• bodegas-siete-pecados
  • NO HAY VIDA SIN PECADO
  • We are “No hay Vida sin Pecado”, wine, food and other sins. Much more than just another Rioja winery, this is a project driven by the persistence of four dreamers –two wine producers, a restaurateur and a designer– all connected in one way or another to the world of wine. The winery is situated in Spain, in the region of La Rioja, or, to be more precise, in the area of Oyón (Rioja Alavesa), the home of many of the great wines belonging to the famous Rioja designation of origin.

  • Several years ago, we began this very special project with the aim of bringing a breath of fresh air to the world of Rioja wines. The result of this dream are the Seven Sins, a complicated, thought-provoking project both in terms of the development of the wines themselves and because it has involved the creation of a highly original image. The decision was made to consider everything anew, to start entirely from scratch: excellent quality wines, with different personalities, born from minority Rioja varietals, such as Tempranillo Peludo and Graciano, grown on our own 55 hectares of vineyards. The average age of the vineyards is 58 years but some of our vines are more than 100 years old. All of this, combined with the excellent location and the decision to use these indigenous and minority grape varieties, guarantees the quality of our wines. The work out in the fields begins long before the planting of the vineyard, however. The first step is the selection of the most suitable terroir for the wine that we are looking for. These must be elevated terrains, with poor soil, providing a very small yield. Bearing in mind that the subsequently planted vineyards will not suffer the use of any chemical treatments, it is essential that the terrain is extremely healthy to begin with. All of these characteristics are combined in the old vines, ensuring and guaranteeing the quality of our grapes. Another of the fundamental principles of this project is that it does not make use of any chemical fertilizers, instead employing only completely organic fertilizers, a decision which offers many benefits when it comes to making the wines at the winery, as we shall see later on. All of the work carried out from this point onwards is done manually (pruning, weeding, disbudding, picking, etc.), trusting in man's perfect communion with the land. Because of this, our production capacity is not very high, totalling around 250,000 litres per year, of which around 50% goes into making our wines.

  • Once the grapes arrive at the winery, all of our efforts go into translating the philosophy of the vineyard into the preparation of the wine. We begin by selecting the grapes manually in the hopper, rejecting all of those which we do not consider fit to go into our wines. The grapes are destalked and introduced into the fermentation tanks, where they are macerated for as long as is necessary, using nothing but tastings to decide when the maceration is finished. During this process, two remontage operations are carried out each day, in order to extract as much as possible from the grapes. Here is where the real challenge begins, and this is one of the things that makes ours such a special winery. First of all, we do not use tartaric acid, since our choice of land and the lack of chemical products (potash, nitrates, etc.) mean that the wines possess a perfectly balanced acidity level. This means we can take for granted that they will be wines with a long life ahead of them, as the total natural acidity is far more stable than one which has been modified using tartaric acid.

  • Nor do we use any added tannin, a practice which all other wineries follow nowadays. Instead, our wines ferment in wooden vats, thereby benefiting from the natural tannins found in this material. Another unusual characteristic is that the fermentation does not use any cultivated yeasts. This is possible because the grapes that we bring to the winery still possess enough bacteria of their own, since they are not killed off in the vineyard by the use of chemical treatments. Finally, let us not forget that our wines only contain a tiny dose of metabisulfite, which means that we have to do weekly tastings to discover how they are progressing.

  • All of these methods not only result in an entirely natural product but also give us wines that have absolutely no external alterations in terms of taste and aroma. The next step is to put the wine in barrels, made from both French and American oak, and once again tasting becomes the only criterion for deciding when the wine is ready.

  • Our efforts to obtain the most natural wines possible, in terms of both the processes described here and the tasting, means that we neither cold filter nor cold stabilize. These are methods which we consider to be seriously aggressive and harmful to the wine. Last of all, we carry out a second selection of the finished wine, with only the very best wines of the year's production making it into the bottles of Seven Sins.

  • The organoleptic characteristics speak to us of a family of wines which are very complex, with many subtle nuances. Every one of the wines has its own unique, fully-formed personality. Each of the seven sins finds its reflection amongst these wines. Far from being chosen at random, each of them has been developed with a particular idea in mind throughout. They are wines, aged for relatively short periods of time (except for Laziness, which has spent longer sleeping in the barrel and in the bottle, as you would expect), making them sincere wines, free from artifice. The grapes used are different blends of Tempranillo, Tempranillo Peludo and Graciano, taken from our best and oldest vines. The name and the image of the Seven Sins serve to further define our unconventional personality, free from stereotypes and receptive, as you can probably imagine, to greater doses of pleasure. The design has also had an important influence on the development of the wines themselves. Every bottle tells a story. Every sin is represented in a way which evokes different feelings in the viewer. Lust, enveloped in a woman's stocking, is evocative to the touch as soon as you pick up the bottle, or Envy, coveting everything around it, hence its mirrored finish, reflecting and trapping its surroundings. Laziness, looking like it just emerged from a cemetery of bottles where it had been sleeping for some undefined stretch of time, now covered in dust and with its lettering tilted to the side, lying down just the way it prefers to be. On another bottle we find evidence of a display of unchecked Anger in the form of a burnt label... it couldn't be avoided. Pride, always looking down on the rest, now standing out with glittering Swarovski crystals. Gluttony was too much even for the cutlery, leaving it completely misshapen and useless from so much use and abuse. And finally, so that it lasts longer, not to be touched, a sturdy lock safeguards Greed.

  • Remember, there's no life without sin.

Design by Sidecar | Aviso Legal. Copyright ©, 2012 Siete Pecados. Todos los derechos reservados.