Chobeo de Peciña

Red Chobeo de Peciña


The wine:
The grapes come from vines over 40 years old which were hand harvested in small cases of 15 Kg and selected in a sorting table.

The quality grapes are put through a small destemmer that removes the cluster stalks, leaving only the berries. The exclusive gravity-fed filling system of our own design, ensures the berries reach the fermenters whole, without breaking or releasing any must. That´s what we call a semi-carbonic maceration.

Then, the fruit begins to ferment spontaneously for approximately 15 days with a maceration of 20 days.

The wine was aged in new American oak casks for 9 months, where was racked three times using the traditional “cask to cask” gravity decanting method. Straight after, it was bottled to refine the wood taste of the ageing in casks.

Tasting Notes:

Grape Varieties: 100% Tempranillo  
Alcohol content: 13.50%
Colour: Deep cherry with a purplish edge.
Aromas: Intense, toasty nuances of ripe fresh fruit, spicy notes.
Mouth: Medium bodied, polished tannins, light toast, structured and persistent.

Best temperature to drink: 18º to 19º C.


2005 , I Wine Review      89 points
          , Stephen Tanzer    91+ points
          , Robert Parker        89+ points
          , Peñin                       89 points
          , Guía Repsol            92 points
2006 , Robert Parker       90 points
2007 , Robert Parker        89 points
          , Peñin                       90 points
          , Guía Repsol            92 points
          , Falstaff                     92 points
          , Elmundovino    14.50 points
          , Akatavino                88 points
2009  , Robert Parker        91 points    
           , Guía ABC                93 points
           , Tim Atkin               94 points
           , Elmundovino     15.0 points
           , Guía Repsol          90 points
           , James Suckling     95 points
2012  , Robert Parker       92 points
          , Tim Atkin               95 points