El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Alavesa and Rioja Oriental. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker César Fernandez oversees production, starting with hand picking into 350 kilogram crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.
The Tempranillo grapes for the Rioja Rosado are sourced from prime vineyard sites located in Rioja Alavesa with limestone and clay soils. The Garnacha comes from the Finca Los Almendros estate in Rioja Oriental. Situated at an altitude of 300 metres above sea level and with clay soils, the Garnacha vines thrive here and undergo a perfectly paced slow ripening – accumulating great intensity of flavour whilst retaining a vibrant acidity.
90% Tempranillo , 10% Grenache/Garnacha
Upon arrival at the winery, the grapes were chilled and then gently pressed in a pneumatic press. A short pre-fermentation maceration on the skins was carried out in order to extract colour and aroma, the must was then racked off the skins and clarified before fermentation. The ferment lasted for around 12 to 20 days and took place in temperature-controlled stainless-steel tanks at low temperatures of 14 to 18ºC, to preserve the bright, varietal aromas and retain freshness. The wine did not go through malolactic fermentation, to preserve its vibrant fruit profile.
Pale pink in colour and bursting with aromas of strawberry, ripe raspberry and candied cherry. On the palate, it is fresh with a lively acidity and a clean, crisp finish.
Great with roast chicken, garlic mushrooms or potato tortilla