100% Tempranillo, known locally as Tinto de Toro. The Pintia is fermented in a mix of French and American oak barrels followed by a further 12 months maturation in those barrels prior to bottling. The wine remains in the bottle for another 6 months or so before release. First produced in 2001 using fruit from the Toro region in the east of Ribera.

Image for illustration purposes & does not depict current vintage.