Sei Solo Wineries and Vineyards
| Año de fundación | 2007 |
| País | |
| Uvas | |
| Regiones |
Spain
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93
PEÑÍN
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95
PEÑÍN
2021
At SEI SOLO, our goal since its foundation was to produce Tempranillo from the Ribera del Duero (Tinto Fino) in a personal way so that, instead of obtaining powerful, very tannic wines with a strong presence of wood, we would achieve great finesse, with nuances typical of the grape, which reflect the very personal style of the La Horra vineyards.
To this end, from 2007 to 2011 we tested various ideas for production, fermenting in four 2,000-litre wooden tanks, with varying proportions of stems in the vat, with pumping over and pigeage, without adding press wine, carrying out malolactic fermentation at a very low temperature over several months and using only 228- and 600-litre barrels that were two or more years old.
Those four years of searching for a personal style gave us, through what we liked and what we discarded from the different elaborations, the experience and the vision of the type of wine we wanted to make.
Finally, in 2011 we put the first wine on the market and until 2018 we maintained this way of producing.
Since 2015, my son Michael has joined the project. After completing his studies in Oenology and Viticulture and working in Burgundy, Bordeaux and New Zealand, he was trained at AALTO in the philosophy of Mariano García (Mariano was technical director and oenologist at Vega Sicilia for 30 years) until 2018, when the SEI SOLO project opened its own headquarters and began a new stage.
Since the 2018 harvest, with the transfer of the winery to the new facilities in Roa de Duero, we have further refined our philosophy of work in the vineyards and in the winery and we are satisfied with the results. We focus more and more each year on the vineyards of La Horra, producing by plots in stainless steel tanks of different capacities, carrying out fermentations that are very respectful of the grapes, without reaching high temperatures and simply seeking a harmonious development of the process, without major interventions.
Fortunately, the work of improving wines more and more is a never-ending task that continues through several generations of winemakers.
