Rosé wine from Bilbaínas wineries, under the D. O. La Rioja. Once it reaches the winery, it is destemmed and placed in a tank where a cold maceration is carried out to extract color. Later, it is bled and fermented at a controlled temperature.

Red wine from Bilbaínas wineries, under the D. O. La Rioja. Upon reaching the winery, the bunches are destemmed and a 15-day maceration is carried out. It ferments at a controlled temperature and is finally aged in oak barrels for 12 months.

Red wine from Bilbaínas wineries, under the D. O. La Rioja. After destemming and crushing, a moderately long maceration is carried out. Fermented at a controlled temperature, it is clarified and then transferred to new and used American oak barrels, in which it will spend 18 months.

Red wine from Bilbaínas wineries, under the D. O. La Rioja. Upon reaching the winery, the bunches are carefully de-stemmed so as not to break the grape. The grain is selected and fermented in 500-liter oak barrels opened with cap breakings. Finally, it is aged for 20 months in French oak barrels.

Red wine from Bilbaínas wineries, under the D. O. La Rioja. Each grape is vinified separately. The garnacha, at a lower temperature and using part of the stems in fermentation. Tempranillo is aged for 15 months in new 225l American oak barrels. The garnacha is aged in traditional rioja bocoyones of 500l used.

Red wine from Bilbaínas wineries, under the D. O. La Rioja. This limited edition is a tribute to the birth of Viña Pomal in 1908, coinciding with the 2010 vintage, a historic vintage in Bodegas Bilbainas and classified as excellent by the Regulatory Council of the Rioja Qualified Denomination of Origin. For its production, the must is fermented at a controlled temperature and macerated for 23 days. It is aged for 20 months in American oak barrels. Finally, it remains in the bottle for 20 more months before going on the market.

Red wine from Bilbaínas wineries, under the D. O. La Rioja. Upon reaching the winery, the bunches are destemmed and squeezed. Fermented in stainless steel tanks at a controlled temperature. The maceration lasts 2 weeks. Finally, it is aged for 12 months in new and used American oak barrels.

White wine from Bilbaínas wineries, under the D. O. La Rioja. Upon reaching the winery, the bunches are destemmed and a 6-hour pellicular maceration is carried out before being pressed. The flower must ferments in new American oak barrels, in which it will spend 4 months on its lees.