- Añejamiento: 12 months in 70% french and 30% american oak
- País: España
- Región: Toro
- Varietal: 100% Tinta de Toro
- Vendimia: 2007
Bodegas Pintia is owned by the famous estate, Vega Sicilia. The Pintia has a deep garnet core. The bouquet is powerful, almost as intense as the 2004, but it exhibits greater delineation and perhaps even more complexity. There are gorgeous notes of dark cherries, cassis and touches of dried violets. The palate is medium-bodied with a rounded mouthfeel – a smooth, suave Pintia with layers of red fruit laced with dried herbs, cedar and a hint of Moroccan spice. The tannins are soft but define the 2007 at the moment. There remains some oak to be subsumed towards the finish, which exerts a firm grip. This deserves two or three years longer in bottle – this is a little harlot of a wine!.
– 94 points, Neal Martin (Robert Parker, Wine Advocate)
Bright violet. Cassis, blueberry, cherry-cola and coffee on the expressive nose. Tightly wound and firmly built but in no way hard, with terrific lift to the dark berry preserve, chocolate, mineral and vanilla flavors. Really stains the palate on the finish and shows a lot of sexy fruit right now, but give this at least five years in the cellar .
– 92 points (Stephen Tanzer, International Wine Cellar)
About Bodegas Pintia:
Pintia belongs to the famous and fantastic Vega Sicilia from Ribera del Duero. The owner Pablo Alvarez and winemaker Xavier Ausas says 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 says, 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 says. 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.