Description

The Tinto Cosecha is made from Hermanos Pecina’s youngest vines, La Veguilla and Valseca, which average 25 years in age. The grapes are destemmed, crushed and left to macerate for 3-4 days before fermentation begins naturally with wild yeast from the skins. Fermentation then continues for 10-12 days. Wine is aged in stainless steel with racking to another tank every 3 months. There is no oak aging. The wine is bottled unfined and unfiltered.