The absence of phylloxera in the Canary Islands has preserved many unique varieties, creating an unparalleled viticultural heritage. As a result, all of the vines are ungrafted,
allowing for a complete interaction between the plant and soil, helping to impart marked minerality. Together, the volcanic soils, the cooling Alisios trade winds and the distinctive microclimates contribute to the extraordinary personalities of the wines. The vines are grown in a constellation of small vineyards in the North and Northwest of the island, where they are trained following a variety of methods, from the traditional ‘rastras’ in the Northwest to the ‘cordón trenzado’ in the Orotava Valley. In contrast, some vineyards are trained using the Vertical Shoot Position (VSP) method. The vineyards are managed sustainably without the use of herbicides or synthetic products. Instead, cover crops fertilise the soils naturally and products such as sulphur, copper or cinnamon are used, if necessary. Due to the land's orography, the vineyards are manually cultivated, resulting in handcrafted wines.