Vega Sicilia Pintia (750ml)
Castilla y Leon
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
Aged CheeseGrilled MeatLamb
Vega Sicilia is widely regarded as one of the greatest wine estates in Spain. Located in Ribera del Duero, Castilla Leon. It is known for its dense, complex red wines. Few wines have such a distinguished history as Vega Sicilia, which was founded in the 1860’s.
When the estate’s original founder, Don Eloy Lecanda Chaves returned from France with cuttings of Bordeaux varietals, he planted them alongside the indigenous variety known today as Tempranillo. Tinto Fino (Tempranillo) has always made up the majority of Vega Sicilia wines. By the early part of the twentieth century, the estate’s wines had already become renown outside of Spain. The 1917 and 1918 vintages famously took prizes at the 1929 World’s Fair in Barcelona. The wine was not easily acquired; the owner decided who should get his wine thus creating an aura of mystery and exclusivity around Vega Sicilia. Eventually, the wines were made available to the world, but the status symbol that was Vega Sicilia endured.
In 1982, the estate was purchased by the Alvarez family, who brought with them their business prowess and resources while carrying on Vega Sicilia’s winemaking traditions.
Inky in color with exuberant aromas of blackberries, cranberries and cedar. The palate powerful and balanced by fine freshness and juicy dark fruit. Layered with black pepper and savory spice (fenugreek, cumin). Pintia is a juicy and sweet fruited and slightly savory Toro, silky and balanced.
Vega Sicilia has 110ha in the Toro appellation ; 72% of the vines are on their own rootstocks (a feature of Toro’s phylloxera-resistant soils). Pintia is a reinterpretation of the Vega Sicilia culture; innovative and at the head of a new generation of Toro wines.
A cold winter gave way to a warm spring, which caused budburst to occur 15 days early. The severe frosts at the end of April caused minimal damage to the Pintia vineyards despite the earlier budburst. The summer began with a very hot June, continuing through the season, meaning harvest took place 10 days earlier than in any of the previous 10 years.
As is the case of all TEMPOS Vega Sicilia wines, the harvest is by hand with the fruit being placed in 12-kg boxes and grapes, once in the winery, they are left in a cold chamber for 12 hours in order to preserve their fruit intensity. Along with the selection on the wine, a double sorting is carried out in the winery. A cold maceration is carried out for 5 days prior to fermentation. Some winemaking changes for the 2017 with the intention of making a more elegant Pintia included reducing the new American oak barrel percentage slightly and malolactic fermentation was in a combination of oak barrels and some stainless steel. Malolactic fermentation is carried out in 90% wood and the wine ages in 75% French oak and 25% American oak for 12 months.