peciña brothers wineries

Bodegas Hermanos Peciña SL was founded in 1992 by Pedro Peciña Crespotogether with their three children in a small wine cellar for harvesting wine in the urban area of San Vicente de la Sonsierra. In 1997 the current facilities were inaugurated, where the production of crianza, reserva and gran reserva wines already began.

The experience accumulated in the management of obtaining high quality grapes in one of the centenary wineries of Rioja, is the basis on which Pedro relies to start his own project.

The winery has 50 Hectares of its own vineyard, facilities with a production capacity of 1,000,000 kilos of grapes, 4,500 American oak barrels perfectly conditioned in three underground warehouses and two aging warehouses with a capacity for 500,000 bottles.

Since its foundation, investment in new projects has been increasing each year:

the vineyards

Bodegas Hermanos Peciña has 50 hectares of its own vineyard located in San Vicente de la Sonsierra and surroundings.

The predominant grape almost entirely is the Tempranillo, although we have some plots with the red Garnacha variety and the white Viura variety. In addition, in the older vineyards you can find interspersed strains of the Garnacha and Graciano varieties.

The vineyards are located on the northeast side of the Ebro river, next to the Rioja Alavesa border. Located in the foothills of the Sierra Cantabria at an average height of 500 meters, they sit on various types of soil and exhibitions.

Our vineyards are distributed in various payments less than 10 km from the winery, which allows us to get the grapes to the winery quickly, avoiding oxidation and possible premature fermentation.

The vineyards are cultivated in a natural and sustainable way. The harvest is done by hand and the grapes are destemmed before beginning the fermentation with indigenous yeasts.

the wines

Gran Chobeo 2010
Great Chobeo 2010

Hnos Peciña Technical Sheet

[columns] [span6] Type of Wine: Red Brand: Great Chobeo Grape variety: Tempranillo      Bottle type: Burgundy Capacity (cl): 75                Graduation (% vol.): 13,50 [/ span6] [span6] Warehouse: Hnos Peciña Regions: Denomination Rioja Barrel type: French oak Permanence in Barrel: 12 months Operating temperature : 16º-18º C.  Population:San Vicente de la Sonsierra [/ span6] [/ columns]

General information

Made with the utmost care, only 1250 bottles have been produced, with Tempranillo grapes of more than 50 years from our Finca Iscorta vineyard. After a selection of the best bunches harvested by hand and transported to the winery in boxes of 15 kilos, the grapes have been for 5 days doing a cold pre-maceration to obtain a much more structured and complex wine. Afterwards, it carried out a fermentation at a controlled temperature for 15 days, and it remained for 2 months in 5 American oak barrels with medium toast, where it carried out the malolactic fermentation. After a racking by decantation where all the fermentation remains have been removed, It has been in the barrel for 10 more months, making another 2 racking to obtain a completely clean and stable wine. This wine has not undergone any filtration process, clarified or stabilized, thus achieving the maximum expression of the Sonsierra terroir.

Tasting Notes Gran Chobeo

Cherry color covered and violet edge. Medium-high layer. The primary aromas are of fresh fruit with hints of scrub, pastry. Unctuous, fleshy on the palate. Ripe, powerful and friendly tannin, very fruity. Acidity marked with a long, spicy aftertaste.
Hnos Peciña D.O.C. Rioja
30,00
Tax incl. Bottle 75 cl
Chobeo de Peciña blanco 201
Chobeo de Peciña blanco 2018

Hnos Peciña Technical Sheet

[columns] [span6] Type of Wine: White Brand: White chobeo Grape variety: Viura     Bottle type: Burgundy Capacity (cl): 75                Graduation (% vol.): 13,50 [/ span6] [span6] Warehouse: Hnos Peciña Regions: Denomination Rioja Barrel type: French oak Permanence in Barrel: 2 months Operating temperature : 8º-10º C.  Population:San Vicente de la Sonsierra [/ span6] [/ columns]

General information

Viura grapes from Finca Iscorta planted more than 50 years ago, harvested by hand in 15-kilo boxes to avoid any type of breakage, oxidation or fermentation prior to entering the winery. Next, they go through a selection table where those that do not exceed the highest quality are eliminated, thus achieving that the grains arrive whole to the press. Once in the press, and after a smooth draining, we obtain a must with great complexity that will end up in new American oak barrels, where it will carry out the alcoholic fermentation for a month, receiving daily battonages to obtain a well-structured wine. After fermentation and after a racking, it will remain 2 more months in the same barrel before being bottled to achieve the desired balance between fruit and wood.

