Vinification: The El Coto Rioja Rosé is a traditional blend of Tempranillo and Garnacha sourced from estate and other vineyards in the Rioja Alavesa. The wine sees a quick 48 hour maceration on the skins to extract flavor and color followed by a cold fermentation and bottling.
The wine has tangy, red cherry aromas with piquant herbal notes and ripe, juicy flavors on the palate. Cleansing acidity helps balance the fruit and helps the long, clean finish.
“A simple summer pleasure, this is fresh, filled with wild strawberry flavor.” 'Best Buy' -Wine & Spirits, August 2009 The wine has a bright pink color and powerful strawberry and raspberry aromas and flavors, with candied strawberries and violets, and rose petal hints. In the mouth, the wine is has a full-bodied, refreshing and crisp fruit character.
Gentle, floral and sweet nettle aromas and strawberry fruit flavours. Short finish, but clean, dry with good fruit.
Crisp, dry rose with berry-cherry notes. Try with Fennel and Coriander-Spiced Salmon Fillets.
Score: 86 PointsWine & Spirits Author: Other
A simple summer pleasure, this is fresh, filled with wild strawberry flavor. Keep it on ice for a backyard barbecue.
Bitterness, such as in radicchio, egg-plant, or dark chocolate amplifies the bitterness in wine. Sauted bitter greens, for example, will make a bold, pleasantly bitter wine like cabernet sauvignon taste out of balance. Its best to serve fruity wines with bitter foods so that the impression of bitterness is not overwhelming. Must-try combination: Ratatouille with a chilled dry rose such as El Coto from the Rioja region of Spain.
Is elegant and fruity, offering notes of cherry, raspberry and a touch of spice. Deeper pink in color, the overall impression is full flavored and lively. This is one 50% Tempranillo and 50% Garnacha (Grenache).
This hearty chicken dish will pair well with a lively Spanish Ros or Rosado, like the Spanish call it. Some of the best come from Rioja like the berry-scented El Coto.
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