Chobeo de Peciña

Gran Chobeo de Peciña


The wine:
Elaborated with the maximum care with tempramillo grapes from"Finca Iscorta" vineyard, only 1250 bottles have been made.

Hand harvested and transported to the winery in small cases of 15 kilos, the grapes were selected in a sorting table. Then, they did a 5 days cold pre-maceration to get a much more structured and complex wine. The alcoholic fermentation at controlled temperature lasted for approximately 15 days and the resulting wine entered into medium toast new American oak barrel, where the malolactic fermentation was done.

The wine was aged in new American oak barrel 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.

This wine has not suffered any process of filtration, fining or stabilization, obtaining the maximum expression of the terruño from Sonsierra area.

Tasting Notes:

Grape Varieties: 100% Tempranillo   
Alcoholic degree: 13.50%
Colour: Deep cherry with a purplish edge.
Aromas: Primary aromas of fresh fruit with herbal touches, pastry
Palate: Medium-bodied, powerful, fruit driven with marked acidity. Spicy, long.

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


2008  Robert Parker 88 points
           Peñin                90 points
           Akatavino         91 points
           Tim Atkin         95 points
           Weinwelt         90 points
           Guía Repsol     93 points
           James Suckling   93 points
2010 , Tim Atkin        94 points
2012 , Tim Atkin        93 points
         , Robert Parker  95 points