The former vineyard manager for La Rioja Alta, Pedro Pecina started this estate in 1992 with the Cosecha tinto, and started producing aged wines (Crianzas and Reservas) with the 1996 vintage. From the start, the estate has worked their vineyards as naturally as possible, and has championed traditional winemaking with extended aging in used American oak barrels and regular rackings every 6 months. The estate holds ~50ha of vineyards located around the town of San Vicente de la Sonsierra, on the border of Rioja Alta and Alavesa. With a mix of calcareous clay soils and exposures, the estate can make careful selections for its multiple cuvees. Harvesting is by hand, with sorting table as required. All wines fermented in stainless steel upright tanks with indigenous yeasts. The Rioja Reserva comes from a selection of estate vineyards. 95% Tempranillo, 5% Garnacha/Graciano. 35 hl/ha average yields. Winemaking: Minimum aging of 3 years in barrel and 18 months in bottle.