Hacienda Monasterio was born when Peter Sisseck arrived to Ribera del Duero and planted his vineyards. The winery was built in 1991 and 1992. In 1992, it was incorporated into the Carlos de la Fuente cellar.
The farm has a total of 167 hectares 108 of which are vineyards located on slopes facing south. The soils are characterized mainly by the high concentration of limestone. Located in the towns of Pesquera and Valbuena de Duero, territory known as La Mile de Oro.
The farm is divided into different subplots which have a high limestone concentration in common.
The main variety with which they work is Tinto Fino, although they also have the Cabernet Sauvignon, Merlot and Malbec varieties.
The plantations range around 4,000 plants per hectare with an average production of 3,500 kilograms per hectare, which means low production and allows extracting the maximum essence and quality of the plant. The pruning used is double Guyot, which allows a constant regeneration of the plant.
The harvest is done by hand and once in the cellar it goes through a selection table to guarantee the use of the best bunches. The fermentation takes place at around 30ºC and with natural yeasts, and the subsequent malolactic fermentation takes place in French oak barrels with racking every 3 months. The aging of their wines lasts a minimum of 12 months.
The aging room has a cold system that is used during the hottest months of the year. The labeling room and bottle room has natural ventilation to adequately renew the oxygen of the place.
This cellar is very involved in organic viticulture without the use of herbicides, pesticides or fertilizers. Instead natural products are used, such as extract of valeria, hypericum or yarrow.