When Teso la Monja was founded, the Eguren brothers sought out northern facing vineyard sites with Toro’s characteristic sandy soils. but with a higher percentage of clay and “canto rodado” or galets on the surface to mediate the diurnal shift that Toro that is characteristic to these high altitude sites in the Duero valley. These sites typically achieve phenolic ripeness at least two weeks earlier than sites planted on pure sand.

Rigorous double sorting at the winery, both before and after destemming. The whole berries ferment (inoculated with yeast cultured from their vineyards and cellar) in temperature controlled, 5,000L stainless steel vats. Extraction is gentle to avoid over-extraction of the concentrated Tinta de Toro. Malolactic fermentation in new French barrique.