Bodegas Hermanos Pecina

Chobeo de Peciña is our Signature wine, a painstaking selection of grapes that begins at the vineyard, where the clusters are picked by hand in 15 Kilo tubs to ensure no berries are broken and to prevent undesirable oxidation and premature fermentation.
We only use grapes from our oldest vines, which are over fifty years old and produce low yields of scarcely 4,000 kilos per hectare. The vines are globet pruned to ensure lower production and exceptional quality.

The grapes arrive at the crush pad in a very brief period  of time, as all our vineyards are a short distance from the winery ( less than 15 minutes away). The tubs of grapes are unloaded one by one and the operators select the grapes on a vibrating sorting table, where the lesser quality clusters are discarded.
All the grapes that do no meet our quality requirements are removed by four people working at the table. Any berries that break off fall through the grid holes of the sorting table and do not reach the end of the conveyor. From there, the top quality grapes will be sent to the fermenters.

When the quality grapes reach the end of the sorting table, they 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. It provides an extremely delicate handling of the grapes, which prevents must spills and unnecessary oxidation.

Once the grapes arrive at the fermenter, they are kept there for three days at a temperature range of 10-12 ºC. During this cold maceration period, the grapes are maintained under an inert atmosphere of CO2. This allows us to obtain the highest quality that the fruit can offer, both in terms of colour and in terms of primary aromas. On the third day, the fruit begins to ferment spontaneously, without the addition of external yeast. Only the yeast brought in by the grapes themselves are used, providing the wine with a unique personality. With this process we achieve carbonic maceration in stem-free conditions, bringing together the advantages of destemming with those of carbonic maceration, so that fermentation takes place within the berries.

After approximately twenty days from the time the grapes are placed in the tank, fermentation and post-fermentation maceration have concluded and our wine is ready to be put in American oak barrels. There, the wine undergoes malolactic fermentation and it is stabilised. It is racked three times, from barrel to barrel, employing gravity and decanting methods. This produces a naturally clean product which has not been subjected to any type of filtering that would diminish its quality. After nine months, the barrel ageing process concludes and the wine is bottled and taken to our bottle-ageing hall for at least one year, where it will round off so you can enjoy a great wine.