Here’s an explanation in English of Pittacum Aurea from Viñedos y Bodegas Pittacum in the Bierzo DO (Spain): ⸻ Origin & Vineyard • Pittacum Aurea is made from 100% Mencía grown on the historic estate called Finca Areixola. The vineyard consists of century-old vines planted in traditional high-density goblet style, on steep slate/quartz soils, in the Bierzo region.  • The vineyard is farmed by hand (manual intervention, no heavy machinery), grapes are harvested into small 12-kg boxes, each cluster sorted by hand.  ⸻ Winemaking & Ageing • After harvest, grapes are crushed without destemming, fermented for around 15 days at ~28 °C in stainless steel vats, with gentle pump-overs/punch-downs.  • Then the wine undergoes extended maceration (≈ 20 days) before being transferred to new French oak barrels (225 L) where it ages about 14 months without rackings, followed by further bottle rest.  • Alcohol content is in the region of ~14.5% vol. for recent vintages.  ⸻ Tasting Profile & Style • Colour: Deep cherry/red, quite intense.  • Nose: Elegant aromas of red fruits (morello cherry, redcurrant), mineral/stone character, subtle sweet spices and earthy/herbal depth.  • Palate: Medium-to-full body, structured yet fresh, lively acidity that promises ageing, firm but polished tannins, and a long finish with mineral/crisp elements.  ⸻ Pairing & Serving • Serve at around 15-18 °C. Best with robust dishes: roasted red meats, game, stews, aged cheeses.  • Given its structure and terroir-driven nature, this wine also has good bottle age potential. ⸻ Overall Impression Pittacum Aurea is the top-tier expression from Pittacum: a wine that seeks to reflect the terroir of Bierzo and the ancient vines of the Areixola estate. It blends elegance, depth and minerality with a firm structure — ideal for someone looking for a serious, character-ful red wine from Mencía rather than a light or fruity style.