Sei Solo is the estate’s most nuanced and textural cuvée, sourced from old-vine Tempranillo parcels in La Horra. The mature vines deliver natural concentration and finely grained, silky tannins, allowing the wine to express depth without excess weight. The aromatic profile leans toward red fruit, floral undertones, and savory complexity, supported by structure and a delicate finish.
Fruit is hand-harvested and carefully sorted before destemming and gentle crushing. Alcoholic fermentation proceeds with native yeasts in stainless steel, with a calibrated extraction regimen of pump-overs tailored throughout fermentation to build structure while preserving finesse. Following fermentation, a portion of the wine undergoes malolactic fermentation in used oak. The élevage takes place in 600L barrels for 15 to 21 months. The wine is bottled without fining, clarification, or stabilization, relying instead on natural settling and careful racking.
Join Our Mailing List
