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IVES 9 IVES Conference Series 9 Cultivo de la Malvasia en Tenerife

Cultivo de la Malvasia en Tenerife

Abstract

El archipiélago Canario, conocido en el pasado como las Islas del Vino, fue una gran potencia en la elaboración y comercialización del vino, sobre todo de caldos elaborados con la variedad Malvasía.
Los aborígenes de Canarias desconocían el cultivo de la vid, y fue con la colonización cuando este cultivo se implantó en las islas; se comenzó por Fuerteventura y Lanzarote para irse extendiendo a todas las islas según se iban conquistando.
A mediados del siglo XVI los caldos producidos en las islas tenían un gran renombre en las cortes europeas, y en las colonias americanas, africanas, etc. Destacando sin lugar a dudas la Malvasía, creando un precedente por su calidad y tipicidad de la Denominación de Origen: el Canary.
En 1666 comenzó la decadencia de este valioso mercado debido a la independencia de Portugal, las leyes de navegación inglesas, los altos costes de producción y la disminución de la calidad.
A finales del siglo XVIII comenzó a resurgir el sector aunque no con tanto esplendor como en el pasado.
Sobre el 1582, con la creación de puertos francos en Canarias, y la entrada de enfermedades como el oidium y el mildium, el mercado se volvió a hundir desviando la agricultura al cultivo de la tunera con la cochinilla, el tabaco, la caña de azúcar para elaborar ron y la platanera, manteniendo esta situación hasta los días actuales en los que el cultivo de la vid está presente de forma residual en las zonas de medianías, y en su mayoría con cultivos asociados de papas, millo, frutales, etc.; en crecimiento notable en la década de los 90 gracias al Plan Insular Vitivinícola creado en la isla, que ha hecho resurgir la vid en general, aunque la Malvasía todavía está muy rezagada quedando pequeñas plantaciones en la zona de Icod de los Vinos, Tacoronte y en la zona de Abona, sobre la cual vamos a hablar de la experiencia que llevamos realizando durante dos años en la Bodega Cumbres de Abona en su finca experimental.

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Publication date: February 24, 2022

Issue: Terroir 2000 

Type: Article

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IVES Conference Series | Terroir 2000

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