Tasting Notes Chobeo fermented in barrel

Clean in color and bright, straw yellow with golden highlights. The tropical fruit that predominates over toasted notes stands out. Complexity of aromas, honey, banana, pineapple in combination with scrubland. In the mouth it is creamy, creamy, white fruit with cereal points, light acidity, long and enveloping aftertaste.
Hnos Peciña D.O.C. Rioja
7,80
Tax incl. Bottle 75 cl
Señorio de P.Peciña gran reserva 2009
Lordship of P. Peciña gran reserva 2009

Hnos Peciña Technical Sheet

[columns] [span6] Type of Wine: Red Brand: Peciña gran reserva Grape variety: Tempranillo      Bottle type: Bordeaux  Capacity (cl): 75                Graduation (% vol.): 13,50 [/ span6] [span6] Warehouse: Hnos Peciña Regions: Denomination Rioja Barrel type: American oak Permanence in Barrel: 48 months Operating temperature : 16º-18º C.  Population: San Vicente de la Sonsierra [/ span6] [/ columns]

General information

A Gran Reserva is a great work, so we must start from a base wine with special conditions, both in structure, color and tannins and at the aromatic level. Made with grapes from our oldest vineyards, from which we obtain very small and concentrated fruits, with a very low yield but of extraordinary quality, it receives a controlled temperature fermentation between 26 and 27 degrees for twelve days. It has spent 48 months in American oak barrels with an average age of 5-6 years, a period in which 8 racking has been carried out using the traditional method of gravity and decantation, and has rested a minimum of 36 months in the bottle, achieving balance Perfect between the oxidation of the wood and the reduction in the bottle.

Tasting Notes Señorío de P. Peciña gran reserva

Ruby cherry with an intense layer and clean orange edges.Aromas: Intense and fine nose, wide variety of aromas of chocolate and coffee combined with ripe fruit, hints of prune and compote. In mouth: Persistent, round, balanced, velvety. Polished and tasty tannins, memories of toffee.
Hnos Peciña D.O.C. Rioja
24,00
Tax incl. Bottle 75 cl
Finca Iscorta Gran Reserva 2010
Finca Iscorta Gran Reserva 2010

Hnos Peciña Technical Sheet

[columns] [span6] Type of Wine: Red Brand: Iscorta farm Grape variety: Tempranillo      Bottle type: Bordeaux  Capacity (cl): 75                Graduation (% vol.): 13,50 [/ span6] [span6] Warehouse: Hnos Peciña Regions: Denomination Rioja Barrel type: American oak Permanence in Barrel: 36 months Operating temperature : 16º-18º C.  Population: San Vicente de la Sonsierra [/ span6] [/ columns]

General information

Coming from a selection of our vineyards in San Vicente de la sonsierra, with calcareous clay soils and with high planting density, it is made only in suitable vintages. Only using indigenous yeasts, alcoholic fermentation lasts approximately 14 days, and malolactic fermentation takes place naturally. It remains 36 months in American oak barrels with an average age of 4-5 years, receiving 6 racking by the traditional method of gravity and decantation, and then rests in the bottle for a minimum of 18 months.

Tasting Notes Finca Iscorta

Color  Intense ruby cherry with orange edges, clean.As for aromas in nIntense and fine ariz, wide variety of aromas of chocolate and coffee combined with ripe fruit, hints of prune and compote. Finally in the mouth it is persistent, round, balanced, velvety. Polished and tasty tannins, memories of toffee.
Hnos Peciña D.O.C. Rioja
27,00
Tax incl. Bottle 75 cl
Señorio de P.Peciña reserva 2013
Señorío de P. Peciña reserva 2013

