Ramon Bilbao Rosé

To make this Riojan rosé, bleeding is done by gravity without automatic pressing. The red grape enters the tank and macerates for two to four hours. At that time, the must is collected by traditional gravity bleeding, without mechanical pressing. The yield is approximately 40%. It is a must that synthesizes the most primary aromas and flavors, those reminiscent of the Garnacha variety with its floral touches. It is followed by fermentation at low temperature (14 °C).

Data sheet

Grape: 75% Garnacha and 25% Viura.

Alcoholic degree: 13% Vol.

Serving temperature: between 11 and 13 °C.

Bottle: 75cl.

Tasting note:

Salmon colour, pale intensity. Clean, bright and with the presence of tears. On the nose it is subtle and elegant. Medium intensity, rich in aromas of fresh citrus fruit, orange peel, white flowers and aromatic herbs. On the palate it is fresh, light-bodied, balanced and pleasant acidity, aftertaste with hints of citrus fruit. It is a balanced wine, with harmony and ready to enjoy. Ideal as an aperitif and cold dishes such as white asparagus, grilled vegetables, seafood salad, beef carpaccio or risottos.