Estate: 5th generation winemaker Victoria Torres Pecis farms amidst the extreme conditions on volcanic La Palma in the Canary Islands, off the northeastern coast of Africa. In addition to the rugged, steep, volcanic terrain, the climate is extreme, with intense heat and constant winds. Dedicated to the “never ending learning process” and the expression of grapes and land, she is passionate about “vino experimental”; experimenting with traditional and historical methods such as solera aging, grape pressing techniques, varietal and vineyard blending and ageing vessels and times. Victoria currently farms 7 hectares of ungrafted vines that range in age from 70-130 years old [the estate is one of the oldest in the Canary Islands].
Winemaking: Farming is organic and low intervention, all work is done by hand, including bottling and labeling. All fermentation is spontaneous with native yeasts, without temperature control. Grapes are from a variety of vineyards, between 30-120 years in age, ungrafted, in volcanic soil. “Partially fermented with whole clusters (about 30%). The fruit from each site is vinified separately—in American oak, old chestnut barrels and tank—and then blended. Élèvage is in 600L French barrels.” Only 660 bottles produced.
Tasting Notes: Dark ruby red in colour, with aromas of black cherry, raspberry, rose petal, sea spray and a wisp of smoky earth minerality. Vivid raspberry, cherry, light peppery spice and a trace of cumin are glossed by light silky tannins and fresh acidity. Smoky earth, raspberry and strawberry linger on the sleek finish. Bright, delicate and elegant.
100% Negramoll [Tinta Negra]
La Palma DO
Produced and bottled by Victoria E. Torres Pecis