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Production and Aging:
The grape, 100% Mencia, arrives at the winery in small boxes of 12 kg capacity. Cluster by cluster is chosen at the selection table. The vinification is carried out in stainless steel tanks with punching and light pump-overs during fermentation, which lasts for about 15 days at a temperature of 25ºC. It is bled and kept in storage for a month before it is aged in French and American oak barrels with a capacity of 220 litres. It remains eight months in barrel , in which the wine has been in the dark and cool cellar without making a single racking. Then it is bottled and another long begins rest for two more years.
Forty hectares of old vineyards, distributed in two hundred plots on the slopes of the mountainous belt that makes up the wine-growing Bierzo, are the source from which Pittacum is nourished. Fifteen years studying the aptitudes of a large number of soils have been necessary to get to know our territory in depth and select soils with a true viticultural vocation. That is, soils that are generally sloping, deep, well-drained, with moderate fertility, which induce in the vineyard a contained vigor and correct maturation.