In 1962, Miguel A. Torres had just completed his studies in France. Driven by the energy of freshly acquired knowledge, he traveled back and forth between Vilafranca and a small cellar in Pontons to observe the results of fermenting grapes in the coldest area of the Penedès. He states "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.”