Pittacum 2017

CATA's notes:

• Intense cherry and grana color.
• Complex nose, elegant aromas of ripe black fruits, spices and cocoa.
• Mouth fluid and juicy, with good acidity and firm tannins while sweet that end with a long finish.

Elaboration and aging:

The grape, 100% Mencia, arrives at the winery in small boxes of 12 Kg capacity. Cluster to cluster is chosen at the selection table. The vinification is made in stainless steel tanks with bazuqueos and slight overruns during the fermentation, which lasts about 15 days at 25ºC of temperature. It is bled and kept in deposit for a month before driving it to aging in French and American oak barrels, with a capacity of 220 liters. It remains eight months in barrel , in which the wine has been in the dark and cool cellar without making a single transfer. Then it is bottled and another long I rest for two more years.

Viticulture:

Forty hectares of old vineyards, distributed in two hundred plots on the slopes of the mountain belt that makes up the Bierzo viticola, are the source from which Pittacum is nourished. Fifteen years studying the skills of a large number of soils have been necessary to get to know in depth our territory and select soils with authentic viticulture vocation. That is, soils generally sloping, deep, well drained, with moderate fertility, which induce in the vineyard a content vigor and correct maturation.