The sounds and smells of the winery have been part of my life ever since I was a child. The grape harvest, the juice-infused air, racking, the barrels, the wines, the ploughed ground and vine pruning are part of that atmosphere of wine that has always dominated the everyday language spoken at home.
It was my father; Miguel Monje, who taught me to love the land, its vines, its wines and its people; just as he learnt from his forefathers, Agustina Monje, Sebastián Monje Ocampos, Miguel Monje García, Isabel Monje. Their winemaker’s passion has been passed down through the generations ever since 1750.
It is now my turn today to uphold the family tradition. I am the fifth generation of Monjes whose vocation lies in the fascinating world of wine.
Every single bottle we produce is the living proof of our family’s hard work and the spirit that guides us.
Our experiences are so special because of our wine, our vines and our surroundings. The use of volcanic soil and traditional grape varieties is reflected in the unique, fresh taste of our wines. We mostly produce red wines, which possess an original personality making them quite difficult to classify at times. Our wines are all bursting with life and possess an attractive colour with fresh, full and fruity aromas.
Our wines truly reflect the area in which they are produced. All of our wine varieties are part of a limited production of wine that is bottled and individually numbered under the “Denominación de Origen Tacoronte-Acentejo”.
Producing 1,500 vines per hectare with an average age of 50, our vines grow along the ground for eight months before being raised up onto wooden stakes that support them until the grapes are picked. We grow Listán Negro, Listán Blanco and Negramoll, three varieties of grapes that give our wines their original characteristics. We also experiment with a great many other pre-phylloxera varieties bequeathed to us by our forbearers.
The landscape surrounding the winery is a delight to behold: vineyards, mountains, the sea and the sun. It is a perfect spot to live and nurture our wines. Built by my father back in 1956, the winery was modernised in 1983 but still holds the original oak barrels where the traditional red wine is left to ferment and mature. It is here that we combine age-old practices with modern-day technology.
The winery accommodates our grape harvesting requirements with a capacity of 160,000 litres. Our dedicated ten-person team, works tirelessly to maintain the guiding principles and the loving care that this vocation so deservedly demands.