The region of Toro is not far from Vega Sicilia- some 100 kms away along the same river. It has been a famous wine-producing region for centuries and has enjoyed great prestige during important eras of its life.

They thought that it could be a challenge to undertake a project here since it was an area that was not very fashionable at the time but had great potential.

The high plateau of this area is home to old freestanding Tinta de Toro vines bought by Vega Sicilia, in its role as a pioneer in this pebbly area through which the Duero once flowed.

A traditional wine-producing region was rescued by Vega Sicilia and has today become a leading region and is recognized world wide.

Acquired by the Alvarez family in 1997, Pintia's vineyards are 30- 50-year-old Tinto de Toro (Tempranillo). 100% new oak is used, around 70/30 French/American. Xavier says that all of Vega-Sicilia's estates aim to avoid green aromas on one hand, but overripe on the other. Toro is challenging, because it is a very hot region. Picking is into very small 8kg crates, which are immediately chilled for 12 hours, with four days of cold maceration following "to extract fresh, fruity aromas".