From 135,00 €
Get our current vintages of Pinea and 17 at an additional discount on the Club price in this special edition.
Limited units subject to this promotion.
Discover our red wines in this special edition at a unique price.
Pinea 2018
| Awards | WINE ENTHUSIAST – 96 points
WINE SPECTATOR – 95 points |
|---|---|
| Alcoholic grade | 15º |
| Harvest by hand | From 1 to 10 October 2018. |
| Vinification and ageing | Vinification in new (80%) and used (20%) French oak barrels of fine grain and medium toast from alcoholic fermentation to the end of the ageing process. |
| Bottling date | 3/9/2021 |
| Release date | 18/1/2022 |
| Number of bottles | 11.140 |
| Recommended consumption | It is ready to be enjoyed as soon as it is in your hands, but it reaches its best moment 6-7 years later. We recommend serving it at 18º and allowing it to temper. |
17 by Pinea 2020
| Awards | WINE SPECTATOR – 94 points
JAMES SUCKLING – 93 Points |
|---|---|
| Alcoholic strength | 15º |
| Own vineyards | 17 is obtained from a large selection of grapes from the 35 hectares that make up the Pinea Estate; a mosaic of nine plots with different soil characteristics, slope, orientation and age. |
| Manual harvesting | From 28 September to 10 October 2020. |
| Vinification and ageing | Fermentations are carried out in 10,000-litre stainless steel tanks with initial cold maceration to preserve all the varietal aromas. Once the pre-fermentation phase is completed, fermentation continues at a controlled temperature, which favours the extraction of colour and polyphenols that give the wine part of its body and complexity. Aged for 2 winters in new French oak barrels. |
| Date of bottling | 16/12/2022 |
| Launch date | 09/02/203 |
| Number of bottles | 45,320 bottles of 0.75 L, 600 magnums (1.5 L) and 40 jeroboams (3 L). |
| Presentation formats | 750ml, Magnum 1,5L, Jeroboam 3L |
| Recommended consumption | It is ready to be enjoyed as soon as it is in your hands, but it reaches its best moment approximately 2 years later.
We recommend serving it at 16º and allowing it to temper. |
