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Pintia 2010 gives us all the subtlety and elegance that the Tinta de Toro grape variety is able to offer. Complex, meaty and structured, this wine Vega Sicilia shows all the great work done in Toro with a vintage where weather conditions have also helped find a perfect balance between alcohol and fruit. R. Parker already called "classic" to the great sophistication.
|Type Of Wine:||red wine|
|Vintage:||2010 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 2010
Pintia 2010 (Tempranillo, Tinta de Toro and Tinto de Toro)
- View: Pintia 2010 is a deep cherry red color with violet edges.
- Nose: fruity aromas (ripe red fruit, blueberries, strawberries, blackberries), notes of aging and fine woods.
- Mouth: intense, powerful and persistent in the mouth wine.
DESIGNATION OF ORIGIN: Toro
GRAPES: Tinta de Toro.
AGING AND DEVELOPMENT: Vines planted in vessel between 40 and 60 years on average. 100% malolactic in barrel. Crianza between 13 and 14 months in new oak barrels 70% French (Nevers) and 30% American, plus two years in bottle prior to marketing.
WINE PAIRING: Red meat, stews, duck and game dishes.
TEMPERATURE: 16-18 ° C
ALCOHOLIC GRADUATION: 15%
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 2010 Pintia had already been bottled when I tasted it, although not released. The bouquet is very Bordeaux-like with black rather than red fruit, fine minerality and touches of graphite and cedar. The palate is medium-bodied with plump, rounded tannins, a firm structure and great precision on the finish. This is what you might call a “classic” Pintia that already demonstrates great breeding and sophistication toward the finish. 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