The Winery

Ramón Bilbao

The history of Ramon Bilbao is the materialisation of the idea of the man who gave his name to the winery. A project that revisits classic Rioja concepts such as Tempranillo or American oak, to give a fruitier and fresher version of Rioja Alta, to become one of the most admired brands in the world.

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How does it taste?

Fruit

Toast

Body

Acidity

Tasting notes

Look

Garnet red high intensity. Bright and in excellent condition.

Smell

Elegant and complex nose. Aromas of ripe fruit, blackberries, plums, hints of cherry. Spicy and aromatic herbs such as rosemary, from our most extreme vineyards. The presence of a selected and carefully barrel is marked. Are notes of sweet spices, pastries and nougat combined with roasted coffee and cocoa.

Taste

Long, persistent and volume. With presence of acidity, to ensure good longevity, and a tannin tamed. A wine in perfect condition, which will evolve in the bottle the next few years.

Information

Ageing

Gran Reserva
Appellation

Rioja
Grape

Mazuelo, Graciano, Tempranillo
Country

Spain
Recommended Pairing

Game meats, Barbecues, Cured cheeses, Red meats
Zones

La Rioja
Alcohol

14%
VIVINO Points

4,0
Tipo de Vino

Tinto

Ramon Bilbao Gran Reserva

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3 reviews

Vintage

2014

Size

Bottle 75cl.

-10%

€26.78 €29.75

Te sale a €35.70/l

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Description of Ramon Bilbao Gran Reserva

A classic Rioja with the touch of modernity that characterises the style and philosophy of Ramón Bilbao. The legacy of time. Ramón Bilbao Gran Reserva is made from a blend of Tempranillo, Graciano and Mazuelo grapes and aged for 30 months in American oak barrels and 36 months in bottle in total stillness and darkness in an underground bottle cellar. We recommend pairing it with red meats, cured cheeses, barbecues and game meats.

Ideal pairing

Red meats
Cured cheeses
Barbecues
Game meats

Making notes Ramon Bilbao Gran Reserva

Notas del Viñedo

Located in Ábalos and Labastida at a height of between 600 and 700 meters and facing south of the Sierra de Cantabria. Decomposed soils of mother rock and sandy and alluvial soils, respectively. Average age around 60-65 years.

Making notes

Cold maceration for two days and fermentation for eight at controlled temperatures. Maceration for 9 days in contact with leaks before aging for 30 months in American oak barrels and 36 in bottle, within the underground bottler. Aged for 30 months in a select American oak barrel and 36 more months in the bottle.