Welcome to Envínate (aka wine-yourself). A project of four friends who met while studying oenology at the University of Miguel Hernández in Alicante.
They focus on exploring the ancient, Atlantic-influenced terroirs of Ribeira Sacra, The Canary Islands and Almansa. Their philosophy is simple: let each parcel fully express itself through traditional farming and wine-making methods.
These are some of Spain’s most unique and special wines, and some are only made in tiny quantities, so grab them while you can!
One of Spain's most exciting producers
― Jamie Goode, wineanorak.com
In 2008, the group bought their first vineyard in Ribeira Sacra, then took control of vineyards on the north of Tenerife and then a single patch of Tinta Amarela in Extremadura. Finally, in 2012, they began working a site in Almansa, planted with Garnacha Tintorera. In each place, the team care for old abandoned vineyards and move frequently around the country.
The Envinate group pride themselves on their work in the vines: a collective of viticulturalists, rather than travelling winemakers. The core of Envinate is a shared philosophy around four critical aspects of their wine:
1. The personality of the site
2. The character of the vintage
3. The soul of the people who work among the vines
4. Not fucking around in the winery(!)
In the winery, concrete or old oak barrels are used for fermentation and ageing. Sulphur is used only at bottling in minuscule proportions. The labels all acknowledge the vineyards owners, the village and often the soil type.
It’s easy to focus on the passionate and diligent people behind Envinate, but that would be to miss the point of what they do: more than anything else, Envinate is an attempt to express a place and a time through wine.
From landscape to ways of working, everything seems to have been frozen for a hundred years
VINEYARD: Fruit comes from ungrafted vines trained in the traditional cordón trenzado method. From the Palo Blanco quarter in a village called Los Realejos that specializes in Listan Blanco, at 600 metres altitude on black sand and basalt soils.
VITICULTURE: Viticulture is organic. Vines are around 100 years old. The soil is worked by hand without using any kind of chemicals. Harvesting is done by hand.
WINEMAKING: Whole clusters are pressed, the juice left to settle overnight, then fermented without skins in 6,300 litre concrete tanks with indigenous yeasts and no temperature control. It is aged in 2,500 litre oval oak foudres from Friuli for 10 months.
TASTING NOTES: This is what Roberto refers to as a ‘vertical wine’. Linear, sharply mineral, tart green fruit with a fine citrus core and wonderfully textured palate. The concentration from old vines gives it a long finish, with a lingering saline and wet stone character.
VINEYARD: The fruit for the Benje wines comes from vineyards in Santiago del Teide, high on the northwestern volcanic slopes of Tenerife. Altitude is around 1,000 metres. The climate is Atlantic with an average rainfall of 550 mm. This enables grapes to ripen to moderate alcohol levels while retaining freshness and good acidity.
VITICULTURE: Viticulture is organic. The soil is worked by hand without using any kind of chemicals. The vines are free-standing, completely untrained. The main challenges to viticulture are winds from the Atlantic and Africa and fluctuations in humidity. Harvesting is done by hand.
WINEMAKING: Each parcel is vinified separately, in a mix of concrete tanks and open tubs. 75% of the fruit is pressed directly off the skins, the other 25% undergoes skin contact for between 14-40 days. The wine is aged for 8 months in 60% concrete and 40% old French barriques, on the fine lees. No battonage or sulfur is used.
TASTING NOTES: Characteristic volcanic smoky notes with an orchard fruit core. Brine and salt on the palate, paired with lively acidity.
VINEYARD: The fruit for the Benje wines comes from vineyards in Santiago del Teide, high on the northwestern volcanic slopes of Tenerife. Altitude is around 1,000 metres. The climate is Atlantic with an average rainfall of 550 mm. This enables grapes to ripen to moderate alcohol levels while retaining freshness and good acidity.
