`Coto de Imaz` Rioja Gran Reserva 2014

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. Maceration on skins lasted for three to four weeks. Fermentation in stainless steel tanks at temperatures of 21-27ºC for 21-30 days. The wine was then aged in 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. This is a textbook Gran Reserva with notes of black cherry, leather and sweet spice. Well-integrated, firm tannins and structured acidity.