The nose of El Coto '875m Finca Carbonera' Tempranillo displays delicate aromas of cherries and red fruit alongside notes of coffee and cacao. The palate is fresh and intense with a good backbone of acidity, red fruit flavours and a long finish.

The fresh balanced acidity makes this an excellent food wine.  Try it with herb crusted lamb or your Sunday Roast.  The simple harmony of cheese and onion stuffed mushrooms and this cracking Rioja is delicious.

About the Producer

El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known of Rioja producers. Its first bottling was released in 1975.

Today, El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Baja and Rioja Alavesa. El Coto is the leading quality brand in Rioja and among the top-selling Spanish wines in Europe.

El Coto is the largest vineyard owner in the Rioja region which provides a tremendous ability to control the quality of the grapes which go into their wines.  Most of the fruit used is sourced from their own sites.  Their outstanding Red wines  are made with grapes picked primarily in the heart of Rioja Alta at their own estate at Cenicero.  An increased focus on sustainability, in both the winery and the vineyard, includes the use of cover crops and preventative pest management.  They are not just stopping at sustainable agriculture either, currently El Coto are in the process of converting around 40 hectares of vineyards in Los Almendros.

Head winemaker César Fernández oversees production, from the vineyard to the winery making sure the grapes arrive in perfect condition at the modern and strategically designed winery.  Temperature control is of prime importance at the winery and the grapes are sorted and handled with great care to avoid any spoilage. The Blanco is fermented at a relatively cool 14 to 16°C to preserve primary fruit aromas and to retain that essential freshness.