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¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Year
2017
Appellation of origin
Toro
Source
España
Year
2017
Appellation of origin
Toro
Source
España
Mouth: Sabrosa y tostada, destacan sus taninos maduros y su fino amargor característico.
Nose: Expresivo y franco, con dominio de aromas a fruta negra, tostados y especiados a cacao fino.
Mark: Vega Sicilia
Pintia. Vintage 2017. 75 centiliters.
The Pintia vineyard is located on the banks of the famous Duero River. It is part of the D.O. de Toro. The conditions to which it is exposed are extreme, both in summer and winter. The main characteristic is the boulders. It is essential to find the optimum moment to proceed with the harvest , avoiding losing the freshness of the aromas and the acidity of this wonderful wine , which was a fast and non-stop harvest , trying to preserve the freshness of the wine as much as possible. Fermentation was carried out more gently than in previous years. During aging, the percentage of new barrels was reduced by 5% of American oak , thus giving greater weight to the lighter toasts. In addition, malolactic fermentation in barrels was reduced by 10%. The objective set from the beginning was to make a Pintia as elegant as possible , taking into account the characteristics of this warm vintage.
Mouth: Sabrosa y tostada, destacan sus taninos maduros y su fino amargor característico.
Nose: Expresivo y franco, con dominio de aromas a fruta negra, tostados y especiados a cacao fino.
Mark: Vega Sicilia
Pintia. Vintage 2017. 75 centiliters.
The Pintia vineyard is located on the banks of the famous Duero River. It is part of the D.O. de Toro. The conditions to which it is exposed are extreme, both in summer and winter. The main characteristic is the boulders. It is essential to find the optimum moment to proceed with the harvest , avoiding losing the freshness of the aromas and the acidity of this wonderful wine , which was a fast and non-stop harvest , trying to preserve the freshness of the wine as much as possible. Fermentation was carried out more gently than in previous years. During aging, the percentage of new barrels was reduced by 5% of American oak , thus giving greater weight to the lighter toasts. In addition, malolactic fermentation in barrels was reduced by 10%. The objective set from the beginning was to make a Pintia as elegant as possible , taking into account the characteristics of this warm vintage.
