La Vicalanda Reserva

Tempranillo
Top Seller
CINVE
Bacchus
€21.50 €21.50
Incl. Tax

La Vicalanda Reserva, a wine created in 1994 that initiated a new reserve style Rioja, the ultimate expression of the "terroir". La Vicalanda Reserva is a pioneer wine of the "high expression wines", made from a selection of the best grapes from our own vineyards. The name La Vicalanda comes from a small farm of 10.5 hectares owned by Bodegas Bilbaínas.

Awards

vintage 2015
vintage 2014
vintage 2012
vintage 2011
vintage 2010
vintage 2009
vintage 2008
vintage 2007
vintage 2006
vintage 2005
vintage 2004
vintage 2003
2021
93 points
Guía ABC
2021
Gold Medal
Mundus Vini Spring Tasting
2021
93 points
Guía Peñín
Mayte Calvo de la Banda
Bodegas Bilbaínas Oenologist
La Vicalanda makes an ideal pairing with choice meat dishes, and above all with the local speciality: roast lamb. It also pairs well with cured cheeses and parmesans, cured ham, venison, dishes with legumes as well as rice and meat casseroles.
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Intense garnet with purple hues.

Nose

Elegant and intense. Deep aromas. Black fruits, toastiness, underlain with balsamic and mineral notes.

Palate

A potent structured wine with a long finish. A great deal of body and balance.

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Varieties and Analysis

Tempranillo

Varietal

14.4%

Alcohol volume (%)

D.O.Ca. Rioja

D.O.

Red wine

Product

The Winery

Founded in 1901 in the town of Haro’s legendary Station Quarter, Bodegas Bilbaínas is the longest-standing bottling winery in Rioja.  It also has the most extensive underground cellars in the region and a greater area of vineyards than any other winery in the town: 250 hectares of high quality vines, which supply the winery with its own grapes, ensuring that they can be processed quickly without losing their qualities.  Viña Pomal is its flagship brand, which embodies the Rioja Alta's best winemaking tradition. These are exceptional wines that have remained faithful to the classic style of authentic Rioja from the outset.

Elaboration - Vinification

At harvest time we selected and picked only those bunches that were fully ripe and sent them off to the winery.

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 28 °C.
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.

Vineyard - Viticulture

We selected the best grapes from our Cuervo 4, Vicuana and Zaco vine plots.

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.

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