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Buy Wine from Sei Solo Bodegas y Viñedos
Sei Solo Bodegas y Viñedos is located in Roa de Duero, a small town in the province of Burgos, in the heart of the prestigious Ribera del Duero region of Spain. The choice of this location is not accidental; the Ribera del Duero is known throughout the world for its excellent conditions for viticulture, especially for the Tempranillo variety, known here as Tinto Fino.
Since its origins, the winery has been driven by the passion and vision of Javier Zaccagnini, a veteran in the wine industry with an outstanding career. Zaccagnini was, for six years, director of the Regulatory Council of the Ribera del Duero Denomination of Origin, a position of great influence in the region.Before starting his personal project with Sei Solo in 2007, Javier Zaccagnini co-founded the AALTO winery in 1999 with the renowned oenologist Mariano García, who previously directed the Vega Sicilia winery for 30 years. AALTO is today one of the iconic wineries of Ribera del Duero. In 2005, Zaccagnini also founded Bodegas Ossian in the D.O. Rueda, dedicated to the production of high quality white wines. With Sei Solo, however, he embarked on a more intimate project, seeking to make wines that reflected his personal interpretation of Tempranillo.
The first Sei Solo wine was released in 2011, but the project continued to evolve until, in 2018, Zaccagnini made the decision to concentrate fully on this winery, setting aside his other ventures to dedicate himself alongside his son Michael Zaccagnini. Michael brings a fresh perspective and extensive international experience, having worked in regions such as Burgundy (France), Bordeaux (France) and New Zealand before returning to Ribera del Duero to lead Sei Solo's operations.
Vineyards
Sei Solo's vineyards are the heart and soul of its wines. With 33 hectares of vineyards spread over 28 carefully selected plots, the winery has concentrated its efforts in the village of La Horra, a few kilometres from Roa de Duero. This approach allows Sei Solo to take advantage of the particular character of this area, known for its balance between elegance and depth in the wines.
Ribera del Duero has a varied terrain, with alternatingclay, limestone and sandy soils, which give the grapes a unique structure and complexity. In La Horra, the average altitude is between 800 and 900 metres above sea level, which favours a slow ripening of the grapes and a high concentration of aromas and fine tannins. This extreme continental climate, with cold winters and hot summers, produces large temperature variations between day and night, a factor that contributes to the development of complex aromas in the grapes.
The plots are made up of vineyards over 60 years old, which allows us to work with mature vines that bring a deep and concentrated character to the wines. The winery's philosophy regarding vineyard management is one of absolute respect for the plant and the soil, with detailed monitoring of each vineyard, adjusting agricultural practices according to the conditions of each vintage.
Philosophy
Sei Solo' s philosophy revolves around winemaking that prioritises the authentic expression of Tempranillo and the terroir of La Horra. For Zaccagnini, winemaking is not about imposing a heavy footprint of techniques or processes on the grape, but allowing the wine to tell its story in the purest way possible. This means limiting intervention in the vineyard and cellar as much as possible, favouring practices that allow the fruit and terroir to express themselves fully in each bottle.
From the outset, Sei Solo set out to move away from the tradition of producing intense, tannic, oak-heavy wines, a common trend in Ribera del Duero. Instead, they opted for an approach oriented towards finesse and elegance, highlighting the natural nuances of the grape and avoiding the prominence of wood. To achieve this, they use 228 and 600-litre barrels with two or more years of use, which reduces the influence of wood on the wines, keeping the fruit and mineral character intact.
In the winery, each plot is vinified separately in stainless steel tanks of different capacities, which allows precise control over each vineyard and helps the wine to retain its personality. During fermentation, the grapes are pumped-over and pigeage (treading of the grapes) to ensure a smooth and balanced extraction of aromatic compounds and tannins. Malolactic fermentation is carried out at controlled temperatures, extending over several months to obtain a silky texture on the palate without the need for chemical interventions or additives.
Michael Zaccagnini's work has been key in the evolution of the project, bringing an innovative vision that complements his father's experience. His time in some of the world's best wine regions has given him a broad understanding of the nuances that wines can achieve when the environment and nature of each vintage are respected. Since taking over as technical director in 2018, Michael has further refined the winemaking methods at Sei Solo, focusing on natural fermentation without high temperatures and maintaining a philosophy of minimal intervention at all stages of winemaking.
The name Sei Solo has a special meaning, inspired by Javier Zaccagnini's other great passion: classical music. Faced with the impossibility of registering the name La Horra, in reference to the village of origin of the grapes, Javier decided to pay homage to the composer Johann Sebastian Bach. Sei Solo comes from Bach's masterpiece "Sei Solo a Violino senza Basso accompagnato", a series of sonatas and scores for solo violin.
The choice of this name reflects the character of the winery's wines: elegant, refined and full of nuances, but also intimate and personal, just like Bach's music. In addition, Bach's original calligraphy is used on the wine labels, creating a symbolic link between the art of winemaking and the art of music.
