Val de La Osa

Intense, the fruit seduces the nose, violets, the hidden barrel. Elegant and complex. Balanced on the palate, dense, smooth, fresh and long finish.

Succulent traditional stews made with legumes, poultry and rice, cephalopods such as octopus, oily fish, sausages, sautéed or stewed mushrooms, omelettes, fish empanadas, and well-dressed salads.

Color

Red

Producers

Pittacum Viñedos y bodegas

Grape

#Mencia

Region

Centenary Mencías, on deep, well-drained, sloping loam soils with moderate fertility that induce contained vigor and correct ripening in the vineyard. Vineyards planted as tradition dictated at high density, where all interventions and care are manual.

Wine production

The grapes arrive at the winery in small boxes with a capacity of 12 kg. Bunch by bunch they are chosen on the selection table. Afterwards, the grapes are destemmed and not crushed and are placed in small 20 hl tanks where they ferment for 20 days at 28 degrees. They are only pumped over, without pumping over, with the idea of ??making a selective extraction and preserving all the fruit.

Maturation

The wine is then aged for 12 months in one-year-old French oak barrels, thus achieving a lower tannin content and a lower presence of wood.