WINE INFORMATION 

Although the estate was started only in 1992, its founder, Pedro Peciña had worked for over 20 years prior to that as the head agronomist for famed producer La Rioja Alta, learning all facets of production and especially the planting and managing of all the estate’s vineyards. The Peciña winery and vineyards are located in San Vicente, on the northeast side of the Ebro river near the border of the Basque Alavesa zone. These vineyards  - many 40 to 60 years old - are actually some of the finest in the appellation as they fall at the foothills of the Sierra Cantabria Mountains at an average of 500 meters, and offer hillside expositions as well as complex and diverse soils. Many of Peciña’s most prized vineyards are actually on north facing slopes which Pedro feels helps give the wines good freshness and delineation.

The estate comprises 50 Ha, which is fairly small by Rioja standards. The vineyards are farmed in a natural and sustainable manner.

The grapes are destemmed and crushed and macerated for 3-4 days before fermentation begins naturally with the wild yeast on the skins. Fermentation then continues for 10-12 days more. Afterwards the wine is aged in stainless steel with racking to another tank at 6 months. The wines are bottled unfined and unfiltered.

Charcuterie, Cheese, Chicken/Turkey, Fish-full flavored (salmon/tuna), Grilled preparations, Ham, Hearty stew, Lamb, Mexican, Mushrooms, Pizza, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce, Spicy Food, Tapas, Tomato Sauce, Vegetables