Much time has passed since the 2004 vintage when Solo first debuted. The conditions of a benevolent and generous year have enabled the label to resurface with the characteristics that made it unique. The grapes were harvested on September 17th from a single vineyard, a tenacious vine that thrives on very little soil on highly rocky soil. Six months of maceration on the skins in amphorae enhance the wine's distinctive minerality before it ages in wood for two years.