Description

• Alcohol %: 15%
• Decant Time: 1 hour
• Taste: ripe fruit, sweet spices, powerful, spicy, round tannins, floral, earthy, plum, cherry, licorice
• Food Matching: grilled lamb, roast beef, aged cheeses, mushroom risotto
• Grape Variety: Tempranillo : 100%,

Tasting note

2018 年的維格西西莉亞酒莊品蒂亞干紅葡萄酒來自西班牙托羅地區，是一款令人驚豔的佳釀。這款酒以其強烈和突破性的特質而聞名，自豪地代表了其產地。葡萄經手工採摘，並經過精心挑選，以確保只使用最優質的果實。酒液在橡木桶中發酵，並在法國和美國橡木桶中陳釀 10 個月，其中 81% 為新桶。這款酒強勁而優雅，散發著成熟水果和甜香料的香氣。口感上，它展現出精緻流暢的風格，帶有紅色和黑色水果的風味，花香、泥土氣息，以及梅子、櫻桃和甘草的細微提示。單寧緊實且質地細膩，酸度清新，餘味悠長而飽滿。

The 2018 Vega Sicilia 'Pintia' is a remarkable wine from the Toro region of Spain. This wine is known for its intense and ground-breaking nature, proudly representing its origin. The grapes are hand-harvested and undergo a meticulous selection process to ensure only the best fruit is used. The wine is fermented in oak vats and aged for 10 months in a combination of French and American oak barrels, with 81% being new. The result is a powerful and elegant wine with aromas of ripe fruit and sweet spices. On the palate, it offers a refined and fluid profile with flavors of red and black fruits, floral notes, earthy undertones, and hints of plum, cherry, and licorice. The tannins are tense yet finely textured, and the acidity is refreshing, leading to a long and full finish.

Winery

維格西西莉亞酒莊的獨立成員品蒂亞，年輕、強烈且具有突破性。自豪地代表其產地，它以創新、勇敢和大膽的方式重新詮釋了維格西西莉亞的文化，領導了新一代托羅葡萄酒的崛起。與所有 TEMPOS 維格西西莉亞酒莊的葡萄酒一樣，葡萄採收是手工完成的，並放置在 12 公斤的箱子中。一旦進入酒莊，它們會在冷藏室中放置 12 小時，以保持水果的強度。進行雙重篩選過程，以確保只使用最好的葡萄。在橡木桶中發酵前，進行為期 5 天的冷浸。

The independent member of the Vega Sicilia family, Pintia is young, intense, and ground-breaking in nature. Proud of its origin, it has managed to reinterpret the Vega Sicilia culture in an innovative, brave, and daring manner, leading the emergence of a new generation of Toro wines. As with all TEMPOS Vega Sicilia wines, the harvest is done by hand, and the grapes are placed in 12-kg boxes. Once in the winery, they are left in a cold chamber for 12 hours to preserve their fruit intensity. A double sorting process is carried out to ensure only the best grapes are used. A cold maceration is performed for 5 days before fermentation in oak vats.