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La Vicalanda Viñas Viejas

Novelty
As low as €23.50 Regular Price €23.50
Incl. Tax

The name La Vicalanda comes from a small estate of 10.5 hectares owned by Bodegas Bilbaínas. Faithful to the innovative spirit that has always characterized La Vicalanda wines, La Vicalanda Viñas Viejas was born. Maximum expression of the "terroir" of one of the most privileged areas of the D.O.C. Rioja, Haro.

Mayte Calvo de la Banda
Bodegas Bilbaínas Oenologist
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Intense garnet with purple hues.

Nose

Elegant and intense. Very deep aroma. Black fruits, violets and smoked with a balsamic and mineral background.

Palate

This is a very fleshy, powerful and structured wine. Velvety entry and a very balanced on the palate. Full-bodied and persistent.

Varieties and Analysis

Yes

Contains sulfites

14%

Alcohol volume (%)

D.O.Ca. Rioja

Designation of Origin

Tempranillo

Variety/Coupage

Red wine

Product

No

Suitable for vegans

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 

The grapes are harvested by hand, with a careful selection in the vineyard, in 15kg boxes, which are kept cold (4ºC) for 24 hours prior to manual selection. 

After this selection, only the best berries are cold macerated prior to the start of alcoholic fermentation. This takes place for 10 days at 28ºC, after which maceration with the skins is carried out for at least 2 more weeks. Malolactic fermentation takes place in French oak barrels. Both alcoholic and malolactic fermentation occur spontaneously thanks to the action of indigenous microbial flora from our vineyards. from our vineyards. Fermentation malolactic fermentation in 50% new French French Allier oak barrels, 50% new, where it is aged at aged for at least at least 1 year. The wine is aged for a minimum of 24 months in bottle for 24 months.

Vineyard -Viticulture

We select the best grapes from old vineyards, located in the Rioja Alta area and close to the winery.

These vineyards are planted in the traditional Rioja "goblet" system. They have more than 35 years old and yields of 4,000 kg/ha. All the work carried out in these plots is done by hand, therefore, highly qualified personnel. To obtain our grapes, we have chosen to practice environmentally sustainable viticulture, without using pesticides, insecticides or herbicides.

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