modest beginnings into one of the best known of Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Baja and Rioja Alavesa. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker Cesar Fernandez oversees production, starting with hand-picking into 350 kg 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 this wine are sourced mainly from Rioja Alavesa (65%) with some from Rioja Alta and Rioja Baja. Soils are mainly limestone and clay.
The must is fermented in stainless steel temperature controlled tanks at 20-26ºC over a period of 20-25 days. Malolactic fermentation occurs. The wine is aged for a minimum of 12 months in American oak and a further 12 months in bottle before release.
Intense ruby red in colour, the nose is fresh and pronounced. The palate is clean and well balanced, with a core of red and black fruits. The finish is juicy and long.
|Grape varieties||100% Tempranillo|