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.
The 2011 vintage was extremely advanced, marked by a very dry and hot summer that rushed the full ripening of the grapes. In the case of the high vineyards used for the elaboration of this Rosé, this has undoubtedly contributed to the aromatic richness of the wine.
The color is a lively pale pink and the nose a display of strawberries, raspberries and childhood candy. Dry and easy drinking it displays a wide range of red and dark fruits, strawberries, and cherries, sharp and crispy.