Negramoll - 2017
Victoria E. Torres Pecis
4.05 / 5.0
- Type
- red still, dry
- Region
- La Palma DO, Spain
- Producer
- Victoria E. Torres Pecis
- Vintage
- 2017
- Grapes
- Negramoll
- Alcohol
- 13.5
- Sugar
- unknown
- Price
- 1010 UAH
- Cellar
- not available
Negramoll harvested from Los Llanos Negros, Las Manchas, Mazo and Briesta family vineyards. The age of vines spans between 30 and 120 years. Only 660 bottles produced in Lot A and 4000 in Lot B.
Ratings
4.00 / 5.0·750 ml·@Lo Kyiv
This wine consistently delivers, making it a reliable choice. It starts with a robust profile of black fruits, damp chalk, black pepper, and leather. With some patience and time to breathe, it further unfolds, revealing an enhanced fruitiness complemented by underbrush accents. On the palate, the wine is juicy, round, and silky, striking a harmonious balance. It's both delicious and displays a commendable level of complexity.
4.10 / 5.0·750 ml·@Home
Beautiful Negramoll with a great balance between fruitiness and minerality. Make a sniff and say hello to plums, spices, earth, cherry and smoke. It has a medium-plus body, almost perfect balance, and a long aftertaste with flavours of overripe plums (but not sweet) mixed with pencil lead.
Victoria E. Torres Pecis
Yes, Victoria E. Torres Pecis comes from the Canary Islands, specifically from the most north-westerly island - La Palma, La isla bonita as they call it. I know, it's crazy. Western Sahara is on the same latitude! The soils are volcanic and covered with picón, the dark ashy sand. The terrain is rugged. Climatic conditions are extreme. Vineyards are constantly whipped by Atlantic winds. Yet, people grow vines here and even manage to produce wines. There are 18 winemakers on the island, but Victoria Torres Pecis is the only one exported outside Spain.
I am like the Listán Blanco. Very resistant.
Victoria Torres Pecis is the sole owner and caretaker of her family's centenarian winery in Fuencaliente. Her father died in 2014. And since then, she has been working alone against the elements and harsh conditions of the island. Victoria learned the winemaking craft by watching her father use an old lagar (dating from 1885) to press grapes and vinify them in chestnut barrels. And not much has changed in the winery over time. It is small, with few stainless steel tanks, old American and French oak, and chestnut barrels. Only native yeasts and no temperature control.
In total, Victoria works on 4.7 hectares: 2 of them are her property, and the rest she rents. She also purchases the grapes from the farmers she works closely with. And all these vineyards are scattered around the island - from the southern tip to the west side of Roque de Los Muchachos. That also means that the altitude varies - some are at 1500 m above sea level. All vines are ungrafted (as mentioned on the labels) because phylloxera never reached The Canaries. And she works with quite old vines - some are older than 130 years!