Bodegas y viñedos Pintia (Toro)
Technical sheet · Pintia
|Type Of Wine:||red wine|
|Vintage:||2008 Other vintages|
|Appellation:||Toro (Castilla y León,Spain)|
|Winery:||Bodegas y viñedos Pintia|
|Volume:||75 cl Other volumes|
|Grapes:||Tempranillo, Tinta de Toro|
|Pairing:||Regional CuisineSpoon dishesMeatMushroomsStartersCheeseSpanish CuisineRed meatGameOxManchego cheese|
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Description · Bodegas y viñedos Pintia
Pintia 2008 (Tempranillo and Tinta de Toro)
TASTING NOTES OF Pintia 2008
- View: cherry red, cardinal trim.
- Nose: very expressive nose.
- Mouth: Opulent attack, great structure, but not aggressive. End of persistent and vibrant freshness despite its origin warm mouth. Presence of blue flower and lilac.
VINES: Bodegas y viñedos Pintia
GRAPES: 100% Tinta de Toro.
TEMPERATURE: 16 °C
ALCOHOL CONTENT: 15%
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....
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Experts · Pintia 2008
Robert Parker: 95/100 (Pintia 2008 -1240188)The 2008 Pintia has a fragrant bouquet with scents of dark plum, mulberry and fresh cherry, the new oak neatly folded into the fruit profile. The palate is medium-bodied with a fleshy, silky smooth entry. The tannins here are very fine with dark cherries, a touch of sloe and spices that become more pronounced toward the focused finish. This is perhaps the most feminine 2008 so far – less sexy than the 2007 but still seductive. 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.”
Highlighted review about Pintia 2008
Posted on 08/01/19 at 04.45
More reviews about Pintia 2008
Posted on 11/12/18 at 12.11
Posted on 23/03/17 at 20.01
Amazing cherry colour. Toasty and tobacco aromas. A wine with body.
Better pair it with vegetables.
Posted on 05/05/17 at 04.42
Contents: 0, 75 l
The construction of the cellar, equipped with modern technologies, took place in 2000.
The first vintage is 2001.
Posted on 27/04/17 at 05.00
Summary of ratings
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