A Tempranillo Reserva made on those years when the quality is at its highest with a painstaking selection of the best grapes that the Bodegas Bilbaínas vineyards can offer. A wine that, when it was created in 1994, started a new style of Rioja Reserva wines.
Winemaking
At harvest time we selected and picked only those bunches that were fully ripe and sent them off to the winery. After destemming and crushing they underwent maceration and alcoholic fermentation for three weeks at a temperature of 28ºC.
The wine underwent malolactic fermentation in barrels and was then left to age for 14 months. We used new barrels of Allier oak for 50% of the wine. During this time the wine was racked on various occasions to clear it naturally and avoid further treatments. The wine was aged in bottles for at least 24 months.
Viticulture
We selected the best grapes from our Cuervo 4, Vicuana and Zaco vine plots. These vineyards were planted using the traditional Rioja “goblet” vine training system. They are over 35 years old on average and yield 2,500 kg per hectare. All the work carried out in these vine plots is done by hand, working with highly qualified personnel. We obtain our grapes with environmentally friendly winegrowing practices, without using pesticides, insecticides or herbicides.
