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.