PITTACUM AUREA 2004

An intense maroon colour with violet rims and a high layer.

Intense and elegant in the nose. Complex, with aromas of red fruits and flowers (violets) blending with hints of cocoa, roasted coffee and toffee with a mineral, balsamic backdrop.

Potent in the mouth, well-structured and fleshy. Very flavoursome and complex with a good weight of fruit. Its acidity promises a long-lasting future.

Hints of cocoa and liquorice behind the nose and long, persistent conclusion in the mouth.

VINEYARD

• Variety, age and yield: Mencía, 70 years old. Yield 5.900 kg/ha. Planting density 5000 vines/ha.
• Pruning / summer pruning system: Traditional goblet training with supporting arms of two-bud renewal spurs. 1st summer pruning with 20 cm vine shoots. 2nd pruning with 80 cm vine shoots. Grape thinning.
• Vineyard name and no. of ha: Areixola Vineyard, 1 ha.
• Soil type: Franco-clayey.
• Relief and aspect: Hillside with moderate East-facing slope. 800 m. altitude.
• Microclimate: This latitude, height, slope and aspect favour the existence of a specific, fresher microclimate with less relative humidity, and which makes it particularly suitable for the production of Mencías eith great aromatic potential.

PRODUCTION

• Grape selection with selection table.
• Partial crushing.
• Maximum alcoholic fermentation temperature of 28 °C.
• 15 days maceration.
• Smooth pressing with vertical press.
• Malolatic fermentation in new French oak barrels.
• Batonage in barrels for three months.
• Ageing in new French oak barrels for 14 months.
• No cold stabilisation.
• Clarification with egg whites.
• No filtration.

Card of tasting (available in format pdf)