Hacienda Solano’s entry-level wine is the best option when it comes to getting to know the project of the Cubillo and Toni Sarrión family in the Ribera del Duero. A good example of respectful, artisanal and additive-free oenology, which perfectly reflects the terroir of the Burgos area of ​​La Aguilera, one of the most popular areas of the region today. The particular climatic conditions of the year, with hardly any rain and a very hot summer, gave the wine a subtle candied fruit.

Selected vineyards of more than 40 years old. They are worked sustainably, avoiding the use of pesticides and herbicides. There are two types of soils, one sandy with pebbles limestone, and another of small rounded pebbles, silica with reddish sand and a small percentage of clay.

After the manual harvesting in 12-kilogram boxes, the wines were harvested separately, depending on the soil, in stainless steel and concrete tanks with temperature control. Fermentation is spontaneous with native yeasts, lasting approximately 14 days and with minimal intervention with small pumping overs. Malolactic fermentation in a steel tank and a 500-litre barrel. The wine is aged for 12 months in  500-litre French oak barrels (one third of the total) and a 5,000-litre concrete tank.