Envínate (translates as "wine yourself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and concrete, and sulfur is only added at bottling, if needed.

Information

Domain Name:
Envínate
Winemaker's Name:
Roberto Santana, Alfonso Torrente, Laura Ramos & José Martínez
Country:
Spain
Region:
Islas Canarias
Appellations:
Ribeira Sacra, Galicia, Almansa, Castilla-La Mancha, Tenerife, Canary Islands, Ycoden-Daute-Isora, Ribeiras do Sil, Tenerife, CN
Farming:
Organic
Grape varieties:
Mencía, co-planted varietals, Garnacha Tintorera, Moravia Agria, Vijariego Negro, Negramol, Moscatel Negra, Listán Negro, Listan Gacho, Listan Prieto (Mission), Tintilla, Listán blanco, Listan Blanco, : Mencía, Mouratón, Caiño, : Godello, Dona Blanca, Palomino, Albillo Criollo, Marmajuelo, Gual, Malvasia, Listan Prieto, Listan Negro, Baboso, Negramoll, Malvasia Negra, Alicante Bouschet, Listán Blanco

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<p>Env&iacute;nate (translates as "wine yourself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and Jos&eacute; Mart&iacute;nez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Env&iacute;nate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terru&ntilde;o of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Env&iacute;nate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and concrete, and sulfur is only added at bottling, if needed.</p>

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