Description
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.
Vineyards
Grapes for the Rioja Rosado are sourced from Rioja Alavesa, Rioja Alta and Rioja Baja. The soils are mainly limestone and clay.
Vinification
The grapes are fermented in stainless steel temperature controlled tanks at 15-20ºC over a period of 15-20 days. No malolactic fermentation is allowed to occur and the wine is bottled without ageing.
Tasting Notes
Lively pale pink in colour. The nose displays aromas of strawberries and candied raspberries. The palate is dry, with a wide range of red and dark fruits, including strawberries and cherries. The finish is crisp with hints of fruit and flowers.
Vintage Information
| Grape varieties | 50% Garnacha Tinta 50% Tempranillo |
| Region | Rioja |
| Winemaker | Cesar Fernandez |
| Alcohol (ABV) | 13.5% |
| Acidity | 4.77g/l |
| Residual Sugar | 2g/l |
| Wine pH | 3.4 |