The Monje family tree goes back five generations of ancestors who produced wine, to the remote 1750s. But the current winery has a more recent origin: Miguel G. Monje purchased the La Hollera estate in 1956 and two years later constructed the building that would accommodate his press and wooden hulls.

When his son Felipe joined the family company in 1983, a new era commenced that turned it into one of the livilest and most active wineries on Tenerife, not only producing a wide range of great wines, but also opening the doors to many cultural and gastronomic activities under a broad concept of tourism for wine lovers.

One of the livilest and most active wineries on Tenerife, not only producing a wide range of great wines, but also opening the doors to many cultural and gastronomic activities

To the gradual transformation of their 17-hectare modern low-vine cultivation vineyard (though a few hectares still maintain the traditional system) and the constant modernization of the winery’s equipment with new technology, they added, in 2009, the construction of a new and unique 3-story subterranean complex: on the first floor the must is extracted from the grapes and the vinification begins (the laboratory, the stainless steel containers, and the bottling hall are also located on this floor); a spiral ramp descends to the second floor on which rows of barrels are aligned and where there is a space for events such as concerts, poetry recitals, and theatre; the third floor is a completely different space, the Wine Bank (a gallery with niches in which to store bottles of wine owned by their clientele), a sampling bar, and an exhibition hall.

One of the highlights is the regional cuisine offered at their restaurant for breakfast and lunch, located on the highest floor, with panoramic views of the vineyard. Its program called Wine & Sex is also unique, as Felipe Monje explains: “It is a different experience, with a dinner/sampling that invites guests to enjoy the erotic and gastronomic aspects of wine during an evening in which participants are advised to adhere to a smart wine consumption so as to enjoy the music, performing arts, and erotic games.”

Traditional red Monje are produced honoring old practices like maceration in an open tank and fermentation in old oak barrels

Some of the best wines from Tenerife and the Canary Islands can be found at Bodegas Monje, combining their ancestors’ finest traditions with the use of modern oenological standards to take full advantage of the century-old Island grapes. Examples include the traditional red Monje (from Listán Negro, Listán Blanco, and Negramoll grapes that are produced honoring “old practices like maceration in an open tank and fermentation in old oak barrels,” says the vintner); the red Monje using carbonic maceration (from Listán Negro grapes, the first using this method that came onto the market on the island); the Dragoblanco (with the fruity aromas of a young Listán Blanco); or the delicious Vino Padre (a sweet red that pays tribute to Felipe Monje’s father and provides an exquisite and tasty dessert wine). For some years the exceptional Monje de Autor, an aged wine, has been issued as a Reserva, with a label illustrated by internationally renowned visual artists and musicians from the Canary Islands.

■ Bodegas Monje SL Camino Cruz de Leandro 36, 38359 El Sauzal (Tenerife), Islas Canarias (España) Phone number: (34) 922 585 027 Email: monje@bodegasmonje.com Home page: www.bodegasmonje.com ● Capacity: 220,000 liters. ● Average production: 150,000 bottles/year. ● Exportation: Spanish Peninsula, Germany, United States. ♠ Daily visits from 10am to 7pm (closed December 25, and January 1). Minimum fee 6€/person. ♣ There is a shop, a tasting lounge, and a restaurant (for breakfast and lunch; dinners only for events, closed on Mondays) ♥ Activities: Wine & Sex (gastronomic experiences), concerts, exhibitions, and theatre.