Pedro Peciña worked as the head agronomist at La Rioja Alta for two decades before establishing his own property in 1992 in the northern part of Rioja Alta, near the border of Basque Country to the north.
The Peciña family now owns 50 hectares of primarily Tempranillo vines, with some Garnacha, Graciano, and Viura, which are farmed organically and hand harvested. In the winery, vinification is old school, with native yeasts for fermentations and the historic “trasiego” system of long, slow racking by gravity in used American oak barrels in place of filtration. Pedro uses no chemical fertilizers, nor does he induce fermentation. He respects the traditional idea of blending to produce more complex, complete wines and creates a diverse range of wines with remarkable consistency from vintage to vintage by drawing from nearly a dozen different sites. Wines rest in barrel and bottle for significantly longer than required by the DOCa laws before release—from a minimum of two years in barrel for Crianza to four or more years for Gran Reserva
