On the banks of the River Duero, Toro is one of Europe’s most extraordinary viticultural resources. Dominated by sandy soils unfavorable to the root-eating phylloxera louse, many of the vines here are ungrafted: at Pintia, two-thirds grow on their own roots, which is extremely rare outside a few parts of Australia and South America. The region has its own strain of Tempranillo, called Tinta de Toro, which has adapted to the harsh climate here at the western end of the plateau of Castile. With small berries and thick skins, Tinta de Toro can withstand the intensely hot, dry summers, but these useful characteristics can yield rustic wines if left unchecked.

PINTIA: Just like the vines, Toro’s wineries have themselves needed to adapt to the conditions so they can express this remarkable place in a more refined way. Grapes arriving at Pintia are immediately chilled, and a cold maceration takes place before fermentation, which itself is kept cooler than the fermentation at the Vega Sicilia properties in Ribera del Duero, all to favor fresh fruit character over what could otherwise be overbearing tannin. The talent of rebelliousness 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, at the head of the emergence of a new generation of Toro wines.

Wine Advocate 94+ "Toro (almost) didn't suffer the frost of 2017 that decimated Ribera del Duero, and in that early harvest, the grapes for the 2017 Pintia were picked between September 6th and 17th trying to keep the freshness and acidity. They also did a softer extraction, reduced the percentage of wine that went through malolactic in the barrel, and used less American oak for the élevage, trying to achieve a more elegant wine. Still, the wine is ripe, juicy, round, and powerful at 15% alcohol, with a mellow palate with a pH of 3.9 and 4.5 grams of acidity. The wine matured in new and used oak barrels for 12 months. It feels quite fresh and harmonious, not showing any heat, not as fresh and atypical as 2016. It keeps the poise and the balance and has abundant but fine tannins. These wines repay time in bottle, and even if approachable now, they should get better with time. It's like a refined version of 2015. A triumph over the adverse conditions of the year. 204,240 bottles, 6,720 magnums, and some larger formats were produced. It was bottled in May 2019."... Luis Gutiérrez, Wine Advocate December 2021