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Varieties: 100% Tinto de Toro (25-45 years old) 100% malolactic in barrel New barrel 70% Nevers, 30% American: 13 months. Rest in bottle. Tasting notes: View: Very deep cherry red with purple edges. Nose: Predominantly fruity although fine woodworking aromas with mineral notes come out on the nose as in previous vintages. Wine in its pure state. Mouth: In the mouth the attack is perhaps a bit more powerful than in the previous vintage but the bottle will take care of it, oily mouthfeel with a finish where tannic persistence predominates. In summary, another atypical Toro vintage that corresponds to the desired personality of the winery. Pairing: When it comes to pairing with food, Pintia behaves like a modern wine adapted to international taste. Its quality knows no borders while fully expressing the characteristics of the Tempranillo Tinta de Toro grape. The pairing possibilities of this wine are numerous. However, due to its concentration and magnificent structure, it pairs very well with beef tenderloin and other grilled meats, with suckling lamb, legume stews, stews like "fabada asturiana", oxtail, and mountain, Castilian or Madrid-style stews. It also pairs well with cold soups, rice dishes, warm cod salad, or brain and crayfish salad, or with fish such as cod in "pil pil" sauce but where an exceptional pairing occurs is with roasted and game dishes such as partridge with cabbage.