The winery and independent wine production started only in 2006, but the family has been growing grapes for over 30 years in the Valle de La Orotava (Tenerife).
The family opted for the use of native varieties and traditional vine training methods. In order to preserve a viticulture and wine-making heritage that dates back five centuries old.
The vineyards are treated using only natural products when vine diseases eventually arise, and any systemic treatments in the vineyards are avoided.
The fruit for La Solana comes from a single vineyard of 1.5ha exposed to east and located between 350 and 450m of altitude. Made from 100% Listan Negro with vine ages range between 80 and 150 years old, planted in a volcanic rock rich in clay.
The wine is fermented in concrete vats with 50% whole cluster. Malolactic and maturation are done in 4500L wooden foudres and 500L oak barrels for 12 months. Bottled with low levels of sulfites.