Big Bottles Teso La Monja Tempranillo 2021 'Alabaster' Toro 1.5L Magnum
Notes: The Eguren family of Teso la Monja are one of D.O. Toro's most important pioneers, having cofounded Bodega Numanthia-Termes with Jorge Ordóñez in 1997. Numanthia was the first exhaustive fine wine project to resuscitate Toro since phylloxera. Tempranillo originated in the Duero Valley, and many ampelographers believe that it originated in Toro, where it is known as Tinta de Toro. These ancient clones of Tempranillo were responsible for Toro being celebrated as Spain's finest winemaking region during the Middle Ages. Toro was also Spain's only region to completely resist phylloxera due to its sandy soils. Teso la Monja is the Eguren family's new interpretation of Toro, where they sought to produce a more refined and restrained expression of Toro.
Denominacion de Origen: D.O. Toro Location:Valdefinjas
Varietal: 100% Tinta de Toro
Vineyards: Estate ungrafted vineyards in Valmediano, La Jara, and Marinacea.
Year(s) Planted: 1895-1915
Viticulture: Practicing organic dry farmed viticulture with certain selective biodynamic practices. Alabaster is sourced from centenary-old, head-trained goblet vines of Tinta de Toro that are all ungrafted and planted with old massal selections of Tinta de Toro.
Soils: 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.
Climate: Continental climate, characterized by drastic diurnal shifts, very hot & dry summers, and cold winters. Annual precipitation hovers around 350 mL/M2, less than half of Rioja.
Winemaking: The berries are hand-destemmed, berry by berry, by a team of 75 at harvest. The whole berries ferment (inoculated with yeast cultured from their vineyards and cellar) in 1,000L French oak vats. Extraction is gentle to avoid over-extraction of the concentrated Tinta de Toro. Gentle press in a vertical basket press. Malolactic fermentation in new French barrique.
Aging: 18 months in new French barrique.
