Pittacum Barrica

The winter was generally mild, although, when it came to an end in February, the month was marked by the lowest temperatures of the season, keeping the vines at vegetative rest.
The considerable delay in bud burst was due to a long, cool and wet spring that culminated with the last lot of rainfall occurring well into the first week of June. The high temperatures throughout July and August partially made up for the delay in the vegetative cycle and veraison began in the first week of August.
We started the harvest on 19 September and completed it on 15 October. The El Bierzo region enjoyed perfect weather, with cool nights contrasting with dry, mild days throughout the period of harvesting. This guaranteed rich wines with excellent balance and freshness.

Mencia 100%

Production 85 975 bottles

TASTING NOTES: Intense color, elegant nose. Ripe black fruit, spices, tobacco, mineral. Unctuous mouthfeel with a long finish.

PAIRING: Pittacum's profile allows for a rich and varied matching to dishes and foods: grilled or stewed meats, legume pottages, certain ways of prepare fish, but also cold meats, cheeses, pasta, empanadas (Galician savory pie), salads when properly dressed.

Color

Red

Producers

Pittacum Viñedos y bodegas

Grape

#Mencia

Region

Forty hectares of old vineyards distributed into two hundred parcels on the hillsides of the mountain belt that makes up the Bierzo wine growing region are the source that nourishes Pittacum. Fifteen years studying the properties of a large quantity of soils have been necessary to get to know the territory in depth and select those soils that are eminently suited for wine growing. Soils that are usually on a slope, deep, well drained, and moderate fertility that imbue the vines with a contained vigor and promote correct grape ripening.

Wine production

The grapes arrive at the winery in small 12 kilo boxes. Bunch by bunch they are selected at the sorting table. Winemaking takes place in stainless steel tanks with light cap plunging and must siphoning during fermentation, that usually lasts about 15 days at 25 °C degrees. The wine was bled and kept in the tank for a month before taking it to French and American oak barrels with 220 liters holding capacity. For the eight months the wine stays in the barrel and it remains undisturbed by racking. After bottling another long two year period of repose begins.