Bodegas Hermanos Pecina

All our wines are elaborated under a careful care, since the grape comes at the winery until they leave labelled our facilities. We have a tracking system that lets us know the exact movements of each bottle of wine, from the vineyard it comes, the barrel and times it has stayed in, the rackings it has received, to the date of bottling.
Our goal to elaborate a wine is “cleanliness, control and order” and this allows us to produce a product with parameters that ensure the quality.

The harvest will be selective in terms of vineyards, carefully selecting and separating the quality of the grapes for the different types of wines we make.

Once at the winery the grapes are destemmed. Stems only bring bitter aromas and flavours and impede the control of the product. When the grapes are in the tank, the alcoholic fermentation begins spontaneously, caused by their own and without the addition of exogenous yeasts. This will highlight the characteristics of our area and its "terroir", making our wines uniques and allowing that every vintage is very similar to the previous one.


With fermentation, yeasts convert the grape juice sugar into alcohol, a process controlled by a cooling system that keeps the temperature at 26 º C for approximately 15 days. This is followed by a further 7 days maceration to gain a greater extraction of colour and to provide wine more structure and volume.


Then the wines suffer a second fermentation during 2 months, the so-called malolactic fermentation, where malic acid is converted into lactic, much softer and pleasant to the palate. With a proper temperature conditions, the wine maintains a proper structure and colour.