Red wine from the Teso la Monja winery, under the D.O. Toro. Fermentation takes place in an open wooden vat, after which the 25-50 cm surface grape is manually crushed 3 times a day for an hour and a half. The malolactic is produced in special ovoid-shaped wooden tanks that help to achieve a more silky, elegant and integrated wine. Aging is completed in three new fine-grained, medium-toasted Bordeaux barrels for a minimum period of 26 months, after which it has remained in storage for 2 months before being bottled.