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Buy Wine from Sei Solo Bodegas y Viñedos
Sei Solo Bodegas y Viñedos is located in Roa de Duero, a small town in the province of Burgos, in the heart of the prestigious Ribera del Duero region of Spain. The choice of this location is not accidental; the Ribera del Duero is known throughout the world for its excellent conditions for viticulture, especially for the Tempranillo variety, known here as Tinto Fino.
Since its origins, the winery has been driven by the passion and vision of Javier Zaccagnini, a veteran in the wine industry with an outstanding career. Zaccagnini was, for six years, director of the Regulatory Council of the Ribera del Duero Denomination of Origin, a position of great influence in the region.Before starting his personal project with Sei Solo in 2007, Javier Zaccagnini co-founded the AALTO winery in 1999 with the renowned oenologist Mariano García, who previously directed the Vega Sicilia winery for 30 years. AALTO is today one of the iconic wineries of Ribera del Duero. In 2005, Zaccagnini also founded Bodegas Ossian in the D.O. Rueda, dedicated to the production of high quality white wines. With Sei Solo, however, he embarked on a more intimate project, seeking to make wines that reflected his personal interpretation of Tempranillo.
The first Sei Solo wine was released in 2011, but the project continued to evolve until, in 2018, Zaccagnini made the decision to concentrate fully on this winery, setting aside his other ventures to dedicate himself alongside his son Michael Zaccagnini. Michael brings a fresh perspective and extensive international experience, having worked in regions such as Burgundy (France), Bordeaux (France) and New Zealand before returning to Ribera del Duero to lead Sei Solo's operations.
Vineyards
Sei Solo's vineyards are the heart and soul of its wines. With 33 hectares of vineyards spread over 28 carefully selected plots, the winery has concentrated its efforts in the village of La Horra, a few kilometres from Roa de Duero. This approach allows Sei Solo to take advantage of the particular character of this area, known for its balance between elegance and depth in the wines.
Ribera del Duero has a varied terrain, with alternatingclay, limestone and sandy soils, which give the grapes a unique structure and complexity. In La Horra, the average altitude is between 800 and 900 metres above sea level, which favours a slow ripening of the grapes and a high concentration of aromas and fine tannins. This extreme continental climate, with cold winters and hot summers, produces large temperature variations between day and night, a factor that contributes to the development of complex aromas in the grapes.
The plots are made up of vineyards over 60 years old, which allows us to work with mature vines that bring a deep and concentrated character to the wines. The winery's philosophy regarding vineyard management is one of absolute respect for the plant and the soil, with detailed monitoring of each vineyard, adjusting agricultural practices according to the conditions of each vintage.
Philosophy
Sei Solo' s philosophy revolves around winemaking that prioritises the authentic expression of Tempranillo and the terroir of La Horra. For Zaccagnini, winemaking is not about imposing a heavy footprint of techniques or processes on the grape, but allowing the wine to tell its story in the purest way possible. This means limiting intervention in the vineyard and cellar as much as possible, favouring practices that allow the fruit and terroir to express themselves fully in each bottle.
From the outset, Sei Solo set out to move away from the tradition of producing intense, tannic, oak-heavy wines, a common trend in Ribera del Duero. Instead, they opted for an approach oriented towards finesse and elegance, highlighting the natural nuances of the grape and avoiding the prominence of wood. To achieve this, they use 228 and 600-litre barrels with two or more years of use, which reduces the influence of wood on the wines, keeping the fruit and mineral character intact.
In the winery, each plot is vinified separately in stainless steel tanks of different capacities, which allows precise control over each vineyard and helps the wine to retain its personality. During fermentation, the grapes are pumped-over and pigeage (treading of the grapes) to ensure a smooth and balanced extraction of aromatic compounds and tannins. Malolactic fermentation is carried out at controlled temperatures, extending over several months to obtain a silky texture on the palate without the need for chemical interventions or additives.
Michael Zaccagnini's work has been key in the evolution of the project, bringing an innovative vision that complements his father's experience. His time in some of the world's best wine regions has given him a broad understanding of the nuances that wines can achieve when the environment and nature of each vintage are respected. Since taking over as technical director in 2018, Michael has further refined the winemaking methods at Sei Solo, focusing on natural fermentation without high temperatures and maintaining a philosophy of minimal intervention at all stages of winemaking.
The name Sei Solo has a special meaning, inspired by Javier Zaccagnini's other great passion: classical music. Faced with the impossibility of registering the name La Horra, in reference to the village of origin of the grapes, Javier decided to pay homage to the composer Johann Sebastian Bach. Sei Solo comes from Bach's masterpiece "Sei Solo a Violino senza Basso accompagnato", a series of sonatas and scores for solo violin.
The choice of this name reflects the character of the winery's wines: elegant, refined and full of nuances, but also intimate and personal, just like Bach's music. In addition, Bach's original calligraphy is used on the wine labels, creating a symbolic link between the art of winemaking and the art of music.