VITICULTURE: Viticulture is organic. The soil is worked by hand without using any kind of chemicals. The vines are free-standing, completely untrained. The main challenges to viticulture are winds from the Atlantic and Africa and fluctuations in humidity. Harvesting is done by hand.
WINEMAKING: Each parcel is vinified separately, in a mix of concrete tanks and open tubs. Maceration is 10-20 days (depending on parcel) with daily punching down. It’s then pressed into old French barriques to undergo MLF. The wine is aged for 8 months in the same barrels on the fine lees. No battonage or sulfur is used. It is bottled unfiltered.
TASTING NOTES: A pure and vertical expression of high altitude volcanic terruño. Red and black fruits, lilac and pepper on the nose, following through to a fresh and grippy palate.
VINEYARD: This is Envínate’s “village wine”, produced from a combination of plots located in Ribeira Sacra, whose vines average 60 years of age. This cuvee is made up of 90% Mencía with other co-planted varietals. The vines are grown on steep slopes with slate and schist topsoils and granite underneath, sitting at between 300 and 500 meters above sea level. Climate is Atlantic.
VITICULTURE: Viticulture is organic. The vines are trained in the espalier system.
WINEMAKING: Grapes are fermented with 40% whole bunches with wild yeast in open-top tanks. Maceration lasts 16 to 18 days with gentle daily pigeage. Malolactic occurs in neutral 225, 300, and 500-litre French oak barrels, after which the wine matures for an additional 11 months with no racking.
TASTING NOTES: Fresh and young on the nose, showing notes of raspberries, strawberries, liquorice, anise, aromatic herbs and violets. It is very well- balanced on the palate, with velvety tannins and juicy fruit concentration.
VINEYARD: Fruit for this new cuvée come from three parcels in the La Corujera area of Tacoronte. The vineyards are between 350 and 600 metres above sea level, all with vines that are a minimum of 100 years old- trained in pie franco. The soils are sandy clay over red basalt bedrock.
VITICULTURE: Viticulture is practicing organic, and vineyard work is done by hand.
WINEMAKING: Each parcel is vinified separately; 50% of the parcel with the lowest altitude underwent semi-carbonic maceration, while 50% was destemmed. The higher altitude parcels were fermented 75% whole bunch in concrete, and had a brief maceration. The wines were then blended and spent 8 months in old French barriques on lees. It is bottled without fining or filtration and with just a dash of sulphur.
TASTING NOTES: An intensely aromatic wine full of garrigue and herbal notes that are balanced by wild strawberry and dark cherry. On the palate it’s focused, with silky tannins and a harmony between juicy red berry fruit, lifted floral notes and a touch of seriousness.
WINEMAKERS: Laura Ramos, José Martínez, Roberto Santana and Alfonso Torrente
VINEYARD: Grapes are sourced from 25-year old vineyards grown at 800 metres of altitude on chalky clay soils in the eastern corner of Castilla-La Mancha, bordering the neighbour appellations of Jumilla and Yecla. The climate is Mediterranean.
VITICULTURE: Vineyards are treated entirely without chemicals and some biodynamic principles, although the winemakers eschew labels or certifications.
WINEMAKING: Must is fermented in open-top, 5,200 litre concrete fermenters with 30% whole bunches, undergoes a 14 day maceration, and then is aged for 8 months in the same concrete tanks. Wine is neither fined nor filtered. Small doses of sulphur are used.
TASTING NOTES: Nose displays ripe red fruit, floral notes, and minerality. On the palate there is bright acidity, good structure, body and power. Finishes long and is highly enjoyable.
Envínate – the past and future of Spanish wine
ENVINATE
The Past and Future of Spanish Wine
Welcome to Envínate (aka wine-yourself). A project of four friends who met while studying oenology at the University of Miguel Hernández in Alicante.
They focus on exploring the ancient, Atlantic-influenced terroirs of Ribeira Sacra, The Canary Islands and Almansa. Their philosophy is simple: let each parcel fully express itself through traditional farming and wine-making methods.
