VINIFICATION:

The grapes arrive at the winery in small 12-kg boxes. Each cluster is carefully selected on the sorting table. Vinification takes place in stainless steel tanks with punch-downs and light pump-overs during fermentation, which lasts about fifteen days at 25°C.

The wine was bled off and remained in the tank for one month before being transferred to French oak barrels with a capacity of 220 liters. It stays in the barrel for eight months in a dark, cool cellar without a single racking. Afterward, it is bottled and undergoes another long resting period of a year and a half.

TASTING NOTES:

Intense color. Elegant nose, maintaining the presence of red fruits, but black fruit becomes the protagonist; the oak is integrated. On the palate, it is dense and luscious, showing the character of a warm vintage while retaining acidity. It finishes with a long, lingering end.

WINEMAKER’S COMMENTS:

The wine is a product of the land and is inherently linked to its territory. When we drink a bottle of Pittacum, it should transport us to its place of origin and serve as a vehicle to perceive and feel the nuances and essence of the Bierzo land and its climate, a wholesome and pleasurable sensation.

FOOD PAIRING:

Pittacum’s profile allows for rich and varied pairings with foods and dishes: grilled or stewed meats, legume-based stews, certain fish preparations. Also with cured meats, cheeses, pasta, empanadas, or properly dressed salads.