We always get excited when the time comes to release a brand new wine onto the market, particularly when the wine is made by the team behind one of our most beloved wines, Bodegas Aalto.
Sei Solo, and Preludio represent the artistic vision of Javier Zaccagnini, achieved with wine-making assistance from the great Mariano Garcia, the man who famously made Vega Sicilia for over 30 years. Javier’s two newest babies might have been born in the 2011 vintage, but they were actually conceived back in 2007 with the purchase of some 60 year old vines in the top Ribera village of La Horra. The original and true aim was clear; to make a wine that whilst remaining a Ribera, leant purely towards Javier’s own personal tastes, with an emphasis on finesse, elegance and nuance at the expense of structure and overt wood influence.
Given the greatness of La Horra’s terroirs, Javier also wanted to allow the singular qualities and personality of the village to shine through. As a result, no new oak is used in any of the winemaking process. Fermentation takes place spontaneously after the wines are de-stemmed, cooled, and gravity fed into four large old wooden vats. These four vats are then separated into 228 litre and 600 litre used oak barrels. No press wine is added and Malolactic fermentation takes place naturally, slowly and without heating. It usually finishes in February.
The wines are racked a number of times over the next 18 months, before the time comes for the final blending. Whilst all the fruit comes from La Horra, Javier’s experience is that with four fermentation tanks, each divided into different sized barrels, you naturally achieve a number of stylistically diverse results. Those barrels which precisely fit the character goals Javier has in mind are blended together to form Sei Solo, with the rest making up the blend for Preludio. In 2011 the final Sei Solo blend amounted to 1200 bottles, while Preludio produced 4000 bottles.
It should be noted that Javier’s quest for perfection saw him attempt to fulfil his vision every year since taking control of the vines. It was only in 2011 after three attempts that he felt the resulting wine displayed all the attributes he so very much wanted to achieve.