Viki Torres, Bodega Matias l Torres

Bodega Matías l Torres, La Palma.

Wow she is strong! Viki Torres left Tenerife and the bar that she had been running there the last 7 years in 2008. She moved back to the south part of La Palma. She grew up here, but left when she was only 15 years old to study and run (yes, she is a sporty type) in Tenerife. La Palma, this pretty infamous Canary Island, is small and not many young people stay or move back. Viki started to help her father in the vineyards directly and since 2011 she has been in charge for both the vineyards and the winemaking.

IMG_3403

The family estate covers 3,2 hectares of vineyards on the black volcanic soils in ’Los Lllanos Negros’ the south western part and in ’Las Machuqueras’ the south eastern part of the Island. Here the vineyards are on an altitude of 350-400 meters. Her father was the fourth generation making wines here, but before 1997 he sold all wine that wasn’t consumed at home in bulk to bigger bodegas.

Today Viki works all alone in both the vineyards and the winery. The days are long and though (maybe needless to say, it becomes extremely hot in this steep vineyards). She also harvests and buy grapes from two organic grape growers in the north of the Island. These vineyards are on an altitude of 1400 meters; the volcanic soil here is older, more de-composed and mixed up with red clay, which gives the wines other characteristics then the ones from the south.

IMG_3431

All the vines have old European ungrafted roots, because the Phylloxera never hit the Canary Islands. When a vine dies, Viki uses ’macoutage’ to set a new plant, which means she takes a strong branch from the vine next to the dead one and put that in the soil so it starts to root. With this way of planting it takes 5 years before you start to get fruit, but it makes sure that you keep the exact same clone in the vineyard, the true identity is kept.

The grapes are all indigenous from here, some of them you might not have heard about. The whites are Malvasia Aromática, Listán Blanco, Marmajuelo, Dieago and Albillo Criollo. For the reds she has Negramoll and Listan Príeto.
She treats her vines as her babies and are extremely precise and focused both in the vineyards and in the winery.
You can really feel that in her wines, precise, full of tension and energy.

The white wines are intensely fruity that’s well balanced with great freshness and and impressive, salty mineral finish that’s really addictive.
The red wines have fine aromatics with deep fruits but at the same time really elegant and fresh, with fine tannins and a long, mineral finish.

2015 Las Machuqueras-Listán Blanco de Canarias

Soil: Black volcanic from the south east part ’Las Machuqueras’.
Grape: Listán Blanco
Appellation: DOC La Palma
Age of Vines: 50-110 years old.
Yields: 20 hl/h

Vinification: Direct press, then fermented and 50 % is aged 11 months in 500 liter old barrels and 50% in stainless steel before blending and bottling.


2015 Sin Título

Soil: Black volcanic from the south east and south west.
Grape: Listán Blanco
Appellation: DOC La Palma
Age of Vines: 50-110 years old.
Yields: 20 hl/h

Vinification: Direct press, then fermented and 50 % is aged 11 months in 500 liter old barrels and 50% in stainless steel before blending and bottling.


2015 60 Días

Soil: Black volcanic from the south east and south west.
Grape: 80% Listán Blanco 15% Albillo 5% Bujariego
Appellation: DOC La Palma
Age of Vines: 50-110 years old.
Yields: 20 hl/h

Vinification: Direct press, fermented for 60 days, the grapes was added in various stages as they got mature (therefore the name) and aged for 18 months in one 500 liter old chestnut barrel


2016 Malvasia Aromática Seco

Soil: Black volcanic from the south west part ’Los Lllanos Negros’.
Grape: Malvasia Aromatica
Appellation: DOC La Palma
Age of Vines: 50-70 years old.
Yields: 20 hl/h

Vinification: Direct press and then fermented and 50% is aged 10 months in 500 liter old barrels and 50% stainless steel before blending and bottling.


2014 Minúscula

Soil: Black volcanic from both the south west and south east, de-composed volcanic with red clay from the north.
Grape: 1/3 Malvasia Aromática, 1/3 Listán Blanco, 1/3 Albillo Criollo
Appellation: DOC La Palma
Age of Vines: 25-70 years old.
Yields: 20 hl/h

Vinification: Direct press and, then fermented and aged 10 months on stainless steel before bottling.

Extra: This wine was made as a present for Vikis brothers first born son. 750 bottles made, and all of them has an individual, hand painted label made by Viki herself.


2016 Clarete

Soil: De-composed volcanic with red clay from the north, black volcanic from the south.
Grape: 50% Negramoll, Listan Blanco 10% Albillo Criollo
Appellation: DOC La Palma
Age of Vines: 25-65 years old
Yields: 25 hl/h

Vinification: Direct press for Listan blanco, fermented and aged on tank and 500 liter old chestnut barrels with Negramoll that was skin macerated for 4 days before press. Albillo Criollo was fermented separately and skin macerated for 2 days then aged on tanks before blending and bottled in February.


2016 Negramoll

Soil: De-composed volcanic with red clay from the north, black volcanic from the south.
Grape: Negramoll
Appellation: DOC La Palma
Age of Vines: 25-65 years old
Yields: 25 hl/h

Vinification: Mainly whole bunches ferments for 6-8 days in an ancient wood vat, light pigeage by feet during the maceration. Pressed by hand with this obscene, more than 150-year-old press and then aged for 10 months on old 600 liter chestnut barrels and some old american 500 liter barrels before blending and bottling.


2016 Listán Príeto

Soil: De-composed volcanic with red clay from the north, 1400 meters altitude.
Grape: Listán Príeto
Appellation: DOC La Palma
Age of Vines: 65 years old
Yields: 20 hl/h
Vinification: Mainly whole bunches ferments for 6-8 days in an ancient wood vat, light pigeage by feet during the maceration. Pressed by hand with this obscene, more than 150-year-old press and then aged for 10 months on one old american 500 l barrels before blending and bottling.