The batches of grapes for SEI SOLO 2019 fermented in stainless steel tanks of different sizes in order to adapt the tanks to the vines and to ferment each batch separately. Gentle pump-overs were carried out in order to maintain the fruit and freshness of the grapes, without forcing extraction or temperature, in pursuit of a tannic structure that was more elegant than powerful. After alcoholic fermentation, the wines were racked into 2-year-old French oak barrels, where they underwent malolactic fermentation to obtain finesse and personal style. After malolactic fermentation, each lot was racked into 600-liter barrels, where they were aged for 19 months. Only 20% of these foudres are new in order to maintain the fruit and avoid excess wood that would alter the aromatic and taste balance of the wine.

The grapes come exclusively from very old vineyards between 60 and 100 years old, in La Horra, all goblet trained and low yielding - from 1,000 Kg to 2,500 Kg/Ha. We harvest by hand in small boxes, being all the clusters inspected, one by one, on a selection table.

SEI SOLO 2019 was bottled at the end of July 2021, without fining and with a light filtering, just to remove small impurities. After bottling, our wines remain for many months in the optimal storage conditions of our winery, to be rounded and refined in the bottle before release. Its release to the market is scheduled for December 2021.