Victoria Torres Pecis is now the sole owner and caretaker of her family’s centenarian winery in La Palma, Canary Islands. La Palma is in the northern part of the archipelago, further west into the Atlantic from the African continent. Like the other islands that form the archipelago, the soils are volcanic, the terrain rugged and uneven, and climactic conditions are extreme. She first learned her craft by watching her father use an old lagar to press grapes and vinify his wines in chestnut barrels. Not much has changed since the early days: the winery is small and contains a few stainless steel tanks and old French and American oak, as well as the chestnut barrels which are still in use. All fermentation is done with native yeasts, and temperatures are not controlled. Made in Los Llanos Negros, a western oriented slope with vineyards planted on volcanic lapilli at 200-400 meters of altitude and up to 130 years of age. Fermented in Stainless Steel.