|Type Of Wine:||red wine|
|Vintage:||2004 Other vintages|
|Appellation:||Toro (Castilla y León, Spain)|
|Cellar:||Bodegas y viñedos Pintia|
|Volume:||75cl Other volumes|
|Grapes:||Tinta de Toro|
Pintia 2004 (Tinta de Toro)
TASTING NOTES OF Pintia 2004:
Garnet cherry color with violet tones. Aroma consistent and potent wild fruit. The palate is generous, without gaps, very vibrant. Complex fruit flavors complement this great wine.
PRODUCTION: The grapes pass cold chamber which remain 12 hours to descend the temperature of 25 °C to 5 °C. Once the cold table grapes are selected and passes lumberyard fermentation where cold for maceration 4-6 days 7 °C, after which time the fermentation ends at 28º C, with frequent pumping over, malolactic in new oak barrels, minimum barrel aging 12 months is given and can last up to 15 months, barrels 70% French and 30% American.
STAY IN BARRELS: Minimum aging in barrels of French and American oak for 12-15 months.
GRAPES: 100% Tinta de Toro.
PAIRING: Goes well with steaks and other meats grilled beef.
How to serve
In 1995 and 1996 we started to think of a new winery and in the locations in Spain where it could be set up. Castilla y León has a large river, the Duero, which is where our two existing wineries, Vega Sicilia and Alion are located, and it flows into another great wine-producing region, Oporto. The region of Toro is not far from us 100 km away along the same river. It has been a famous wine-producing region for centuries and has enjoyed great prestige during important eras of its life.More about the Winery
There is an air of confidence about the bouquet on the 2004 Pintia, with scents of dark cherry, Indian ink, wild strawberry and a touch of raspberry preserve, all with fine delineation. The palate is medium-bodied with a sweet core of red berry fruit. The tannins are strong and quite robust, although it is counterbalanced by plenty of fresh red fruit mingling with dried herbs, white pepper and a touch of sage. There is a touch of astringency on the finish, but otherwise this powerful Pintia should age over several more years. I made a brief but profitable visit to Bodegas Pintia with Pablo Alvarez and winemaker Xavier Ausas. He told me that they started to buy vineyards in 1997 without a clear idea of what style of Toro wine they would make. “We heard that Toro was a very good region,” he told me, “a region of perhaps rustic wines. We wanted to produce a different style of Tempranillo. We wanted to make a more elegant wine. In Toro the Tempranillo is wilder and rustic while in Ribera del Duero it is more elegant. The Tempranillo is more like a bull in Toro. If you don’t control it, you make wines that are over-ripe.” They ended up acquiring 100 hectares of vineyard, 50% of purchased vineyard and the remainder subsequently planted over ten years. “We like short names for the wines as they are easier to remember,” Pablo answered when I asked where the name originates. I then inquired about the vinification: “During the entire process, it is necessary to keep the fresh fruit aromas, which is the reason we have cool rooms before fermentation. The maximum degree of temperature during fermentation is 28 degrees to protect the aromas instead of 31-33 degrees in Ribera del Duero. After fermentation, we put the wine immediately in new oak barrel without maceration. We use 70% French and 30% American oak and the new oak protects the fresh fruit aroma. We make the malolactic (fermentation) in barrel and after 12 months we mix the lots, and any that are unsatisfactory are distilled. We don’t mature more than 12 months in barrel since the fresh fruit aromas come down and appear as a liqueur (volatile) aroma.”View more