These are some of Spain’s most unique and special wines, and some are only made in tiny quantities, so grab them while you can!
One of Spain's most exciting producers
― Jamie Goode, wineanorak.com
In 2008, the group bought their first vineyard in Ribeira Sacra, then took control of vineyards on the north of Tenerife and then a single patch of Tinta Amarela in Extremadura. Finally, in 2012, they began working a site in Almansa, planted with Garnacha Tintorera. In each place, the team care for old abandoned vineyards and move frequently around the country.
The Envinate group pride themselves on their work in the vines: a collective of viticulturalists, rather than travelling winemakers. The core of Envinate is a shared philosophy around four critical aspects of their wine:
1. The personality of the site
2. The character of the vintage
3. The soul of the people who work among the vines
4. Not fucking around in the winery(!)
In the winery, concrete or old oak barrels are used for fermentation and ageing. Sulphur is used only at bottling in minuscule proportions. The labels all acknowledge the vineyards owners, the village and often the soil type.
It’s easy to focus on the passionate and diligent people behind Envinate, but that would be to miss the point of what they do: more than anything else, Envinate is an attempt to express a place and a time through wine.
From landscape to ways of working, everything seems to have been frozen for a hundred years
― Luis Gutiérrez, robertparker.com
The wines
Envínate 6-Pack
Contains 1bt each:
// Envínate ‘Palo Blanco’ 2021
// Envínate ‘Benje’ Blanco 2021
// Envínate ‘Benje’ Tinto 2021
// Envínate ‘Lousas Viñas de Aldea’ 2021
// Envínate ‘La Santa de Úrsula’ 2021
// Envínate ‘Albahra’ 2021
R500.00Read more
Envínate 'Palo Blanco' 2021
APPELLATION: Valle de la Orotava, Tenerife
VARIETY: Listan Blanco
WINEMAKER: Roberto Santana
VINEYARD: Fruit comes from ungrafted vines trained in the traditional cordón trenzado method. From the Palo Blanco quarter in a village called Los Realejos that specializes in Listan Blanco, at 600 metres altitude on black sand and basalt soils.
VITICULTURE: Viticulture is organic. Vines are around 100 years old. The soil is worked by hand without using any kind of chemicals. Harvesting is done by hand.
WINEMAKING: Whole clusters are pressed, the juice left to settle overnight, then fermented without skins in 6,300 litre concrete tanks with indigenous yeasts and no temperature control. It is aged in 2,500 litre oval oak foudres from Friuli for 10 months.
TASTING NOTES: This is what Roberto refers to as a ‘vertical wine’. Linear, sharply mineral, tart green fruit with a fine citrus core and wonderfully textured palate. The concentration from old vines gives it a long finish, with a lingering saline and wet stone character.
R400.00Add to basket
Envínate 'Benje' Blanco 2021
APPELLATION: Ycoden-Daute-Isora, Tenerife
VARIETY: Listan Blanco
WINEMAKER: Roberto Santana
VINEYARD: The fruit for the Benje wines comes from vineyards in Santiago del Teide, high on the northwestern volcanic slopes of Tenerife. Altitude is around 1,000 metres. The climate is Atlantic with an average rainfall of 550 mm. This enables grapes to ripen to moderate alcohol levels while retaining freshness and good acidity.
VITICULTURE: Viticulture is organic. The soil is worked by hand without using any kind of chemicals. The vines are free-standing, completely untrained. The main challenges to viticulture are winds from the Atlantic and Africa and fluctuations in humidity. Harvesting is done by hand.
WINEMAKING: Each parcel is vinified separately, in a mix of concrete tanks and open tubs. 75% of the fruit is pressed directly off the skins, the other 25% undergoes skin contact for between 14-40 days. The wine is aged for 8 months in 60% concrete and 40% old French barriques, on the fine lees. No battonage or sulfur is used.
