Description
El Coto was founded in 1970 in Rioja Alavesa and has grown from humble beginnings to become one of the best-known producers in Rioja. Today El Coto has approximately 800 hectares of vineyards 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 provides optimum control over grape quality. El Coto’s stand-out reds hail primarily from their estate at Cenicero in the heart of Rioja Alta. Here, there is an increased focus on sustainability, both in the vineyard and 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 (the largest single estate of DOCa Rioja) to organic viticulture, aiming to be certified in the next two years.
El Coto have also invested in a new property, Finca Carbonera, ideal for producing white wines. With parts of the estate reaching an elevation of almost 900 metres, they boast the highest vineyard in all of Rioja which is ideally suited to the new white grape varieties, Chardonnay, Sauvignon Blanc and Verdejo, recently authorised by the Rioja Wine Board. Besides Viura, the Blanco contains a small proportion of Sauvignon Blanc and Verdejo which adds freshness and aromatic intensity to the blend. In addition to the Blanco, they also make a single-varietal Verdejo which is crisp, aromatic and vibrant. The ‘875m Finca Carbonera’ Chardonnay and ‘875m Finca Carbonera’ Tempranillo are a nod to Rioja’s highest single vineyard.
Head winemaker César Fernández oversees production at El Coto, 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 ‘Coto de Imaz’ Rioja Reserva and Gran Reserva are made from a selection of the best Tempranillo grapes from estate vineyards in Rioja Alta. While the Reserva is 100% Tempranillo, a small amount of Graciano is used in the Gran Reserva to add complexity. Maceration on the skins lasts for three to four weeks and the resulting wine is aged in oak,18 months for the Reserva and 24 months for the Gran Reserva. Both wines combine the traditional oak characteristics of Rioja with a freshness that makes them classy and modern.
This wine is a brilliant ruby colour, with russet tones. On the nose, there are aromas of toast and coconut followed by tertiary aromas including leather and a noticeable earthiness. The palate is fruit forward with distinct red berry and dried fruit characteristics, alongside a hint of oak-derived spice. It is rounded with silky tannins and finishes with a persistent and complex aftertaste.