Silky and delicate
El Coto Rosado is a young, fruity and refreshing wine. If you want to know how this rosé wine is made, its tasting notes or its awards, keep reading!
ELABORATION
VARIETY
Tempranillo and Garnacha.
ELABORATION
The Garnacha grapes used to produce this wine come from our estate in Ausejo: Los Almendros. The Tempranillo, on the contrary, comes from Rioja Alavesa. At the winery the grapes are covered with a curtain of carbonic gas which protects them from any oxidation. This same gas is used for instant chilling of the grapes prior to pressing.
This Rosé is produced in part through the bleeding of the free-run juice from the grapes in the winery and in part through the cold maceration and subsequent pressing. In both cases, the must obtained is racked for cleaning before fermentation. The musts and the fermentation are carried out with select yeasts, and at a very low temperature to promote the generation of all the aromas of fresh strawberries that the wine exhibits.
TASTING NOTES
The colour is pale pink, almost strawberry. The nose is sweet, with aromas of fresh strawberries and caramel. On the palate, it is both fresh and sweet. This makes El Coto Rosado an easy wine to drink and enjoy.
PAIRING
It is highly recommended to accompany appetisers, pasta, oriental cuisine or salads (if the dressing contains vinegar or lemon, it is better to opt for a dry white wine). It also goes very well with creamy cheeses such as goat’s cheese or Camembert, for example. The ideal serving temperature is between 7 and 8ºC (45-47ºF).
AWARDS
2021
JAMES SUCKLING
El Coto Rosado 2020
90
2018
INTERNATIONAL WINE & SPIRIT COMPETITION
El Coto Rosado 2017
BRONZE
2017
WINE ENTHUSIAST
El Coto Rosado 2016
BEST BUY
2016
INTERNATIONAL WINE CHALLENGE (IWC)
El Coto Rosado
COMMENDED
2015
INTERNATIONAL WINE CHALLENGE (IWC)
El Coto Rosado 2014
COMMENDED
2014
INTERNATIONAL WINE & SPIRIT COMPETITION
El Coto Rosado 2013
BRONZE
GLOBAL ROSÉ MASTERS
El Coto Rosado 2013
BRONZE
