A superb wine for cellaring produced by one of the members of the family who own the famous Vega Sicilia. More info
What the experts say...
"The 2007 Pintia was sourced from 50% ungrafted Tinta de Toro (Tempranillo) vines and aged in 100% new French and American oak. A glass-coating opaque purple color, it shows off a compelling bouquet of wood smoke, scorched earth, mineral, incense, blackberry, and licorice. Already complex on the palate, this full-bodied offering is dense, succulent, and structured." R. Parker (06/2010)
Wines here are aged for 12 months in new wood barrels (French and American), and after a few years of ageing, they develop delicious and complex aromas of red and dark fruits (black cherry, blackberry), enhanced by elegant toasted and spicy notes. Showing exceptional aftertaste, they can often boast significant ageing potential (around twenty years).
Planted on mainly limestone soil similar to Burgundy, the Vega Sicilia vineyard is home to one of the world's greatest wines. This legendary wine has nothing to do with Sicily, and instead takes its name from the Santos Sicilia family who owned the vineyard before 1864, with Vega meaning `valley' in Spanish. From this date on, the major grape varieties of Bordeaux were added to the local variety, tempranillo. The Vega Sicilia's defining feature lies in its unique ageing process, which is a subject of much controversy. It is aged in large oak barrels from the very first year, and then decanted into different barrels of varying ages and sizes. Next comes an ageing period of five to ten years, allowing this phenomenally powerful wine's temperament to be softened. Some vintages were aged for over 25 years in barrels. Nowadays, the estate operates a more `traditional' ageing process of no more than ten or so years.
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