During the 80s of the last century, our father began to practice sustainable and environmentally friendly viticulture. Four decades later, three of his five children decided to take over the vineyard and the cellar, but we took the step and started producing natural wines. In this way, what was already done in the vineyard is also reflected in what is done in the cellar. We seek to make wines with a soul and a conscience, for an audience equally aware of the need to make the world increasingly green and sustainable. Our production is small and is mainly aimed at a foreign public (especially tourists) who come to our islands for leisure and seek natural, unique wines made with native varieties such as our listán negro. As for our winery, it is small and artisanal and it is located in the La Orotava Valley, in the north of Tenerife, in the Canary Islands, on a small plot of about 5000 square meters. In addition, we have another plot of about 3000 square meters. The vine management system in these two small plots is that of the cordón trenzado (braided cord), typical of the La Orotava Valley and unique in the world. We practice what is now called heroic, regenerative and sustainable viticulture. We do not use any herbicides, we encourage and maintain vegetative cover between the vines, which are mown by machine or by hand, thus contributing to the regeneration of the soil. As a treatment for powdery mildew and mildew, we use sulfur and cinnamon powder. The harvest is always manual and the grapes are carefully selected so that they arrive at the winery in the best possible sanitary conditions, in order to produce wines without sulphites or with a minimum amount of sulphites added at the time of reception of the grapes in the cellar. press. Moreover, during vinification, we only use indigenous yeasts from our plots, we do not use any other additive or oenological adjuvant, we do not use cold in production and neither lactic acid bacteria. Our wines are neither filtered nor stabilized. The devatting is carried out by gravity, the wines are not filtered to be clarified; but this clarification occurs through the slow process of natural decantation. The rackings are mainly done by hand, as well as the bottling and labeling of each of the bottles.