“During the early 1960s, after completing my viticulture and enology studies in France, I wanted to put into practice what I had learned in Dijon. At a small winery in Pontons, a mountainous area where the nights are very cold, I first fermented grapes at a low temperature to obtain a fresher and more aromatic white wine. This fortunate discovery provided the basis for what is now Viña Sol, which we continue to make with utmost care to this day, half a century later.” M. A. Torres