Pedro Peciña founded his namesake winery in 1992 with the aim to
produce very traditional wines that are unmistakably Rioja. Previous to
this he was the vineyard manager for the La Rioja Alta winery for 25 years.Only estate fruit is used for the Peciña wines. All of their fruit comes from
around the town of San Vicente, an area widely regarded as having some of
the best vineyards in Rioja.
• In order for a wine to be called Reserva in Rioja, the wine needs to be aged
for at least 1 year in barrel and 2 years in bottle. Peciña’s Reserva far
exceeds this requirement.
• Vinification: Fermented with native yeasts in stainless steel vats;
Raised in used American oak barrels for 3 years with 6 manual rackings;
Aged in bottle for at least two years before release; Unfiltered
• Character: Complex, full-bodied, smoothly textured, ripe dark fruit,
tobacco, leather, coffee bean, and umami.
• Gastronomy: Lamb, Beef, Venison, Roasted Meats