Hnos Peciña Technical Sheet

[columns] [span6] Type of Wine: Red Brand: Señorío P. Peciña reserva Grape variety: Tempranillo      Bottle type: Bordeaux  Capacity (cl): 75                Graduation (% vol.): 13,50 [/ span6] [span6] Warehouse: Hnos Peciña Regions: Denomination Rioja Barrel type: American oak Permanence in Barrel: 36 months Operating temperature : 16º-18º C.  Population: San Vicente de la Sonsierra [/ span6] [/ columns]

General information

Coming from a selection of our vineyards in San Vicente de la sonsierra, with calcareous clay soils and with high planting density, it is made only in suitable vintages. Only using indigenous yeasts, alcoholic fermentation lasts approximately 14 days, and malolactic fermentation takes place naturally. It remains 36 months in American oak barrels with an average age of 4-5 years, receiving 6 racking by the traditional method of gravity and decantation, and then rests in the bottle for a minimum of 18 months.

Tasting Notes Señorío de P. Peciña reserva

Color: Intense cherry and orange trim, laced. Aromas: Mild vanilla aromas, with a retro-nasal character, notes of leather, tobacco and prune. In the mouth: Elegant, ripe fruit, full-bodied, tasty
Hnos Peciña D.O.C. Rioja
12,50
Tax incl. Bottle 75 cl
Señorio de Peciña crianza 2014
Señorío de Peciña aging 2014

Hnos Peciña Technical Sheet

[columns] [span6] Type of Wine: Red Brand: Señorío de Peciña aging Grape variety: Tempranillo      Bottle type: Bordeaux  Capacity (cl): 75                Graduation (% vol.): 13,50 [/ span6] [span6] Warehouse: Hnos Peciña Regions: Denomination Rioja Barrel type: American oak Permanence in Barrel: 36 months Sercice temperature: 16º-18º C.  [/ span6] [/ columns]

General information

Coming from different vineyards with an average of approximately 40 years old on clay-calcareous soils, he has spent 24 months in previously wrapped American oak barrels. During this period, 4 transfers (one every 6 months) have been carried out using the traditional “Barrel to Barrel” method, thus achieving a decantation of grounds by gravity naturally and avoiding the use of filters and clarifications, thus maintaining the maximum wine personality. Subsequently, it has rested a minimum of 18 months in the bottle, acquiring the balance and structure necessary to obtain a great wine.

Tasting Notes Señorío de P. Peciña crianza

Intense cherry color, saffron reflections, slightly orange trim. Deep aroma, ripe red fruit, toasted notes and vanilla, jam background. In the mouth, fresh fruit combined with a slight oxidation, tasty, smooth, spicy, balanced, pleasant tannin.
Hnos Peciña D.O.C. Rioja
9,30
Tax incl. Bottle 75 cl
Chobeo de peciña tinto 2009 Denominacion ORigen Calificada Rioja directo de bodega en nuestra tienda online Riojawine.shop
Chobeo de peciña tinto 2009

Hnos Peciña Technical Sheet

[columns] [span6] Type of Wine: Red Brand: Great Chobeo Grape variety: Tempranillo      Bottle type: Burgundy Capacity (cl): 75                Graduation (% vol.): 13,50 [/ span6] [span6] Warehouse: Hnos Peciña Regions: Denomination Rioja Barrel type: American oak Permanence in Barrel: 9 months Operating temperature : 16º-18º C.  Population:San Vicente de la Sonsierra [/ span6] [/ columns]

General information

From vines over 40 years old and harvested manually in 15 kg boxes, the grapes are selected on a sorting table. Next, a small destemmer shells the clusters, so that the grape kernels enter whole by gravity in the cascade deposits. Thus, a semi-carbonic maceration will be produced without palpation. Its careful elaboration consists of an alcoholic fermentation that lasts approximately 15 days, for a subsequent maceration of about 20 days. Subsequently, the wine is placed in new American oak barrels for 9 months, where a manual racking is carried out every three months by the traditional method of gravity and decantation. Finally, the wine goes to the bottle, where the nuances of its aging in wood are rounded and polished.

Tasting Notes Chobeo de peciña tinto

Intense, powerful nose, red fruit, jams and spicy notes. Licorice. Slight hints of vanilla and coffee. Persistent aftertaste. Sweet tannin and very balanced acidity. Smooth toasted, structured, without edges, well-shaped berries.
Hnos Peciña D.O.C. Rioja
24,00
Tax incl. Bottle 75 cl