcanic eruptions to prestige Winemakers

In the easternmost part of the Spanish archipelago, near the northern coast of Africa and the Sahara desert, lies Lanzarote. This island, formed from volcanic eruptions thousands of years ago, is covered in solidified lava flows, volcanic rocks, and black sand. It receives minimal rainfall, about 16 days a year, and temperatures on its black plains can reach up to 50°C.

Despite these harsh conditions, Lanzarote produces 400,000 to 600,000 bottles of wine annually. The island’s winemakers, considered some of the hardest working in the world, developed innovative cultivation techniques in the 18th century. The last eruption of the Timanfaya Volcano in 1730, which lasted six years, forced many residents to emigrate.

However, those who stayed discovered that the volcanic soil, known as picón, was excellent at retaining moisture, making it possible to grow crops. Lanzarote is unique for its method of dry cultivation using volcanic soil, a testament to the resilience and ingenuity of its farmers.