Description
Derived from select volcanic-soiled parcels planted with century-old Listan Prieto (Mission) vines, at an altitude of 1000 meters, and blended with a touch of Tintilia. Each parcel undergoes meticulous hand harvesting and individual vinification in concrete and open tubs. Maceration ranges from 10 to 30 days depending on the parcel, followed by malolactic fermentation in neutral barrels, then raised 8 months in those same barrels.
Meet the Producer
Envinate
Tasting Envinate for the first time interested me in the islands, one of the most unique viticultural sites in Spain and possibly the world (unless you consider Bolivian vines climbing up trees…look it up!). Four vignerons and friends from winemaking school took on a multi-regional mission to elevate and express the terroir of Tenerife (Canary Islands), Galicia, and Almansa. Each expression is pure and nuanced and represents one of the ideal examples of the region.
Also be sure to check out the Chingao bottlings which are bottled without any added sulfur whatsoever!
The Canary Islands “gang of four” of Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez, students who became friends through their collective wine studies in Alicante. Envinate, or “Wine Yourself” was created to focus on the regions of the Canary Islands and Ribeira Sacra, where they saw an opportunity to create authentic wines that expressed the true sense of place without being obscured by a winemaker’s heavy touch. The wines are still created today without any new oak – all fermented and aged in neutral oak or concrete with as little sulfur as possible. Each wine is created in extremely limited quantities, with Albahra the only exception at a “large” 50,000 bottles per year.
Reviews
There are no reviews yet.