A Rioja rosé shaped by an intentionally early harvest
Ramón Bilbao Early Harvest is a limited-edition rosé wine made from Tempranillo Blanco and Garnacha grapes grown in Rioja Alta. The idea behind it is simple: harvesting earlier than usual to produce a fresher, lighter wine with a lower alcohol content. For this release, harvesting began on 28 August, ten days earlier than for the winery's classic rosé.
Bringing the harvest forward is not simply about picking less ripe grapes. Each vineyard is carefully assessed to determine the ideal picking time, preserving acidity and freshness without compromising balance. The result is a lively, easy-drinking rosé, created for those who appreciate lighter wines without sacrificing quality or attention to detail in the winemaking process.
Tempranillo Blanco and Garnacha from Rioja Alta
The combination of grape varieties is particularly interesting. Tempranillo Blanco, a native Rioja variety, contributes texture and body, while Garnacha brings delicate floral aromas and aromatic intensity. Both come from vineyards in Rioja Alta, where the Atlantic climate and varied soils influence the character of the grapes.
These conditions help preserve the acidity that lies at the heart of the Early Harvest concept. Rather than aiming for concentration or advanced ripeness, this wine focuses on freshness, vibrancy and a style particularly well suited to warmer weather.
Harvested ten days earlier than the classic rosé
Early harvesting is what truly sets Ramón Bilbao Early Harvest apart. Specific vineyards were selected for this limited edition with the intention of picking their grapes ahead of the usual schedule. In the vintage described by the winery, harvesting began on 28 August, approximately ten days before the harvest for its classic rosé.
The aim is to retain a greater sense of freshness and produce a light-bodied wine. The Early Harvest collection itself was born from a desire to explore how the first grapes of the season express themselves, using the timing of the harvest as a deliberate winemaking technique rather than simply a date on the calendar.
Direct pressing and three months on fine lees
Once harvested, the grapes undergo direct pressing, a technique chosen to preserve the wine's freshness and delicate character. Fermentation then takes place at varying temperatures to develop aromatic expression and complexity.
The winemaking process continues with three months of ageing on fine lees in concrete tanks. This period helps balance the pronounced citrus acidity without making the rosé feel heavy. The original intention remains intact: lightness, vibrancy and a refreshing character.
Concrete tanks allow the wine to develop without introducing the flavours associated with oak barrels. For a wine where fruit, acidity and freshness should remain at the forefront, this approach is particularly well suited to the desired style.
A versatile rosé for food pairing
Its light body and refreshing acidity make it an excellent aperitif, but it is equally versatile at the table. It pairs well with salads, light rice dishes, sushi, fish, seafood, Mediterranean cuisine and gently spiced dishes that are not too rich or heavy.
It is also a particularly good choice for outdoor dining and informal gatherings. Its dry, refreshing character makes it suitable for enjoying throughout a meal rather than simply as a first glass.
At Licorea, we see Ramón Bilbao Early Harvest as an especially interesting choice for anyone looking for a Rioja rosé that offers something different from the more traditional style. The early harvest, direct pressing and three months on fine lees come together in a limited edition with a clear purpose: to reveal a lighter, fresher and more vibrant side of Rioja.
