Sei Solo Winery and Vineyards

We have 15 stainless steel tanks of different capacities to be able to adapt the fermentation volume to the different vineyards, producing them separately, and thus maintain the identity of each one of them.

At SEI SOLO we had the goal since its foundation of producing Tempranillo from Ribera del Duero (Tinto Fino) in a personal way so that, instead of obtaining powerful, very tannic wines with a great presence of wood, we achieved great finesse, with nuances typical of the grape, which reflected the very personal style of the La Horra vineyards.

To do this, from 2007 to 2011 we were testing various production ideas, fermenting in four 2,000 liter 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 exclusively using barrels of two or more years of use, 228 and 600 liters.

Those four years of searching for a personal style gave us, through what we liked and what we rejected from the different productions, the experience and 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 that way of making.

Since 2015, my son Michael has joined the project, who after finishing his studies in Oenology and Viticulture and working in Burgundy, Bordeaux and New Zealand, was trained at AALTO in the philosophy of Mariano García (Mariano was technical director and oenologist at Vega Sicilia for 30 years) until in 2018 the SEI SOLO project moved to its own headquarters and began a new stage.

Starting with the 2018 harvest, with the transfer of the winery to the new facilities in Roa de Duero, we have further refined our work philosophy in the vineyards and in the winery and we are satisfied with the results. Every year we focus more on the vineyards of La Horra, producing by plot 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.

Although the work of improving wines more and more is, fortunately, a work that never ends and is perpetuated through several generations of producers.