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Characteristics of Chobeo de Peciña
Chobeo de Peciña is a red wine from La Rioja produced by Bodegas Hermanos Peciña. It is a varietal Tempranillo.
The grapes are harvested manually and transported to the winery in boxes of 15 kilos so that the grains do not break. In the winery, the grapes go through a selection table.
Chobeo de Peciña clusters undergo a slight stripping with gravity. They fall in deposits. This is a process of semi-carbonic maceration. Peciña de Chobeo wort then performs an alcoholic fermentation for about 15 days and is then macerated another 20 days.
Chobeo de Peciña is then aged in new barrels of American oak for about nine months. During this time three manual rackings by the traditional method are carried out.
This wine is finally bottled before being marketed.
Serve at 18ºC
Large game, Roasted red meats, Red meat with sauce, Cold meat
SightCherry violet edge. Upper middle layer.NosePowerful fruity and spicy notes. Intense hues and aromas of vanilla and liquorice.TasteVery good acidity, it is structured and fruity. Sweet and well integrated tannins
La Rioja is one of the most important areas of wine production in the world. It has a long history, and exceptional soils and climates. From the Tempranillo and Grenache varieties they make great red wines that are masterfully aged which demonstrates the experience passed from generation to generation.
Bodegas Hermanos Peciña was founded in 1992 by Pedro Peciña Crespo together with his three children in a small winery.
The experience built up during years of grape production has served Pedro well in founding a winery. The winery is managed by his sons and his son-in-law.
The estate spans 50 hectares of vineyards, a production capacity of 1,000,000 kg of grapes, 3,500 climate controlled oak barrels in two underground storage areas, and an ageing room with capacity for 500,000 bottles.