Bodegas Pinuaga - Toledo

Bodegas Pinuaga, located on a plateau high (800m) above the Spanish region of Toledo, is a family-owned, organic winery with a rich history that dates back to 1960. The founder of the winery, Esther Pinuaga’s grandfather, built a facility in the center of the city as was traditional at the time. The first winery was lost upon his death, but the vineyards remained, and the Pinuaga estate, as we know it today, was built in the center of the vineyards.

Esther and the Pinuaga family are leaders in the organic farming movement in Spain. Esther is the co-founder and long-time President of the Spanish Association of Organic Winemakers and more recently is part of the movement founded to work for more respectful pruning.

Pinuaga Rosado 2023

50% Tempranillo (a local Cencibel clone with smaller grapes and silky tannins) and 50% Garnacha planted at 750-800 meters. 8 to 40-year-old vines totaling 3ha.

Winemaking: The must remains in contact with the skins before fermentation begins for 6 hours at very low temperatures. Wine is bled-off (saignée method) to another tank and fermented without skin contact.

Production: 500 cases

Pinuaga Tinto 2022

50% Garnacha and 50% Tempranillo (a local Cencibel clone with smaller grapes and silky tannins) planted at 750-800 meters. 8 to 40-year-old vines from 2 single plots totaling 10ha.

Winemaking: Placed into stainless steel vats by gravity flow.  Spontaneous fermentation with minimal pump over and punch down.  Low total SO2 (25-30 mg/L).

Production: 2,500 cases

Pinuaga Nature 2021

100% Tempranillo (a local Cencibel clone with smaller grapes and silky tannins) planted at 750-800 meters. 22 to 65-year-old bush vines from 2 single plots totaling 10ha.

Winemaking: Placed into stainless steel vats by gravity flow.  Spontaneous fermentation with minimal pump over and punch down.  Low total SO2 (25-30 mg/L).

Production: 2,500 cases

Pinuaga Colección 2021

100% Tempranillo (a local Cencibel clone with smaller grapes and silky tannins) planted at 750-800 meters.  22 to 40-year-old bush vines from a single vineyard (La Lastra) totaling 6 hectares.

Winemaking: Placed into stainless steel fermentation vats by gravity flow.  12 days maceration.  Spontaneous fermentation with minimal pump over and punch down.  Aged 12 months in used American & French oak barrels.  Low total SO2 (45 mg/L).

Production: 833 cases