Bodegas Bilbaínas, 2nd oldest winemaker to elaborate sparkling wine in Spain presents Royal Carlton Brut Nature, with intense, personal and high quality aromas, elaborated in an artisanal way by the traditional method from the varieties Viura and Malvasia from Rioja.
Mayte Calvo de la Banda
Bodegas Bilbaínas Oenologist
Royal Carlton Brut Nature is a Rioja sparkling
wine perfect for enjoying both as an aperitif and for pairing with main meals.
It makes an ideal accompaniment to white meat and seafood rice dishes, roasted
or stir-fried vegetables and desserts. It also combines well with all kinds of
cheese for the perfect gastronomic experience.
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View
Pale yellow with steel highlights, clarity and brilliance. A fine mousse with a persistent stream and crown.
Nose
Intense personal and premium quality aromas. A prominent varietal perfume from the Malvasia varietal (hay and mint) underlain with tertiary notes of fine yeast from its long cellaring. Clear and persistent.
Palate
A wine with a subtle mouthfeel and with a great deal of vigour and freshness. Easy to drink but with a peculiar personality that distinguishes it from other sparling wines. Aromatic on the palate with a long pleasant finish.
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Varieties and Analysis
Yes
Contains sulfites
11.5%-12%
Alcohol volume (%)
D.O.Ca. Rioja
Designation of Origin
Malvasia, Viura
Variety/Coupage
Rioja sparkling wine
Product
Yes
Suitable for vegans
P54
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
Cellaring in cavas for one and a half years (Reserve).
The must was cleared through decanting. Controlled fermentation at 18 °C; After it was stabilised, it was used as the base wine to make sparkling wine. Fermentation & cellaring: fermented in the bottle in contact with yeasts at 12-15 °C (the temperature for cavas), until disgorging, when the yeasts are expelled and no expedition liqueur was added. Cellaring in cavas for one and a half years (Reserve).
Vineyard - Viticulture
The grapes come from the Villa Paceta estate.
The grapes come from the Villa Paceta estate, owned by Bodegas Bilbaínas.
