To produce the Rioja Gran Reserva “Coto de Imaz” El Coto, the grapes were sorted, destemmed and crushed. Fermentation took place in temperature-controlled stainless steel tanks at 22-27°C and lasted for around 30 days. After malolactic fermentation in tank, the wines were transferred into a mixture of French and American oak (75% new) for a minimum of 24 months, followed by 36 months ageing in bottle prior to release.
Grapes for the Gran Reserva are sourced exclusively from El Coto’s estate in Cenicero in Rioja Alta, where the soils are predominantly made up of limestone and clay. Vineyards are located between 420 and 450 metres above sea level, which ensures a perfectly paced ripening for the development of complex aromatics, balanced by bright acidity.
El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Alavesa and Rioja Oriental. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker César Fernandez oversees production, starting with hand picking into 350 kilogram crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes.