L'immagine del prodotto è da intendersi a scopo illustrativo e potrebbe non rispecchiare esattamente le caratteristiche reali del vino.
Il vino
- Colore
- Rosso
- Alcol
- 15.0% vol
Punteggi della critica
- Robert Parker / Wine Advocate 94
The aromatics on the 2009 Pintia are very intense with lifted wild strawberry, raspberry, mulberry fruit interlaced by dried herbs and just a mention of cigar box. The palate is medium-bodied with fine tannins that are in synch with the tobacco-tinged red fruit. This has very good structure and symmetry, while the finish displays fine tension and a long, spicy aftertaste. This has very good potential. 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.”
- Wine Spectator 90
Floral and spicy aromas lead to flavors of blackberry, coffee bean, licorice and tar in this graceful red. Features firm tannins under the polished surface, kept fresh by lively acidity. Tempranillo. Drink now through 2020. –TM
Il produttore: Bodegas Pintia
La tenuta più famosa della Ribera del Duero, Vega Sicilia, ha creato nel 1997 una nuova azienda vinicola nel Toro chiamata Pintia. Con l'acquisizione di 100 ettari di vecchie viti di Tinto de Toro, a circa 100 chilometri a valle delle altre sue proprietà, la famiglia Álvarez ha scelto San Román de Hornija come sede di Pintia. Nei primi anni sono state sperimentate diverse tecniche di viticoltura e vinificazione per svelare il vero potenziale del Toro. Alla fine, nel tentativo di preservare l'aspetto selvaggio delle viti del Toro, si decise per uno stile in grado di conservare l'elemento fruttato dell'uva, creando i vini più eleganti della denominazione. Oggi la proprietà, che guida la nuova generazione di vini del Toro, produce un solo vino chiamato, come si conviene, Pintia, un sofisticato Tempranillo in purezza vendemmiato a mano, ricco e intenso.