RAMÓN BILBAO ROSÉ
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Delicate, Fragrant Freshness
We have recovered a classic wine from this area accustomed to the pale tones of rosé wines and to the power of subtlety.
Videotasting Rodolfo Bastida
Pale salmon in colour, showing citrus fruits, orange peel and white flowers. Fresh and light in mouth. Modern and casual, pairing well with appetisers and cold dishes like white asparagus, seafood salad and beef carpaccio.
Enologist
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 …
HARVEST AND VINE SELECTION
A gentle harvest with gradual maturation due to the altitude of the vineyards. A warm and dry year with frost at the end of April, which brought the harvest forward to early September.
ELABORATION AND FERMENTATION
Saignée is carried out at low temperatures, in contact with dry ice. Maceration lasts 3-4 hours and traditional saignée in employed. During alcoholic fermentation of the clean juice, the termperature is varied so as to draw out the primary aromas of the grape.
TASTING NOTES
Pale salmon in colour, this wine is clean, bright and shows tear density. It is of medium aromatic intensity, with the presence of citrus fruits, orange peel, white flowers and aromatic herbs. Fresh and light in mouth, it has balanced acidity. The finish is reminiscent of citric fruits.
PAIRING
This 100 % Tempranillo pairs especially well with cold meats and soft cheeses, white meats like chicken, stewed rabbit, and blue fish. Serve between 16ºC and 18ºC.
Ramón Bilbao
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