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Lalomba de Ramón Bilbao

Discover the best Rioja Rosado

The secret of the Lalomba Rosado is its gentle production process that retains as much as possible of the delicate aroma. Special care is taken at every stage: The grapes are hand-picked and then left to chill in the wine cellars for 12 hours before the best grapes are selected visually. They are pressed gently to produce a 40% yield after six hours of maceration. This is followed by 24 hours at a temperature of six to eight degrees in concrete barrels before the wine is matured at a maximum of 15 degrees for 20 days. The fine lees of the young wine are kept until bottling.