Rioja Verdejo


El Coto

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 Baja and Rioja Alavesa. 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 kg 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.

View producer page


The grapes for the Verdejo are sourced from El Coto's Finca Carbonera estate, which reaches 850 metres above sea level, making it the highest vineyard in Rioja and ideal for the new white grape varieties approved by the Rioja Regulatory Board. A wide diurnal range aids the slow steady ripening of the grapes, meaning they retain fresh acidity and perfumed aromatics.

Vintage Information

Spring and summer were very warm, and as a result, harvest started 15 days earlier than the previous year and ended before the end of September. Weather in September was exceptionally cold and dry, with temperatures more than 2ºC lower than the past ten years. This allowed the grapes to mature slowly and in perfect health.


Half of the must was cold soaked, while the other half was pressed directly under inert gas. Fermentation took place at 16ºC in stainless steel in order to retain freshness. Once alcoholic fermentation had finished, the wine remained on its lees for one month to add roundness to the palate.

Tasting Notes

Pale yellow with a green hue, this wine displays aromas of fresh citrus fruits and white peach alongside floral notes. Perfumed and zingy, this elegant Verdejo culminates in a long refreshing finish.

Vintage Information

Vintage 2017
Grape varieties 100% Verdejo
Region Rioja
Winemaker César Fernandez
Alcohol (ABV) 12.5%
Acidity 5.97g/l
Residual Sugar 1.2g/l
Wine pH 3.25