Wine bu the winery Pittacum

From Bodegas Terras Gauda

The origins of Pittacum can be found in the Valley of O Rosal, Rías Baixas, in Bodega Terras Gauda. Today, with 15 years of experience, personality, regularity and quality remain the three key premises that define Pittacum's commitment to their project in El Bierzo. Here, the forty hectares of old vineyards, distributed in two hundred plots on the skirts of the mountain range, are the ones that nourish their wines.

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Pittacum 2018

A young, spicy and pleasant Mencía

Spain   D.O. Bierzo (Castilla y León)

Pittacum 2018
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Regular price £12.36 Price £11.12
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Pittacum la Prohibición 2017

Spain   D.O. Bierzo (Castilla y León)

Pittacum la Prohibición 2017
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Regular price £25.88 Price £23.29
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Pittacum Magnum 2016

A young, spicy and pleasant Mencía

Spain   D.O. Bierzo (Castilla y León)

Pittacum Magnum 2016
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Regular price £29.12 Price £26.20
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Petit Pittacum 2019

A juicy and refreshing Bierzo Mencía

Spain   D.O. Bierzo (Castilla y León)

Petit Pittacum 2019
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Regular price £8.91 Price £8.46
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Pittacum Aurea 2016

The Mencía variety at its best

Spain   D.O. Bierzo (Castilla y León)

Pittacum Aurea 2016
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Regular price £28.35 Price £25.51
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More about Pittacum

Viñedos y Bodegas Pittacum belongs to Grupo Terras Gauda, which currently consists of Bodegas Terras Gauda in D.O. Rías Baixas, Viñedos y Bodegas Pittacum in D.O. Bierzo, and Quinta Sardonia in D.O. Ribera del Duero, in addition to the vegetable canning plant A Rosaleira.
The first winery of the group was Terras Gauda, ​​which produced its first harvest in 1990. In 1999 they acquired Bodegas Pittacum, with the idea of ​​producing quality reds from an old vineyard, ageing their wines in oak. In 2010, Bodega Quinta Sardonia joined the group in Sardón de Duero. Here they produce high-end red wines under the principles of biodynamics.

From its beginnings, Terras Gauda's main objective was to produce wines of maximum quality, terroir wines, with their own personality and from noble varieties cultivated in the ideal conditions, vinified according to the tradition of the area, but processed with state-of-the-art technology.

Work philosophy

For Pittacum, and in general for all the wineries of the group, the quality of a great wine is necessarily in line with an excellent raw material. Therefore, different places of origin in terms of soils, slopes, orientations and microclimates, allow them to attain grapes with quite distinct characteristics. Each variety is vinified separately and then they are mixed in the percentages that they deem suitable.

This is why at Pittacum, apart from the 5 hectares of vineyard in property, with excellent old vines, for the production of their wines, they also search for the best grapes around the different areas of El Bierzo. Just like with their own vines, they also carry out a complete follow-up up of these vines throughout the year.
They only choose old vines from 50 to 110 years old, located on poor soils and with suitable productions. A periodic monitoring of each vineyard allows them to choose the plot and the appropriate harvest time.  
Green operations are also frequent, such as trimming, removal of shoots, de-leafing and thinning of bunches, when necessary. This allows them to keep a suitable microclimate for each plant, keeping the bunches airy and properly illuminated to favour their ripening.

On the other hand, respect for the environment and useful fauna allows them to use only organic fertilisers in suitable amounts, discarding the use of chemical herbicides or synthetic phytosanitary products.

Once the time and order of harvesting of the different plots has been decided, the teams of grape harvesters carry out the first selection in the vineyard itself. Only the healthy and ripe bunches are deposited in 14-kg boxes. This prevents the berries from breaking and bruising. Immediately after they are taken to the winery, where they arrive in perfect condition. The reception is located outside the winery, and the boxes are unloaded one by one on the selection table, where the few non-suitable bunches are discarded.

Already inside the winery, the destemming machine de-seeds the bunches, and the berries and the must are placed in 15,000-litre stainless steel fermentation deposits, specially designed for the winery and with their own features to extract the maximum potential from the grapes.
Each deposit has a temperature control system that allows them to control the fruit, while the selective extraction of tannins and colour is carried out by manual punch-downs, pump-overs and long macerations. Every day, during the vattings, the wines are tasted, and they decide on the devattings with the help of an analytical monitoring of the polyphenolic compounds. After this, a smooth pressing of the skins is carried out with a vertical press, at a low intensity. Then they go through malolactic fermentation in stainless steel deposits, and another fermentation in oak barrels.

