put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas then heat at 18°c to start the fermentation

VINTAGE  level - $108

mint and spicecake flavors on the palate that become livelier with aeration

The aroma is intense and complex

Señorío de P. Peciña Cosecha Blanco, 2014 cider put into vat at 12°cPedro Pecia is a rarity with few winemakers continuing to produce in the traditional style of Rioja. This 100% Viura from 2014 is classic Rioja fermented on the skins for 24 hours to create structure and complexity. Spontaneous fermentation with indigenous yeasts, aged on lees and also in bottle. It's wonderfully structured, rich, and shows it's aging gracefully and with more intensity and complexity. Plenty of fresh citrus and fruit notes layered