100% Tempranillo picked exclusively from El Coto's estate in Cenicero in Rioja Alta, where the soils are limestone and clay.
After harvest only the best grapes were selected, as the maceration on skins lasts 3 to 4 weeks. Fermentation took place in stainless steel tanks at 22-27ºC. The wine underwent malolactic fermentation. Then aged in new French and American oak for a minimum of 24 months before bottling.
The 2011 vintage in Rioja was among the best of the past thirty years. This Gran Reserva is mature and elegant, with rich aromatic complexity; initially subtle, revealing itself more and more as the wine breathes. Toasted oak nuances and coconut give way to notes of leather and damp earth from bottle ageing. On the palate, silky, rounded tannins accompany fresh red berries, dried raisins and spicy notes. Complex with exceptional concentration and a long finish.
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