Teso la Monja is a red wine made by the Teso la Monja winery, in Valdefinjas (Zamora), within the D.O. Bull. The Teso La Monja winery was founded in 2007 by the Eguren family, a family of Riojan origin and a great winemaking tradition (Sierra Cantabria). In love with the old vineyards in the area, Miguel and Marcos Eguren founded the first winery in Toro, the very famous Numanthia Termes winery, where they produced one of the great Spanish wines of all time, Termanthia, with which they achieved the highly prized 100 points. Parker. In 2008, with the foundations of Teso La Monja well established, they sold Numanthia Termes to the French group Louis Vuitton-Möet Hennessy. Teso la Monja is located in the municipality of Valdefinjas, province of Zamora, it owns 92 hectares, some of its vineyards are pre-phylloxera and more than 130 years old. Subjected to a harsh continental climate, with very hot summers and very cold winters that mark the opulent character of their wines. The land is cultivated in a way that is respectful of the surroundings and the environment, applying the minimum possible interventions when working the land. Avoid using herbicides or systemic products. Seeking the natural balance of the vineyard, with small productions of between 1,000 and 2,000 kg/ha, they achieve wines of maximum purity and identification with the terroir. Teso la Monja is a red wine made with bull ink that comes from its own small vineyard of 1.8 hectares. Pre-phylloxera strains planted in cups at an altitude of 775 meters, on soils with the presence of light limestone veins. The cultivation of this exceptional vineyard is under the precepts of biodynamics, preserving the principle of minimal intervention to obtain the maximum character and identity of the terroir and the grapes. The harvest is manual in small boxes. Once in the winery and after passing through a double selection table, the grapes are destemmed by hand, grain by grain, by a team of 55 people. Once the stem has been separated from the grains, all of this grape is vatted in a wooden vat where, once the alcoholic fermentation has begun, 40% of this grape is manually stepped on (between 25-50 cm), an operation carried out three times a day for a period of time. hour and half. Once the alcoholic fermentation is over, malolactic fermentation is carried out in an Ovum made of French oak wood, Taransaud. The aging is carried out in new French oak barrels, with fine grain and medium toast, for 24 months. Teso la Monja is an extraordinary wine, an oenological jewel that enhances Spanish viticulture.