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RAMÓN BILBAO RESERVA

Legacy of time

ramon-bilbao-vino-reserva-d
The wise wine

From the time when we were small children, we have always remembered that wise person who made us change our way of seeing things, of living our day-to-day lives. Brushstrokes—sometimes anonymous—that leave an indelible trace in our souls. A wise wine with all the knowledge and flavour of the Rioja Alta.

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Videotasting Rosana Lisa

Ruby red, with the scent of black and red fruits, liquorice, menthol, and violet sweets. Medium tanin intensity and round.

To be paired with spicy food, curry, and cebiche as well as traditional dishes.



WINE MAKER

Enólogo Rodolfo Bastida de Ramón Bilbao

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 ….

Wine maker
1

HARVEST AND VINE SELECTION

Harvest of grapes from 40-year-old vines, classified as Very Good by the D. O. Rioja’s Regulatory Council. A dry year with high temperatures from May onwards. The rain at the end of September improved the physiological, phenolic and aromatic ripeness of the vines.

2

ELABORATION AND FERMENTATION

A blend of 90% Tempranillo and 10% using Graciano and Mazuelo grape varieties, aimed at preserving the primary character of the fruit. Pre-fermentation macerations last 3-4 days and post-fermentation macerations are 5-7 days. Remontage and pigeage are carried out daily. The wine is not clarified or filtered until the end of the process. It is aged in American barrels for 20 months, and a further 20 months in bottle.

3

TASTING NOTES

Ruby red and medium-high in intensity, this wine is clean, bright and produces dense tears. It has aromas of red and black fruits, liquorice, menthol and violet sweets in balance with biscuit, nutmeg, custard and cinnamon. It has good alcohol and acidity balance. It is round and of medium tannin intensity.

4

PAIRING

Pairs well with spicy food, curry, and cebiche as well as traditional dishes, meat, and cured cheeses. Serve between 17ºC and 18ºC.

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