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.

Premios

Points
2005

Wine Review

Stephen Tanzer

Robert Parker

Peñin

Guía Repsol

Tim Atkin

Decanter

89 points

91 points

89 points

92 points

94 points 

94 points

94 points

2006 Robert Parker 90 points
2007

Robert Parker

Peñin

Guía Repsol

Falstaff

Elmundovino.com

Akatavino

89 points

90 points

92 points

92 points

14.50 points

88 points

2009

Robert Parker

Guía ABC

Tim Atkin

Elmundovino.com

Guía Repsol

James Suckling

91 points

93 points

94 points

15.00 points

90 points

95 points

2012

Robert Parker

Tim Atkin

Peñin

Vinous

92 points

95 points

91 points

93 points

2014 Tim Atkin 94 points