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Ramón Bilbao Reserva 2012

90% Tempranillo, 5% Graciano, 5% Mazuela
A fresh, aromatic and modern coupage. One of the great wines of the Rioja Alta area, from a vintage classified by the Regulatory Council as Very Good. It is made with the typical Rioja red varieties (Tempranillo, Mazuleo and Graciano) and stands out for its high intensity nose with fresh red fruit and balsamic notes along with a balanced, fresh and evolving mouthfeel. Ready to be consumed now but also to be stored for a long time.
€ 17.49
Product:
8413423111031
Wine Type:
Red
Country:
Spain
Winery:
Ramón Bilbao
Designation of Origin:
Rioja D.O.Ca
Wine region:
Rioja
Variety:
Graciano , Mazuelo , Tempranillo
Alcohol:
13,5%
Drinking temperature:
16°C
Year:
2012
Pairings:
Red Meat , Cured Cheese , Pork , Jamon
Wine taste...
Light
Body
Smooth
Tannic
Soft
Acidic
View: Ruby red color.
Nose: High intensity, with aromas of red fruit, balsamic and spicy, combined with notes of leather, tobacco leaf and tea.
Mouth: The palate is fresh, intense, good acidity, ripe tannins and integrated alcohol. In retronasal, it is again reminiscent of red fruit and sweet spices. It is a balanced, harmonious, evolving wine, ready to drink and with great aging potential.

Ramón Bilbao Reserva is a red wine from the D.O. Rioja produced by Bodegas Ramón Bilbao. It is a winery with almost a century of experience, it was founded in 1924 and is located on the outskirts of the town of Haro, a prestigious wine-producing area in Rioja Alta. Ramón Bilbao Reserva is made from the Tempranillo variety (90%) and small percentages of the Mazuelo (5%) and Graciano (5%) varieties. The grapes come from the Recilla, Valdegaru, Ozaku and Olivera estates. For its elaboration, after a traditional vinification, Ramón Bilbao Reserva is aged for 20 months in American oak barrels. This red wine is a great coupage that can spend many years in the bottle.

Vineyard age: Average age of 40 years. Soil: Sandy and loamy-sandy.

Harvest: The manual harvest in 15-kilogram boxes began the third week of September.

Vinification: Pre-fermentation maceration for 2 days and post-fermentation for 4 days. Subsequent malolactic fermentation.

Ageing: Aged for 20 months in American oak barrels.

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