Once the malolactic fermentation has ended, and without filtering or clarifying, the wine is poured into the barrels made of oak from different origins and with different levels of roasting, to achieve the best result for each type of wine.
The barrels are located in the winery's stone house, where they will rest with the suitable light, temperature and humidity, for a time that will correspond to the potential of each harvest and the type of wine. After the ageing, the wine is clarified with egg white and is lightly filtered, bottled and taken to the "dormideras".

Wines from Bodegas Pittacum

Although the wines from Bodegas Pittacum are mainly made from grapes of the Mencía variety, we can also find rosé among their range, which mixes Godello and Mencía and a monovarietal of Garnacha Tintorera.

Petit Pittacum Rosado is the latest wine of the winery. It is made from grapes of old Mencía and Godello vineyards, located on clayey soils, and cultivated on steep slopes oriented to the north, on cold, clay soils, that result in elegant Mencías with a great acidity and great fruit. The grapes arrive at the winery in small 12-kg boxes. Bunch by bunch, they are picked on the selection table and crushed. Then, the vintage is vatted in a stainless steel deposits, where it macerates at a low temperature for two hours. After this they go through the bleeding or saignée. The fermentation takes place at a temperature of 18ºC for three weeks, trying to preserve all its varietal aromas. Later on it goes through a natural clarification. Petit Rosado is not a minor wine in the winery, nor is it a simple complement of the range, and by no means a by-product. It has been reflected on from start to finish, made like their red, in the vineyard.

Petit Pittacum Tinto. Just like the Pittacum, it is made from small plots of old Mencía vineyards, distributed on the slopes of the mountainous range that comprises El Bierzo. They are planted on fresh, clay soils, on steep slopes orientated to the east and the north. The grapes arrive at the winery in small 12-kg boxes. Bunch by bunch they are selected on the selection table. Then, after being destemmed and without crushing, the harvest is conducted to the deposits where its ferments for 15 days at 25 degrees. In the meantime it goes through punch-downs and light pump-overs to carry out a selective extraction and preserve all its fruit. The wine then goes through a short period of three months in barrels. The result is a highly tinted red, elegant on the nose, of red fruits; fluid and juicy, with a marked Atlantic character.

Pittacum. It is the flagship of the winery. It is a varietal of Mencía, with a vinification carried out in stainless steel deposits with punch-downs and light pump-overs during the fermentation, which lasts for around 15 days at 25ºC. It is bled and kept in the deposit for one month before it is aged in 220-litre French and American oak barrels, where it remains for 8 months without a single racking. It is a wine of intense colour, complex on the nose, with ripe black fruits, spices, cocoa; fluid and juicy, with a long finish.

Val de la Loba. It is also a varietal of Mencía from century-old vines, planted on steep slopes, deep and well drained, with moderate fertility provide the vineyard with vigour and a correct ripening. Without destemming or crushing, it is led to small 20-hectolitre deposits where it ferments for 20 days at 28ºC. It goes through punch-downs without pump-overs to make a selective extraction and preserve all its fruitiness. Then, the wine is aged for 12 months in single-use French oak barrels. It is an intense wine, where the fruit seduces the nose. Violets, balance, density, softness, freshness and a long finish.

Pittacum Aurea. It is a "vino de pago" that is made from Mencía from the farm Areixola, a century-old vineyard cultivated in vase-shape and planted with a high density, so it only allows for manual interventions and care. The winemaking is carried out in stainless steel deposits punch-downs and light pump-overs during the fermentation. Later on it is aged for 14 months in new 225-litre French oak barrels. It is an elegant wine, with red fruits, cherry and currants, with a mineral part, of earth and stone; well assembled, balanced and fresh, with a long, honest and deep finish.

La Prohibición. This wine has its own style, where the Garnacha Tintorera expresses itself with a marked Atlantic character. It is made from century-old Garnacha Tintorera cultivated on steep slopes. The vines are cultivated in a vase-shape, according to the tradition, and planted with a high density which requires manual intervention. These vineyards are neither tilled nor contaminated with herbicides. They allow the native flora to spontaneously colonise the soils, which are controlled through manual harvesting. The vinification takes place in open deposits of small capacity, with punch-downs and light pump-overs during the fermentation at a controlled temperature. It was then macerated for 15 more days, bled and kept in deposits for two weeks before being aged 600-litre new French oak barrels. At the end of spring, with the good weather and favoured by the nice temperatures, the malolactic fermentation starts in the barrel itself. Afterwards, it goes through a long ageing of 24 months in barrels, without any racking. Then it is bottled without filtering. It is a fragrant wine, where the fruit seduces the nose, with cherry and violets, Chinese ink, hints of grass and spices. Balanced, fresh and lively.

Situation of Pittacum