Viña Vicuana

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In 1918 Bodegas Bilbaínas acquired Viña Vicuana, one of the best vineyards in Haro, the birthplace of Rioja, located near the winery on a meander of the Ebro. With exceptional characteristics, both for its terroir and the climate that accompanies it, this is the origin of Viña Vicuana wine.

Mayte Calvo de la Banda
Bodegas Bilbaínas Oenologist

Intense red-garnet color with violet reflections. Very lively.


Ripe red fruit, with liqueur notes. Balsamic notes at the bottom of the glass.


Pleasant entry, round, with volume. Very rounded tannins that make this wine very balanced. Long aftertaste with hints of red fruits.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O.Ca. Rioja

Designation of Origin

Graciano, Tempranillo


Red wine



Suitable for vegans
15bodegas.com Reviews with ekomi.es

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 were harvested by hand in 15kg boxes. 

The grapes were cold macerated for 12-18 hours prior to selection. Destemming is carried out very delicately so as not to break the grapes, a selection of the grapes is made prior to vatting, eliminating all plant parts and damaged grapes. Fermentation is carried out in open concrete lakes, working the Tempranillo and Graciano separately. Manual punchdowns are daily to improve extraction. Total maceration in 2018 was 21 days, devatting at the moment of maximum balance and expression. Malolactic fermentation took place in second-year, medium-toasted French oak barrels. Subsequently, the Graciano was aged in 1,200-liter French oak foudres for 20 months, while the Tempranillo was aged in concrete tanks. The resulting wines are blended at the end of the aging process before bottling in July 2020.

Vineyard -Viticulture

Viña Vicuana is characterized by having a clay-sandy loam soil, with a higher presence of carbonates in the poorest areas and where there are alluvial pebbles.

It has 5.23 hectares planted in 1988 in goblet-trained Tempranillo and Graciano; 1.55 hectares of Graciano planted in 2014 in trellis, and 3.40 hectares of Tempranillo planted in 2015 in goblet-trained vines. Among the usual vegetation management operations, the vineyard is subjected to ear pruning, stripping and topping. The water regime has been dry-farmed since planting.

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