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Listan Negro is a black-skinned grape grown in the Canary Islands and in parts of mainland Spain. It is used both in blended wines, often with Tinta Negra Mole, and in varietal wines, which mostly come from the Tacoronte-Acentejo DO that covers the island of Tenerife. Wines made from Listan Negro vary considerably in style, from rosé wines to light red wines with soft tannins, spice and red berry flavors.

The variety suits vinification using the carbonic maceration method, producing a light wine with low tannins and distinctive fruity aromas. This method is most famously used to vinify Gamay in Beaujolais Nouveau wines, and many of the associated aromas are similar: bananas, spice and red berries. However, more serious examples can be vinified normally and then aged in oak barrels, producing a wine that is medium bodied at best.

Plantings of Listan Negro are concentrated in the unique volcanic terroir of the Canary Islands, and vines are planted in small pits that are dug out of the ash-based soils. These pits, which resemble the surface of the moon, capture moisture and also provide some shelter from strong, dry winds. Listan Negro thrives in these volcanic soils, and is not found in this form in quantity anywhere else in the world.

However, migration in the 17th Century saw the variety transplanted from its homeland: in 2006, DNA profiling identified Listan Negro as a genetic match to the Mission grape of North America, confirming the long-held suspicion that Mission arrived in Mexico from southern Spain. However, the Mission grape of the New World has mutated significantly enough that it is now considered a distinct variety.

Synonyms include: Almuneco, Listan Morado, Listan Prieto.

Food matches for Listan Negro include:

• Traditional baked potatoes with pepper sauce (papas arrugadas)
• Stir-fried duck with vegetables
• Zucchinis stuffed with lamb