El Coto was founded in 1970 in Rioja Alavesa and has grown from humble 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. This makes them the largest vineyard owner in Rioja and gives them great control of the quality of the grapes which go into their wines, the majority of which are sourced from their own vineyards. Their stand-out reds hail primarily from their estate at Cenicero in the heart of Rioja Alta. There is an increased focus on sustainability, both in the vineyard and the winery, including the use of cover crops and integrated pest management. In addition, they are in the process of converting 38 hectares of the Los Almendros vineyard to organic viticulture, aiming to be certified in the next two years.
They have invested in a new property, Finca Carbonera, ideal for the production of their white wines. With parts of the estate reaching almost 900 metres above sea level, it is the highest vineyard in all of Rioja, and perfect for the new white grape varieties.
Head winemaker César Fernández 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.
All the grapes for this wine are sourced from the Finca Los Almendros Estate on stony and clay-based soils. The vines are spur pruned and trained in the vertical shoot position. Cover crops are planted to promote biodiversity in the vineyard and control vine growth.
After careful sorting of the grapes, alcoholic fermentation took place at 25ºC in stainless-steel tanks. The wine then underwent micro-oxygenation and malolactic fermentation. The wine was aged for 12 months in second and third use lightly-toasted American oak.
Ruby red in colour, this vibrant Garnacha displays aromas of fresh red cherry, plum and blackberry with subtle notes of balsamic, cocoa and coffee. Juicy and well balanced with a long finish.
Ty with chorizo, pork belly cooked in cider or good old fashioned bangers and mash.