Grape Varieties:
Tempranillo 50%, Garnacha 50% from the Rioja Alavesa.

Vinification:
48 hours maceration in contact with the skins, clarification and fermentation at a controlled temperature for 15 days in stainless steel vats.

DESCRIPTIÓN
Made with short cold maceration in contact with the skins to extract the colour, and fermentation at carefully controlled temperatures to produce the El Coto Rosado. Strawberry and raspberry flavours and a powerful aroma. Great expression of the grape variety (strawberry sweets and violets), with hints of petals. Full, refreshing, tasty fruit flavours with subtle nuances.

TEMPERATURE :
Serve at 10-12ºC.