The grape variety Diego

Diego is a distinctive white grape variety indigenous to the Canary Islands, particularly thriving on Tenerife and La Palma. Known locally as Vijariego, Diego flourishes in volcanic soils and a subtropical climate, imparting unique character to the wines it produces. The aromatic profile of Diego wines typically features citrus notes, green apple, pear, and subtle hints of herbs and saline minerality, reflecting their coastal terroir. On the palate, Diego wines are marked by vibrant acidity, freshness, and a delicate, slightly oily texture, making them both refreshing and complex.

Winemakers most commonly use Diego for the production of crisp, dry white wines, though it can also appear in blends or, more rarely, as a lightly sparkling style. The grape’s high natural acidity and pronounced minerality make Diego wines particularly age-worthy compared to other white varieties in the region.

Diego wines pair exceptionally well with a range of seafood, especially grilled fish, shellfish, and octopus, as well as mild cheeses and vegetable dishes. Their bright acidity and saline notes also complement Mediterranean cuisine and spicy Asian fare, enhancing both delicate and boldly flavored meals.