About 4 Monos:
'4 Monos' is a Spanish project of four friends who call themselves the 'four monkeys'. They met years ago during a multi-day hike in the mountains of Sierra de Gredos. That meeting was not entirely coincidental, because the similarities between each other were soon apparent. They all come from the area and have an enormous love for it. And, they have a deep-rooted love for the wine culture of the region. A friendship was inevitable. In fact, a company emerged from it!
The 4 monkeys in question are David Moreno, who decided to lend the family vineyards in the area for the project, Javier & Laura (now married) are the two monkeys who make the wines; and finally David Velasco who keeps the accounts.
(Javier is also winemaker at the iconic Bodegas Jiménez-Landi estate!)
In 2010, the first minuscule harvest. In the meantime, there are 7 ha of fields available and the annual production is at a high level. We are proud that we can bring some of it to the Netherlands!
About the area:
The Sierra de Gredos is an impressive mountain range, about 80 km west of Madrid. The chain crosses the appellations of Méntrida, Vinos de Madrid, and Castilla y León. It is not surprising that the meeting of the 4 Monos took place here. All four are lovers of walking, and the Sierre de Gredos is perfect for that. The landscape is downright spectacular and vast, with snow-capped peaks up to 2,592 meters high and an enormous wealth of fauna and flora. Old, high-altitude vineyards alternate with chestnut trees, almond trees, wild camomile, olive fields, wild flowers. The area exudes beauty, tranquility and character. What a setting…
About the wine style:
Wine growing has existed in Sierra de Gredos for a very long time, but as an area of origin for quality wine it had a dubious reputation for a long time. Until the 4 Monos came along! With old bushvine fields planted on granite they make 'low intervention' wines that radiate character and typicality. Only indigenous grape varieties are used. They advocate whole bunch fermentation, minimal extraction and the use of large barrels and foeders to avoid wood flavours. This makes the wines fresh, juicy and made on the fruit.