Red wine from Baigorri winery, under the D. O. La Rioja. After the manual harvest, the grapes are selected in the winery grain by grain. Once the grapes are destemmed, they ferment in wooden vats at a temperature of 28ºC. Later, it is pressed in a special vertical press for this wine. The malolactic fermentation takes place in new French oak barrels, in which it is aged for a period of time, which varies according to the vintage, and usually lasts for an average of 12 months.

Red wine from Baigorri winery, under the D. O. La Rioja. The grapes go through a selection table in the winery before being destemmed. Subsequently, it macerates for 10 days without squeezing. Afterwards, a fermentation is carried out with the whole grains in stainless steel tanks at a temperature of 28ºC with pumping over by gravity. Lastly, it is aged for 14 months in American, French and Caucasian oak barrels.

Red wine from Bodegas Baigorri with D.O. Rioja. Malolactic fermentation and 14 months of ageing in new French oak barrels.

Rosé wine from Baigorri winery, under the D. O. La Rioja. After the harvest, the grapes go through the selection table in the winery and are destemmed. It ferments at a low temperature in stainless steel tanks with selected yeasts along with its own lees. Finally, it is filtered and clarified avoiding oxidation before being bottled.

Red wine from Bodegas Baigorri with D.O. Rioja. Malolactic fermentation and ageing for 14 months in new French oak barrels.

Red wine from Bodegas Baigorri with D.O. Rioja with 22 months of ageing in new Allier oak barrels plus a year in the bottle to round off the wine.

Red wine from Bodegas Baigorri with D.O. Rioja. Aged for 14 months in new French oak barrels.

Red wine from Baigorri winery, under the D. O. La Rioja. The grapes come from old, low-production vineyards. The harvest is done completely manually. After destemming and crushing the grapes, a long maceration is carried out in stainless steel tanks at a controlled temperature with a submerged hat and constant pumping over by gravity. Subsequently, malolactic fermentation takes place in new French oak barrels, in which it is aged for 18 months. It is advisable to aerate the wine one hour before serving it.

Red wine from Bodegas Baigorri with D.O. Rioja. Aged for 24 months in French oak barrels.

Red wine from Baigorri winery, under the D. O. La Rioja. After the manual harvest, the grapes are selected in the winery grain by grain. Once the grapes are destemmed, they ferment in wooden vats at a temperature of 28ºC. Later, it is pressed in a special vertical press for this wine. The malolactic fermentation takes place in new French oak barrels, in which it is aged for a period of time, which varies according to the vintage, and usually lasts for an average of 12 months.

Red wine from Baigorri winery, under the D. O. La Rioja. The grapes go through a selection table in the winery before being destemmed. Subsequently, it macerates for 10 days without squeezing. Afterwards, a fermentation is carried out with the whole grains in stainless steel tanks at a temperature of 28ºC with pumping over by gravity. Lastly, it is aged for 14 months in American, French and Caucasian oak barrels.