VAL DE LA
LOBA BIERZO
CENTENARIAN MENCÍA
SINGLE-PLOT WINE • SPAIN
"The voice of the vineyard: a single-plot red that captures the elegance and mystery of the high Bierzo, where the minerality of slate and the silkiness of Mencía melt into a single essence."
The Mysticism of a Century-Old Terroir
Val de la Loba is an exclusive Spanish single-plot red wine born on the most noble slope of the Bierzo. Crafted by the prestigious Pittacum winery, this signature wine is the result of precision viticulture on centenarian 100% Mencía vineyards. Its terroir of clay soils with a slate base grants a vertical mineral freshness, silky tannins, and a gastronomic profile of great elegance. It is an essential label for collectors and lovers of great Spanish wines who wish to purchase limited editions online.
1. Identity Profile
Winery: Viñedos y Bodegas Pittacum (Terras Gauda).
Origin: Val de la Loba plot, D.O. Bierzo, León, Spain.
Varietal: 100% Mencía from centenarian vineyards.
Aging: 12 months in fine-grained French oak barrels.
Soil: Clay with a strong presence of slate and mineral elements.
Alcohol Content: 14.5% Alc. Vol.
Presentation: 750 ml bottle.
2. Sommelier Notes (Sensory Experience)
Appearance: Intense cherry red with high opacity and a bright purplish rim that denotes its concentration and vitality.
Nose: A complex aromatic range where notes of ripe black fruit (blackberries, blueberries), violets, hints of licorice, and a subtle smoky mineral background characteristic of slate stand out.
Palate: Powerful and velvety entry. It features polished, haute-couture tannins that provide an enveloping, fresh texture with a long, slightly spicy finish.
3. Wine Architecture
4. Pairing and Serving Ritual
Signature Gastronomy: Pairs perfectly with grilled red meat cuts, game stews, roasted suckling lamb, Botillo del Bierzo, and beef tenderloin with a wild berry reduction.
Mediterranean Harmony: Excellent companion to creamy mountain rice dishes, traditional stews, seasonal mushroom dishes, and artisanal Iberian cured meats.
Cheeses: Mature sheep cheeses, aged Manchego, and fine blue cheeses such as Valdeón or Cabrales.
Service Protocol: Ideally serve at **16°C**. Decanting for 20 minutes beforehand is recommended to allow its aromatic and mineral nuances to open up in the glass.
Information for Enthusiasts (FAQ)
What does the old vineyard contribute to Val de la Loba?
The centenarian vines have deep roots that absorb the mineral essence of the soil, producing a small quantity of grapes but with extraordinary concentration, complexity, and balance.
Is it a wine to drink now or to cellar?
It offers extraordinary enjoyment from the moment it is uncorked, although its impeccable structure and acidity guarantee a cellar aging potential of **6 to 8 years**.