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Pintia 2006 is an elegant wine within the austerity that the region gives it, that is to say, fine tannins wrapped with aromas of fresh fruit and an escape from over ripening and liqueur aromas. This is the philosophy that defines Pintia.
The Peñín Guide has given it a grade of 93/100.
When it comes to pairing with food, Pintia 2006 behaves like a modern wine adapted to international tastes. Its quality does not understand borders while fully expressing the characteristics of the Tempranillo Tinta de Toro grape. The possibilities of pairing this wine are substantial. However, due to its concentration and its magnificent structure, it combines very well with sirloin steaks and other grilled beef, with lechazo, stews of vegetables, stews such as Asturian fabada, zancarrón and cocido montañeses, castellanos or madrileños.
|Type Of Wine:||red wine|
|Vintage:||2006 Other vintages|
|Appellation:||Toro (Castilla y León, Spain)|
|Winery:||Bodegas y viñedos Pintia|
|Volume:||75cl Other volumes|
|Grapes:||Tempranillo, Tinta de Toro|
Description of Pintia 2006
Pintia 2006 (Tempranillo and Tinta de Toro)
- View: maroon cherry with violet tones.
- Nose: consistent and powerful wild fruit.
- Palate: The palate is generous, with no gaps, very vibrant. Complex fruit flavours complement this great wine.
METHOD: The grapes pass cold chamber where they were 12 hours to descend the temperature of 25 ° C at 5 ° C. Once the grapes cold is selected table and passes lumberyard fermentation where cold soaked 4 to 6 days at 7 º C, after that time is given fermentation end at 28 ° C with frequent pumping over, malolactic new barrel, minimum aging in barrel 12 months and can last up to 15 months, 70% French oak barrels and 30% American.
STAY IN BARRELS: Minimum aging in French oak and American 12 to 15 months.
GRAPES: 100% Tinta de Toro.
MATCHING WINE: Combines 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
Comparing the 2006 Pintia to the 2004 and 2005, this is the one that has the most exuberance with generous cassis and black currant aromas. Initially, you suspect that it might be a touch over-ripe, but it calms down in the glass and becomes more refined. The palate is full-bodied with ripe, succulent tannins. This is very fleshy, a Pintia with more volume than its predecessors, although I am more taken with the delineation and tension demonstrated by the previous vintage. 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.” Importer: Christopher Cannan, Europvin; www.europvin.comView more