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 wines. This family owned winery was built back in 1956 and modernised in 1983, but still holds the original oak barrels where the traditional red wine is left to ferment and mature. It is here where the family combines age-old practices with modern-day technology.
Their winemaker’s passion has been passed down through the generations ever since 1750. The winery is currently lead by the fifth generation of Monjes whose vocation lies in the fascinating world of wine.
In the town of El Sauzal, the vineyard stands some 600 meters above sea level in a spot known as La Hollera. The steep, stony yet rich volcanic terrain makes mechanised cultivation unfeasible and because of this, each and every one of the vines is tended to by hand. This region boasts a very special microclimate due to the perfect balance of sunshine and gentle sea breeze, making it the perfect wine making area.
Producing 1,500 vines per hectare with an average age of 50, the vines grow along the ground for eight months before being raised up onto wooden stakes that support them until the grapes are picked. The winery grows Listán Negro, Listán Blanco and Negramoll, three varieties of grapes that give their wines their original characteristics.
Book your winery experience
The Bodegas Monje wines are made with canary varieties, free of phylloxera and grown in volcanic soils, and will not leave you unmoved. Learn, taste and live this unique experience. The winery visit will be followed by a wine tasting session paired with cheese's and will include:
- A glass of Dragoblanco (young white wine) accompanied by a fresh white goats cheese from Tenerife.
- A glass of Hollera (red wine produced using carbonic maceration) accompanied by smoked goats cheese from La Palma.
- A glass of MonjeTradicional (young red wine) accompanied by a semi-cured peppery goats cheese from Fuerteventura.
- A glass of Listán Negro (Red, aged in the barrel) accompanied by cured goats and sheep milk cheese from Gran Canaria.
After enjoying a tour of the winery, learn and have fun participating in a “Mojo Pícon and Wrinkled Potatoes” workshop. This sauce is typical to the Canary Islands and can be red or green; made using coriander, parsley or pumpkin. The winery chef will guide you through the steps, so that you can achieve the best flavour when making one of the seven gastronomic marvels of Spain.
The workshop will be followed by lunch. Freshly baked bread with a selection of spreads (watercress butter, spiced goats cheese and chorizo Palmero) and thinly sliced cheese on toasted bread followed by shoulder of hog roast cooked in a firewood oven and accompanied by sweet vegetables, almond mojo, wrinkled potatoes and a lettuce and onion salad dressed in Monje Macho vinegar. For dessert, Canarian cream with Hollera Jam will be served. This menu includes coffee or tea and three glasses of young wine.
*As an alternative to meat, this part can be substituted for a fish or vegetable dish depending on the requirements of the client.
For a full refund, you must cancel at least 24 hours before the experience’s start time.
If you cancel less than 24 hours before the experience’s start time, the amount you paid will not be refunded.