The Peciña name usually signals old-school Rioja — wines aged for years in American oak by a man who cut his teeth at the legendary La Rioja Alta. The Cosecha is the fun, unoaked younger sibling. Pedro Peciña farms young-vine Tempranillo from the estate's La Veguilla and Valseca parcels above San Vicente de la Sonsierra, and here he skips the barrel entirely to let the fruit do the talking. The result is a bright, juicy everyday red with real Rioja pedigree behind it — a house wine from a serious house.