Angostura Bitters, Orange Bitters, Black Cherry, House Demerara

BALLER OLD FASHIONED

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

100% Tinta de Toro/Toro: Estate grafted vineyards from 1895-1915. Practicing organic dry farmed viticulture with certain selective biodynamic practices. Sourced...

Select ripe Tinta de Toro grapes from the estate vineyards, ensuring they are free from disease and overripe. It’s essential to pick grapes by hand to maintain the integrity of the fruit.

Harvest the Grapes

Use a crushing machine to gently crush the harvested grapes, releasing the juice while keeping the skins intact.

Crush the Grapes

Transfer the crushed grapes, including skins and juice, into fermentation tanks.

Transfer to Fermentation Tanks

Allow the natural sugars in the grape juice to ferment. Monitor the temperature and sugar levels regularly for optimal fermentation, which typically lasts from 7 to 14 days.

Initiate Fermentation

Once fermentation is complete, use the press to separate the wine from the skins. Collect the free run juice and the pressed juice separately.

Press the Wine

Use bottling equipment to fill and seal the wine into bottles. Ensure that the bottles are clean and sterilized to preserve the wine's quality.

Bottling

Tinta de Toro grapes

Organic soil amendments

Water (for irrigation, if needed)

Crushing machine

Fermentation tanks

Press

Bottling equipment

Bodegas Teso La Monja “Alabaster”

OLÉ!

Whole Herb – Roasted Turkey

Olé Tapas & Restaurant

Roasted Vegetable Medley

Package A

Add Non Alcoholic drinks package

Make Bodegas Teso La Monja “Alabaster” Recipe in just 2h 30m. 100% Tinta de Toro/Toro: Estate grafted vineyards from 1895-1915. Practicing organic dry farmed viticulture with certain selective biodynamic practices. Sourced...

Bodegas Teso La Monja “alabaster” Recipe

Descriptors

Tasting Notes

Food Pairings

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