|Type Of Wine:||red wine|
|Vintage:||2009 Other vintages|
|Appellation:||Toro (Castilla y León, Spain)|
|Winery:||Bodegas y viñedos Pintia|
|Volume:||75cl Other volumes|
|Grapes:||Tempranillo, Tinta de Toro, Tinto de Toro|
Description of Pintia 2009
Pintia 2009 (Tempranillo, Tinta de Toro and Tinto de Toro)
TASTING NOTES :
- View: Pintia 2009 is cherry red color and purple hues .
- Nose: aromas of fresh fruit and flee on ripening and flavor liqueur . wild fruit aromas such as cassis and blueberry. Wood is present but not dominant .
- Palate: Elegant wine within the austerity that confers the region , ie wrapped tannins . Attack hardiness opulent but has a gapless palate finishing with a Palate so vibrant . Throughout the tour compote aromas , blackcurrant blueberry , blue flower ... are present to make a more complex Palate .
PRODUCER : Bodegas Vega Sicilia
METHOD: Vega Sicilia Group prepared the DO Toro . Pintia is a varietal 100 % Tinta de Toro (Tempranillo ) . Vines planted in glass between 40 and 60 years of 100 % media. Maloláctic in barrels.Aging between 13 and 14 months in French oak barrels ( Nevers ) and American, more 2 years in bottle before to sell it .
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
The aromatics on the 2009 Pintia are very intense with lifted wild strawberry, raspberry, mulberry fruit interlaced by dried herbs and just a mention of cigar box. The palate is medium-bodied with fine tannins that are in synch with the tobacco-tinged red fruit. This has very good structure and symmetry, while the finish displays fine tension and a long, spicy aftertaste. This has very good potential. 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