Preludio de Sei Solo

The grapes come from predominantly clay soils, in some places calcareous and sandy; the vineyards are mainly in La Horra, with younger vintages also including other sites. After hand harvesting and sorting, the must ferments with natural yeasts in stainless steel; malolactic fermentation takes place partly in tank and partly in used French barriques. Ageing lasts around 15 to 21 months depending on the vintage, mainly in 600-litre barrels. Stylistically, the wine shows red and black fruit, cocoa and toast aromas, lively acidity, soft to firm tannins and a medium to full body. ([seisolo.es](https://seisolo.es/los-vino/?utm_source=openai))