Denominacion de Origen
D.O. Ribera Del Duero
Ribera del Duero Burgalesa
Tinto Fino - these sites are planted with massal selections of the oldest cultivars of Tempranillo planted in Ribera del Duero
3.5Ha of vineyards spread over 11 plots in the towns of Pedrosa de Duero, Roa, Anguix and Quintanamanvirgo.
Practicing organic traditional viticulture. All of the vineyards are head-trained and dry-farmed. Due to the small size of the project, all viticultural duties including pruning, leaf pulling, plowing by horse, selecting cover crops, and digging soil pits are all carried out by Eduardo.
Deep alluvial sedimentation soils, sandy loam composition with a large amount of boulders and clay subsoils that help balance the vegetative cycle.
Continental Atlantic. Very long and cold winters. Short and dry summers marked by a very pronounced temperature changes between day and night.
The grapes undergo rigorous double-manual sorting, both before and after destemming. The whole berries ferment spontaneously in 3,000L French oak vats, with very gentle extraction via pigeage. Total maceration lasts around 20 days. Gentle pressing in a vertical basket press. Late malolactic fermentation (May-June) in neutral 500L French puncheon.
12 month in 500L neutral French puncheon and 8 months in concrete vat.
For many years Eduardo Eguren was in charge of production of his family's wines at Teso la Monja. As a result, he is loves the expression of Duero Valley Tempranillo, and in 2019 he released his first bottling of old vine Tinto Fino from a collection of tiny parcels planted at high altitudes in some of the oldest terroirs of Ribera.