One of the very best wines from Toro. First introduced to the market in 2001 by Pintia, part of the Vega Sicilia house. Already from the first volume, this wine scored high with almost all renowned wine citici, including Robert Parker. Pintia is only available to a limited extent because the wine is only made from grapes from old vines. Aged for 18 months in French (75%) and American (25%) oak. 2014 was a bit more mature than 2013, so the wine is slightly more powerful but also very aromatic, expressive and open, quite typical of a Toro. The Pintia 2014 has a deep red full, complex wine. Ripe black fruit, minerals, "roasted tones", spices and a long, impressive aftertaste. The Pintia 2014 bouquet is very Bordeaux-like with black instead of red fruit, fine minerality and accents of graphite and cedar. The taste is medium-bodied with plump, round tannins, a firm structure and great precision in the finish. This is what you call a "classic" Pintia but anyway this wine is only marketed when it is top.

94/100 Parker
95/100 Peñín
94/100 James Suckling

The soils of the plots of Pintia were formed on alluvial deposits from the quarter (this is the most recent geological period of time: 2,588 million years ago to today). The largest part is part of the high terraces around the Duero, with accumulations of sand and boulders on the upper layer that allows the movement of water and clay particles mixed with small quartz particles to the lower layer. This ensures a good water reserve, which in turn ensures proper nutrition and water management of the vines. On some parts, the top layer is very smooth, which helps for temperature regulation. Moreover, this contributes to an optimum phenolic ripeness of the grapes.

The climate is continental with weak oceanic influence and large temperature fluctuations: very hot and dry summers versus cold winters and a pluviometry of 350 to 400 mm with a total average temperature of only 12.5 ° C. The perfect conditions for having healthy grapes with good ripening.

Vinification
The same strict selection criteria are followed as in Vega Sicilia. Given the typicity of Toro, only grapes with a potential alcohol of 14.5% are selected here (in Ribera that is 13%). The harvest is done manually. The 2nd selection is done in the bodega.
The grapes are brought to 5 ° C in a cooling room for 12 hours. The cold maceration then takes place on wooden feeds for 4 to 6 days. The fermentation then begins with repeated remontages. The entire production receives its malolactic fermentation on barriques. Depending on the wine vintage, the level after it lasts between 12 and 15 months. The oak barrels are 70% French and 30% American. There is no 2nd wine in this bodega, so if it appears after the crianza that the wine does not meet the criteria, it is removed and not used in the Pintia assembly.