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 grapes for the Verdejo are sourced from El Coto’s Finca Carbonera estate, which reaches 850 metres above sea level, making it the highest vineyard in Rioja and ideal for the new white grape varieties approved by the Rioja Regulatory Board. A wide diurnal range aids the slow steady ripening of the grapes, ensuring they retain fresh acidity and perfumed aromatics.
Half of the must was cold soaked, while the other half was pressed directly under inert gas. Fermentation took place at 16ºC in stainless steel tanks in order to retain freshness. Once alcoholic fermentation had finished, the wine remained on its lees for one month to enhance the wine’s texture.
This wine is pale lemon in colour with golden highlights. It has intense aromas of fresh citrus fruits and white peach alongside floral notes. On the palate, it is smooth with a lively acidity and a refreshing, elegant finish.
Try with with fish tacos, salads with sharp vinaigrette dressings, shrimp, scampi, gazpacho, tomato soup, tapas, seafood pasta or simple omelettes
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