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The 2015 harvest was one of the earliest in recent decades. The weather conditions had allowed the plants to develop perfectly throughout the growing cycle. A cold winter with abundant precipitation gave our vines sufficient reserves of moisture for the whole year. Spring was cool, encouraging healthy budbreak and the production of many fine quality clusters . A hot summer, especially during the month of July, the hottest recorded in the Rioja appellation. The months of September and October brought some light rainfall which helped the complete physiological and phenolic development and good healthy grapes.
Peachy pink in colour, with notes of fresh red fruits, apricot peel and lychee. Well-balanced acidity with oiliness due to its ageing on the lees.
Ideal with appetisers, vegetables, oily fish, sushi, and mussels.
Rodolfo Bastida is the orchestra director of Ramón Bilbao, an expert in the conquest of wine. You can always count on him in this new adventure that is about something more than wine. Vitality, maybe ….
Following a cold winter, flowering starts during the first week of April. Characterised by a rainy spring and dry summer, this harvest relies on water reserves to extend maturation at the vineyard. Vines are hand selected in boxes of 15kg, refrigerated and transported to the winery.
At the winery, the grape is kept in a cold atmosphere for 24 hours. Destemmed and pressed grapes are selected to begin maceration in an inert atmosphere. Traditional saignée is employed using gravity to exract the grape juice, which is transferred to cement deposits for its debourage for 24 hours. The collected juice is fermented for 20 days at below 15ºC so as to preserve its most delicate aromas. Following this, a month of maceration takes place on the lees.
Pale peach in colour, this wine is clean and produces tears, It has notes of fresh fruit like apricot and lychee, as well as hints of saffron, citrus fruits like blood orange, and herbal notes. In mouth it shows perfect balanced between acidity and oiliness due to its being ages on its lees. The finish is characterised by fruitiness. Ready to serve or store.
An ideal accompaniment for appetisers, vegetables, oily fish, sushi and mussels. Serve between 11ºC and 13ºC.