Matias í Torres

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. Temperatures soar to volcanic heights, and the vineyards are constantly whipped by Atlantic winds.

Since her father’s death in 2015, Vicky has been working alone against the elements and the picón—the dark ashy sand that covers the soil—where most of her vines are grown. “I am like the Listán Blanco”, she says, “very resistant.” She has to be. Much of her work is that of restoration: first finding available vineyards and convincing growers to let her work their vines, and then rescuing dying plants and improving the general health of the plots. She farms organically, and the work is all manual.

Her quest for purity takes her from the vineyards she owns in Llanos Negros (a plot in the southwest side of the island planted with Malvasía Aromática, Sabro, and a bit of Negramoll) all the way to the northern side of the Island, in Tinizara, where the landscape changes radicall,y with lush vegetation and incredible vistas above the sea of clouds. Here she works vineyards at more than 1300m elevation, planted with Negramoll, a variety she has mastered.  Another site, a bleak-looking old vineyard planted on picón called “Las Machuqueras” on the southern slopes of the San Antonio volcano, gives her Negramoll, Diego (aka Bujariego aka Vijariego Blanco), and Listán Blanco. This plot has been with the family for generations, and due to her work it is (unofficially) recognized as the Islands most prized lieu-dit. In total she works 4.7 hectares: 2 of them are her property, and the rest she rents. She also purchases fruit from growers she works with throughout the year.

Her bodega is in Fuencaliente, on the southern tip of the La Palma. It was there that 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. Her wines have a stunning purity and vibrancy, achieved through her patient, meticulous work.

 

Image PRODUCT Description
DB2390-17
Organic
Pieles
2017
White Blend
Field blend from a 100 year-old single vineyard (Listan Blanco, Malvasia, Sabro, Vijariego, Gual) with an 8 day maceration in concrete.... Read More

DB1718-17
Organic
Las Migas
2017
Listán Blanco
Listán Blanco. This wine can be described as a synthesis of all the plots Victoria works on; most of them have Listán Blanco in their... Read More

DB1880-17
Organic
Diego
2017
Diego
100% Diego, aka Vijariego,a variety originally from the south of Spain near Granada (where you can ocasionally find a few vineyards of... Read More
DB2391-17
Organic
Malvasía Seca
2017
Malvasia
Sourced from Los Llanos Negros, a western oriented slope with vineyards planted on volcanic lapilli at 200-400 meters of altitude and up to... Read More
DB2392-13
Organic
Listán Blanco (Solera `13)
NV
Listán Blanco
Listán Blanco vinified from a 'solera' system started in 2013. Every year since she has added some juice which stayed under flor in... Read More

DB0571-17
Organic
Negramoll
2017
Negramoll
Negramoll is the local name for Tinta Negra, one of the workhorse grapes of Madeira; it is actually much more widely planted throughout the... Read More

DB2389-17
Organic
Sin Titulo
2017
Negramoll
"Dialectic of opposites" - Blend of Negramoll from very different sites in the north and south part of the islands. Vine age ranging... Read More

DB7902-17
Organic
Malvasía Dulce
2017
Malvasia
From various plots and zones around the island. The wine is vinified dry in tank; about 2/3rds stay in 600L oak until bottling.