El Coto Crianza 2013 is mainly produced from grapes coming from Alavesa. This Spanish red wine is a single varietal . Traditionally vinified, the grapes were fermented and macerated in big wooden vats. After that, the wine was aged for 12 months in 225-litre American oak barrels. Produced by , the wine was aged for a further 6 months before its bottling.
The grapes for this wine are sourced mainly from Rioja Alavesa (65%) with some from Rioja Alta (25%) and Rioja Baja (10%). Soils are mainly limestone and clay.
The entire process is carried out with a rigorous control of the fermentation and maceration temperature. As a result an appropriate balance is achieved between structure and balance in the wines.
Minimum 12 months in American oak barrels and at least 6 in the bottle.
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