Pintia 2016 has a very elegant, fresh and silky balance, but at the same time, it is precise. Pintia lies on the banks of the Douro River, within the D.O. of Toro. The extremely cold winters and hot summers influence its complex soils, which are characterized by a large number of pebbles. Therefore, it is paramount to find the optimal harvest time, so as not to lose the freshness of the aromas or the acidity of the wine.
The harvest took place between 13 September and 7 October (one of the longest in our history), due to the low temperatures and rains in September and the growth cycle of the vineyard. These conditions for the 2016 vintage helped push for a bit more extraction later on in the fermentation stage.
The percentage of new oak barrels used for ageing was 80 %, American oak increasing 5 % and reaching 25 %, providing greater density in the wine. 75 % French oak was used for this ageing stage.
The 2016 Pintia comes from a cooler but drier vintage, and the wine has a little less alcohol and more freshness. It fermented in oak vats and matured in mostly new and mostly French oak, but this year they used a little more American oak with the idea to increase density. 2016 was an atypical year in Toro; they had plenty of time to pick the grapes with lower alcohol and wines with more elegance. This is clearly a more elegant vintage than 2015. The wine has some notes that took me to the Northern Rhône, and the oak is neatly integrated—it seems to get better integrated in cooler years. There is a mix of black and red fruit that denotes good freshness. The palate is medium-bodied, with a distinct lack of rusticity and density, and it's more fluid. It has abundant, chalky and fine-grained tannins and a supple, long and dry finish. 230,032 bottles, 6,517 magnums and some larger formats were produced. It was bottled in May 2018.
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