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Рамон Билбао Риоха Гран Резерва 2011

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Art. # 3590

Гроздето се подлага на двудневна студена мацерация и кратка ферментация в продължение на около 8 дни при контролирана температура. Следват финални 9 дни мацерация с ципите. Виното се прелива от иноксовите съдове в Американските дъбови бъчви и отлежава в тях в продължение на 30 месеца. След бутилиране виното отлежава още 36 допълнителни месеца в бутилката.

Profile

  • Fruit
  • Body
  • Dryness
  • Tanins
  • Alcohol

Variety

Tempranillo

Flavours

  • Spices Spices
  • Black Cherry Black Cherry
  • Dried Fruits Dried Fruits

Glass

Large glass for red wine

Serving Temperature

Room Temperature Room Temperature

Food pairing

  • Red Meats Red Meats
  • White Meats White Meats
  • Roasted Vegetables Roasted Vegetables

Maturity

Drink now

More about this wine

Рамон Билбао

Рамон Билбао

Bodegas Ramón Bilbao е основана през 1924 г. в град Харо, винената столица на Риоха. Днес разполагаме с 240 хектара собствени лозя, разделени между Rioja и Rueda, плюс още 900 хектара в основните апелации за качество на D.O.Ca Rioja и D.O. Rueda, които контролираме. За тази цел имаме екип от специалисти по лозарство, който работи с уважение към земята и се грижи за лозята, използвайки натурални методи. Любовта им към виното, над всичко друго, съчетана с неконформисткия дух, който може да се види в иновациите и в новия поглед към "тероара", успя да изненада критиците и потребителите, като се превърна в енологична референтна точка и превърна своите вина в най-продаваните испански вина в барове и ресторанти.

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Rioja

Rioja

Undoubtedly, this is the homeland of the oldest and most respected red wine in Spain, whose rival is only Jerez. The vineyards trace the flow of the Ebro River for about 100 kilometers between the towns of Haro and Alfaro. The area is named after the river that flows through it, the Rio Oja. It is divided into three separate areas; Rio Alta, the highest, where wines are considered elegant and with balanced acidity; Alavesa average (here the acidity is a little more pronounced) and Baja, the lowest, where the significantly warmer climate determines the more pronounced saturation and density in wines. Overall, the best wines come from Alta and Alavesa, although many are a combination of the two. The main grape here is Tempranillo, often blended with Garnacha and sometimes Carignane. All wines in Rioja in the top category must be aged in oak, and historically the American oak is preferred. Nowadays, however, many wineries use a combination of American and French oak. The ripening of American oak is what gives the more traditional Rioja red wines the distinctive notes of coconut, vanilla and sweet spice. The time that Rioja wine spends in a barrel dictates which of Rioja's official ageing categories will take its place on the label: Joven, Crianza, Reserva or Gran Reserva. Rioja Joven wines are intended for consumption within two years of harvest. They spend little or no time in oak - jóven is the Spanish word for "young". Crianza red wines are aged for at least one year in oak and one year in bottle and only on the market in the third year. Reserva red wines spend at least one year in oak and cannot be presented for a full three years after harvest. Gran Reserva undergo a total of five years of ageing with at least two years spent in oak barrels.

More wines of this region
Tempranillo

Tempranillo

Almost every red wine in Spain from Rioja and Ribera del Duero has Tempranillo at its core, and in Portugal the variety is widely used in the Douro Valley – under the name Tinta Roriz – both for table wines and world-famous fortified wines (Port). The red wines based on Tempranillo are characterised by a wide range of aromas - from strawberries, blackcurrants and cherries to prunes, chocolate and tobacco depending on climate, vineyard age and oak ageing.

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