VAL DE LA
LOBA BIERZO
CENTENARY MENCÍA • PARCEL WINE • SPAIN
"The voice of the vineyard: a single-parcel red wine that captures the elegance and mystery of high Bierzo, where the minerality of slate and the silkiness of Mencía merge into a single essence."
The Mysticism of a Centenary Terroir
Val de la Loba is a cult wine born from a unique parcel on the noblest slope of Bierzo. Crafted by Pittacum, this red wine is the result of precision viticulture on vineyards that are over a century old. The Mencía here not only delivers fruit but also a narrative of the land: clay soils with a slate base that provide vertical freshness and admirable longevity. It is a wine for those seeking authenticity and depth in every sip.
1. Identity Profile
Winery: Viñedos y Bodegas Pittacum (Terras Gauda).
Origin: Val de la Loba parcel, D.O. Bierzo, León, Spain.
Varietal: 100% Mencía from centenary 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
2. Sommelier's Notes (Sensory Experience)
Appearance: Intense cherry red with high intensity and a vibrant purplish rim indicating its excellent health and concentration.
Nose: A profound aromatic range where ripe black fruit (blackberries, blueberries) intertwines with floral notes of violets, hints of licorice, and a smoky mineral background characteristic of the parcel.
Palate: Powerful entry yet astonishingly elegant. Enveloping, velvety texture, with polished tannins that guide a long, fresh palate with a subtly spicy finish.
3. Wine Architecture
4. Pairing and Serving Ritual
Signature Cuisine: Sublimely pairs with grilled red meats, **Botillo del Bierzo**, Castilian roasts, or a sirloin with red fruit reduction.
Mediterranean Harmony: Perfect with mountain rice dishes, seasonal garlic mushrooms, and game cold cuts.
Cheeses: Aged sheep cheeses or characterful blue cheeses (such as Valdeón).
Serving Protocol: Ideally served at **16°C**. Although its balance is remarkable from uncorking, 20 minutes of aeration allow its mineral complexity to fully blossom.
Information for Enthusiasts (FAQ)
What does the old vineyard contribute to Val de la Loba?
The more than 100-year-old roots penetrate deep into the subsoil in search of nutrients, resulting in a very small grape production but with a concentration of flavors and stability that young vines cannot replicate.
Is this a wine to drink now or to keep?
It is a wine of great current balance, but its tannic structure and natural acidity promise a positive evolution in the bottle for the next **6 to 8 years**.