Cosecha 2014 – Great wines of Rioja

Introduction

Cosecha 2014 is a natural wine made from Tempranillo grapes in Rioja, crafted by Pedro Balda, one of Spain’s most innovative young winemakers. This wine combines family tradition with a modern approach to winemaking. The grapes come from a small vineyard called “Majuelo de la Nava,” planted by Pedro’s grandfather in one of the coolest and windiest areas of San Vicente de la Sonsierra. The wine tells the story of the land and six generations of the Balda family dedicated to viticulture.

Vineyard and viticulture

The vineyard covers only 0.5 ha, but its significance is immense: the vines are 65 years old on average, providing extraordinary aroma concentration and complexity. Viticulture is entirely natural, with no pesticides or systemic treatments. Manual practices dominate every stage. The harvest is carried out by hand, carefully selecting the healthiest, ripest clusters. Pedro believes in letting nature take its course, producing a wine that faithfully expresses the terroir and characteristics of old vines.

Winemaking and aging

Cosecha 2014 undergoes a pseudo-carbonic maceration, beginning 3-4 days after harvest. No post-fermentation maceration is applied, preserving freshness and fruity character. After pressing, the wine ages for 14 months in barriques, completing malolactic fermentation, then another 5-6 months in stainless steel, ensuring balance and aromatic purity. No sulfites are added and the wine is unfiltered, reflecting Pedro Balda’s natural philosophy.

Tasting notes

Cosecha 2014 has a complex and refined aromatic profile. Red fruits, cherries, raspberries, and delicate spice notes dominate the nose. On the palate, it is balanced with soft tannins, lively acidity, and long persistence. Natural winemaking highlights the mineral character of the Rioja terroir, making each sip a true experience of the region.

Technical sheet

• Region: Rioja

• Grape variety: 100% Tempranillo

• Appellation: Rioja DOC

• Vineyard: 0.5 ha (Majuelo de la Nava)

• Average vine age: 65 years

• Viticulture: Natural

• Harvest: Manual

• Winemaking: Pseudo-carbonic maceration, 14 months in barriques (malolactic completed)

• Aging: 5-6 months in stainless steel

• Fining: –

• Filtration: No

• SO2 added: No

• Production: 1,000 bottles

Pedro Balda: Pioneer of Natural Wine in Rioja

A rising talent in Spanish winemaking

Pedro Balda is widely recognized as one of Spain’s most talented and promising young winemakers. In 2014, he was named among the Top 10 New Spanish Producers, consolidating his reputation as a leading figure in the new generation of Spanish viticulture. His philosophy revolves around authenticity, respect for nature, and the preservation of family heritage.

International experience and return to roots

After working in iconic wineries across Chile, the United States, Australia, and New Zealand, Pedro returned to Spain to establish his own project. In 2008, he launched a small personal venture in San Vicente de la Sonsierra, Rioja, embracing natural viticulture and becoming a pioneer of this approach in a traditionally classic region.

The vineyard “Majuelo de la Nava”

At the heart of his project lies the “Majuelo de la Nava” vineyard, planted by Pedro’s grandfather. Located in one of the coolest and windiest areas of San Vicente, it covers just over half a hectare with vines over 65 years old. From these historic plants, Pedro produces two distinct wines, both faithful expressions of Tempranillo.

Two wines, one philosophy

From the same vineyard, Pedro crafts two unique wines:

• Vendimia Seleccionada: from the smallest, less compact bunches, hand-selected one by one.

• Cosecha: from the remaining clusters harvested later.

These wines pay tribute to the six generations of the Balda family, who dedicated their lives to tending the vines with passion and sacrifice.

Natural winemaking and cultural memory

Pedro vinifies without adding sulfites, allowing natural processes to unfold freely. His labels feature ancient words from Sonsierra’s viticultural tradition, now almost forgotten, with the intention of keeping them alive and sharing their meaning.