Grapes for Pintia are hand-harvested, double-sorted, then left in a cold chamber for 12 hours in order to preserve the intensity of the fruit. Cold maceration is carried out for 5 days prior to fermentation in oak wood vats, before aging in 70% French and 30% American oak for 12 months.

The wine is intense in color and depth, cherry red in tone with purplish hues. On the nose, Pintia is broad, very clean, expressive and elegant on the nose, with a great fruit intensity. The palate shows great structure and a excellent tannin, yet is also fresh and pleasing on the palate.