Saturday Harvest in Lajares: A Glimpse into Conatvs Winery
Saturday in Lajares marks the seventh day of the grape harvest at Conatvs winery, an event that brings together the community, flavors of the land, and the timeless tradition of winemaking. The gentle sea breeze from El Cotillo adds a refreshing touch to the day as grapevines glisten under the sun.
A Promising Harvest
Pedro Martín Hernández, the owner of Conatvs, provides a straightforward overview of the season. “We missed out on some winter chills, similar to how it affected the olive trees, but the northern part of Fuerteventura tends to remain cooler than the south,” he summarizes. Fortunately, this cooler climate hasn’t negatively impacted the vineyards. Supporting his claims, Pedro approaches the vines to showcase clusters of grapes teeming with promise. “They’re loaded this year,” he exclaims, reflecting an evident pride in the harvest.
The grape-picking commenced on July 19, with workers getting an early start each day to avoid the heat, all under the watchful eye of winemaker Alberto González Plasencia. As Saturday unfolds, the harvest totals approach a remarkable 6,000 kilos, with expectations to exceed last year’s yield, which concluded with 13,000 kilos of grapes—8,000 kilos more than in 2022.
From Stress Relief to Vintner
For Pedro, venturing into wine cultivation was almost therapeutic—”a doctor’s prescription,” as he describes it. After experiencing health issues and a high-stress lifestyle, a doctor recommended finding a hobby. Pedro took this advice to heart and chose to plant vines on his familial land. This decision led to his deep engagement in viticulture and wine production.
In 2008, he began with a diverse selection of grape varieties reflective of the Canary Islands’ heritage—white Diego and Malvasía from Lanzarote, Hoja Moral, Listán Negro, Listán Prieto, Vijariego from El Hierro, and Listán Majorera. Over the years, his efforts have cemented his role as the first winemaker in Fuerteventura to obtain a Denomination of Origin (DOP) certification.
The Vineyard’s Journey
Currently, Conatvs maintains around 4,000 vines in Lajares, supplemented by 3,000 in El Majuelo at Santa Inés Valley and another 3,000 in Betancuria. Pedro’s passion is evident as he describes how in the beginning he relied on instinct and a mix of grape varieties, opting for more white than red grapes nowadays.
The secret to successful viticulture, Pedro asserts, lies in “water, lots of care, and meticulous attention.” He estimates that a vine needs about 400 liters of water annually to produce even a modest yield in the challenging climate of Fuerteventura.
Inspecting the Harvest
With the morning’s gentle coolness beginning to wane, Pedro scans the vines with a keen eye. “These grapes right here are destined for rosé wine,” he points out, showcasing the fruits of his labor. His understanding of the nuances of viticulture continues to grow, demonstrating his commitment to reviving Fuerteventura’s winemaking traditions.
As Pedro wraps up his visit among the vines, it’s clear that, beyond the numbers and yields, it’s the love for the land, the grapes, and the craft of winemaking that fuels this journey. The community and its beginnings are deeply intertwined with the harvest, binding history, culture, and nature into every bottle produced.
