The arrival of Vega Sicilia at Toro follows a model which worked well for the Álvarez family in Alión, their second winery in Ribera del Duero: one single wine made in a medium-sized winery designed to produce 300,000 bottles.
Called Pintia, the group’s wine in Toro is 100% Tinta de Toro (as Tempranillo is called in the area). The region is also crossed by the river Duero, but the climate is hotter than in Ribera meaning faster ripening times and fuller-bodied reds with higher alcohol.
The launch of Pintia came at a time when powerful, ultra-ripe wines were in full fashion and Toro was seen as a modern wine producing region. After a variety of terroirs, wood types and aging times were tested, the group purchased a considerable amount of land including some old, ungrafted vineyards –as Toro wasn’t affected by phylloxera, this was the usual way of planting until the 1970s.
Pintia currently owns around 100Ha of vineyards, many of which are ungrafted. The winery and most of the vineyards are located in San Román de Hornija (Valladolid). Vines grow on alluvial soils in high terraces formed by the river Duero. Two main areas can be distinguished: Garabitas with deep soils, moderate amount of stones on the top soil but abundant gravel underneath; and Los Hoyos, with lots of stones on the surface resulting in early ripening grapes. Grapes are also sourced from sandy soils in the area of Morales de Toro. The wine was first released in the 2001 vintage.
In terms of style, the aim has always been to tame the powerful character of local reds and craft a refined version of the area.
The winery, which pioneered the use of cooling chambers in the group, comprises four separate buildings to prevent contamination -it was constructed shortly after Vega Sicilia encountered brett issues in a significant quantity of Valbuena. In 2018, the winery underwent a comprehensive refurbishment in line with the introduction of new winemaking procedures. The objective was to increase fermentation capacity, both in oak and stainless steel vats, while using smaller tanks.
Presently, most Pintia wines undergo malolactic fermentation in stainless steel tanks, with the exception of 10 to 20% of the production, which takes place in oak barrels. Approximately 15 to 20% of the ageing process takes place in stainless steel tanks, foudres and Italian amphorae. The winery is also experimenting with egg-shaped granite and co-fermenting Tinta de Toro with Garnacha. Pintia, like all Spanish wineries in the Tempos Vega Sicilia group, has its own yeast selections.
New oak accounts for 65 to 80%, with American oak representing between 10 and 20%. However, both types of oak are limited in warm vintages. Oak ageing times have been reduced to 10-11 months, while the extension of bottle ageing prior to the wine’s release has increased from 18 to 30 months. The retail price in Spain is approximately €75.
