Bodegas Bilbainas

Vi�a Pomal Blanco is made from traditional varieties of the region: Viura and Malvasia. After de-stemming a short maceration (6h) and its subsequent pressing occurs. The flower must fermented in new American oak barrels at a temperature of 15 � C, staying in these 4 months in contact with its lees. Aided by soft battonages, wine increases in complexity and expands its mouthfeel.

Made from 100% Tempranillo grapes grown in traditional, low-density, bush vine trained vineyards. After destemming, maceration and fermentation, the wine is aged for a year in American oak before spending a minimum of six months in the bottle prior to release. Deep morello-cherry red with violet hues; black fruit, liquorice and subtle mineral notes, cocoa and toasty notes from barrel ageing; suppl…

The Tempranillo is vinified in a very traditional way; the grapes are destemmed and crushed and the must undergoes a moderately long maceration. Once alcoholic and malolactic fermentations are completed, the wine is aged for 18 months in American oak barrels. During this time, the wine is racked two or three times, clarifying it naturally, followed by ageing in bottles for two more years. Ruby-red…

The Gran Reserva is made from the highest quality wines, a blend of 90% Tempranillo and 10% Graciano, and aged for two years in American oak barrels followed by three years further maturation in the bottle. Deep, ruby coloured wine, with notes of red fruit including cherry and plum and backed by vanilla spice on the nose. This wine shows the hallmarks of Rioja Alta showing bright fruit flavours th…

Vi�a Zaco's launch in 2005 was a new step forward in redefining the profile of what has traditionally represented a classic Rioja winery like Bodegas Bilba�nas. The success of its accredited Reserva wines doesn't get in the way of the winery's ability to create other unique and excellent wines, in line with new wine-drinking trends. With Vi�a Zaco, Bodegas Bilba�nas has created a wine that seeks o…