Trends:

Toro

Pintia Magnum 2006

Magnum

RP92ParkerGP93Peñín

£61.02 (Approximate price)

Technical sheet

Type Of Wine: red wine
Vintage: 2006 Other vintages
Appellation:Toro (Castilla y León, Spain)
Winery: Bodegas y viñedos Pintia
Volume: 150cl Other volumes
Grapes: Tempranillo, Tinta de Toro
Allergens: Contains Sulfites
Alcohol Vol.: 15.00%
From Bodegas y viñedos Pintia (Toro), we received this Pintia Magnum 2006 , a red wine based on tinta de toro and tempranillo of 2006 and comes with an alcohol content of 15.00%. The Pintia Magnum 2006 is the ideal red to combine with ox and mushrooms. According to Drinks&Co users, this red wine earns 4 out of 5 points and in guides it has been reviewed: robert parker: 92 and peñín: 93.

Elaboration of Pintia Magnum 2006

Pintia Magnum 2006 (Tempranillo and Tinta de Toro)

TASTING NOTES:

Cherry garnet colour with violet tones. Aroma consistent and powerful wild fruit. The palate is generous, with no gaps, very vibrant. Complex fruit flavors complement this great wine.

PREPARATION: The grapes go to cold storage where they remain 12 hours to drop the temperature of 25 ° C at 5 ° C. Once the grapes cold is selected in table and passes lumberyard fermentation where macerate in cold 4 to 6 days at 7 ° C, after that time is given fermentation ending at 28 ° C with frequent pumping over, malolactic in barrel new , minimum aging in barrel 12 months and can last up to 15 months, 70% French oak barrels and 30% American.

VINEYARDS: Pintia.

AGEING: Minimum aging in barrels of French and American oak for 12 to 15 months.

GRAPES: 100% Tinta de Toro.

PAIRING: Combines well with steaks and other meats grilled beef.

See more

The Winery

Bodegas y viñedos Pintia

Bodegas y viñedos Pintia

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

Score

RP92ParkerGP93Peñín

Reviews of Pintia Magnum 2006

4

4 customer reviews
  • 5
    0
  • 4
    3
  • 3
    1
  • 2
    0
  • 1
    0
Your rating for Pintia Magnum 2006:Rate Pintia Magnum 2006:

3 /5

View more
,

Unmatched

Reviews of other vintages of Pintia Magnum 2006201020072015

5/5

Excellent
View more

4/5

PINTIA 2007
BODEGA: WINERY AND VINEYARDS PINTIA
D. O.: TORO
Nose: INK TORO
TYPE OF WINE: RED WITH FOSTER
GRADUATION: 14.5 Color ripe red cherry with violet even more intense, bright and very clean uncovered, complex nose trim, has good intensity and fresh red fruit, hints of spice and toast on the palate is fleshy, intense, with each sip it fills your mouth and invites you to continue drinking, polished tannins and well integrated. elegant wooden edgeless. mouth, long and friendly, one of the great red wines of Spain.
TEMPERATURE: 16C-18C
MARRIAGE: Red meat beef (ox, cow) roasted or grilled, big game (deer, wild boar, roe) and certain species of game birds such as woodcock and wood pigeon. Complex sauces.
View more

4/5

TASTING NOTES:

  • View: great color intensity and a deep layer.
  • Nose: frank and expressive nose, intense aromas of forest fruit and well fused with a subtle wood.
  • Boca: structure and very present personality, especially fresh, with nerve, elegance and high travel.

APPELLATION: Toro.

VINEYARD: plots of an average of 40 years.

GRAPES: Tempranillo 100%

AGEING: 70% of the resulting wine is aged for 12 months in French oak barrels and 30% in American oak barrels.

PREPARATION: grapes harvested manually. Crop transported in boxes of 12 kilos, once in storage, remains in a cold chamber for 12 hours in order to preserve the fruit intensity of grapes. In addition to the already done in the vineyard, the grapes also go through a double selection in the cellar: the first is responsible for discarding the clusters that have been throw from the vineyard and the second debugs berries eliminating defective found in clusters optima. Before fermentation is carried out for 5 days cold maceration in vats of oak and malolactic fermentation it is also done in wood.

WINE PAIRING: beef, roast lamb, feathered game and stews.

RECOMMENDED SERVING TEMPERATURE: 16 ° C

ALCOHOL: 15%

View more

Other products from the winery