Under this heading come year after year between four and five monovarietales with the same front label but with the name of the grape well identified in the counter tag.

The range of red wines is complemented by two other varietals, Mencia that comes with the name of Livre and Rufete that comes out with that of Rufian.

Red wines that nobody will leave indifferent and the important thing is not the volume of bottles / year, the maximum is always the quality.

The name of Sietejuntos comes alone, because initially there were 7 small deposits that I made, 7 are the barrels of tempranillo, 7 are the varietals with which I have fun in Microbio wines, 7 is a cabalistic number that follows me and gives me luck...

Tempranillo

Tempranillo 95% y 5% syrah.

It is the only wine that is not 100% monovarietal. The grape comes from a vineyard in the municipality of Nieva, province of Segovia, and was planted in 1946 in free standing on silica sand and boulder. The cultivated area is 1.26 Ha at an altitude of 900 meters.

Vinification:

The cold grape is destemmed and is kept macerating with the must 4 or 5 days before the start of the alcoholic fermentation. Once this has been started, several overruns are made according to the density and tasting of the must-wine or wine. As we are not in favour of extracting excessive tannin from the skins, nor much colour, the pulp is removed from the barrel and pressed at a density of 1005/1010. Then the wine is put in a barrel to finish the alcoholic fermentation. Therefore, we consider the batton as a friendly tool. After the malolactic, the wine is racked, being generous with the lees. Depending on the years, a different aging time is provided in barrel, usually 12/14 months.

The production is approximately 7/8 barrels per year.

100% Syrah

The grape comes from a plot in Nieva, province of Segovia. The vineyard was planted in 1999 on a decomposed gray slate floor, and the grafting wood comes from the Crozes-Hermitage. The cultivated area is of 0.81 Ha.

Winemaking

According to the maturation of the grape is worked with more or less raspón, reaching up to 100% raspón or whole vintage. They are made up and aerated at the beginning of the alcoholic fermentation to extract flowers and fruits, and the second section of the alcoholic fermentation is done with hands and feet. The pressing is smooth and is lowered to Burgundian barrel, coming from white wine, to round the tannins and fix the color.

The production is 2/3 barrels per year.

Merlot 100%

The grape comes from a plot in Nieva, province of Segovia. The vineyard was planted in 1999 on a soil of silt and black clay and a subsoil of gray slate. The cultivated area is of 0.81 Ha.

Vinification:

It is always destemmed to obtain the maximum fruitfulness of this noble varietal. A strong aeration is performed at the beginning of the alcoholic fermentation and, in the second section, the hat is dipped gently with hands and feet, so as not to break the skins and not to extract vegetal touches.

As its name indicates is a young, agile and dynamic wine, with a long and easy drink, nevertheless it does not stop having structure and intensity.

One particularity of these wines is that they are 0,0 SO2, without filtering or clarifying.

Tempranillo 100%

Grape coming from the plot of the rills on a decomposed slate floor.

Elaboration.

There is a slight carbonic maceration and very fast pressing of the pasta, only eight days of contact and fermentation, with about 1020 density the paste is pressed and tucked into deposits to end the FA without being in contact with their skins so as to avoid an excess of tannis.

Once the F.A is finished, the wine is removed and kept closed under supervision to avoid reductions.