TASTING NOTES: Characteristic volcanic smoky notes with an orchard fruit core. Brine and salt on the palate, paired with lively acidity.
R400.00Add to basket
Envínate 'Benje' Tinto 2021
APPELLATION: Ycoden-Daute-Isora, Tenerife
BLEND: 95% Listan Prieto (Pais), 5% Tintilla
WINEMAKER: Roberto Santana
VINEYARD: The fruit for the Benje wines comes from vineyards in Santiago del Teide, high on the northwestern volcanic slopes of Tenerife. Altitude is around 1,000 metres. The climate is Atlantic with an average rainfall of 550 mm. This enables grapes to ripen to moderate alcohol levels while retaining freshness and good acidity.
VITICULTURE: Viticulture is organic. The soil is worked by hand without using any kind of chemicals. The vines are free-standing, completely untrained. The main challenges to viticulture are winds from the Atlantic and Africa and fluctuations in humidity. Harvesting is done by hand.
WINEMAKING: Each parcel is vinified separately, in a mix of concrete tanks and open tubs. Maceration is 10-20 days (depending on parcel) with daily punching down. It’s then pressed into old French barriques to undergo MLF. The wine is aged for 8 months in the same barrels on the fine lees. No battonage or sulfur is used. It is bottled unfiltered.
TASTING NOTES: A pure and vertical expression of high altitude volcanic terruño. Red and black fruits, lilac and pepper on the nose, following through to a fresh and grippy palate.
R450.00Read more
Envínate 'Lousas Viñas de Aldea' 2021
APPELLATION: Ribeira Sacra, Galicia
BLEND: Mencía and other local varieties
WINEMAKER: Alfonso Torrente
VINEYARD: This is Envínate’s “village wine”, produced from a combination of plots located in Ribeira Sacra, whose vines average 60 years of age. This cuvee is made up of 90% Mencía with other co-planted varietals. The vines are grown on steep slopes with slate and schist topsoils and granite underneath, sitting at between 300 and 500 meters above sea level. Climate is Atlantic.
VITICULTURE: Viticulture is organic. The vines are trained in the espalier system.
WINEMAKING: Grapes are fermented with 40% whole bunches with wild yeast in open-top tanks. Maceration lasts 16 to 18 days with gentle daily pigeage. Malolactic occurs in neutral 225, 300, and 500-litre French oak barrels, after which the wine matures for an additional 11 months with no racking.
TASTING NOTES: Fresh and young on the nose, showing notes of raspberries, strawberries, liquorice, anise, aromatic herbs and violets. It is very well- balanced on the palate, with velvety tannins and juicy fruit concentration.
R500.00Read more
Envínate 'La Santa de Úrsula' 2021
APPELLATION: Tacoronte-Acentejo, Tenerife
BLEND: Listán Negro (50%), Negramol (48%), Listán Blanco (2%)
WINEMAKER: Roberto Santana
VINEYARD: Fruit for this new cuvée come from three parcels in the La Corujera area of Tacoronte. The vineyards are between 350 and 600 metres above sea level, all with vines that are a minimum of 100 years old- trained in pie franco. The soils are sandy clay over red basalt bedrock.
VITICULTURE: Viticulture is practicing organic, and vineyard work is done by hand.
WINEMAKING: Each parcel is vinified separately; 50% of the parcel with the lowest altitude underwent semi-carbonic maceration, while 50% was destemmed. The higher altitude parcels were fermented 75% whole bunch in concrete, and had a brief maceration. The wines were then blended and spent 8 months in old French barriques on lees. It is bottled without fining or filtration and with just a dash of sulphur.
TASTING NOTES: An intensely aromatic wine full of garrigue and herbal notes that are balanced by wild strawberry and dark cherry. On the palate it’s focused, with silky tannins and a harmony between juicy red berry fruit, lifted floral notes and a touch of seriousness.
R350.00Add to basket
Envínate 'Albahra' 2021
APPELLATION: Vino de España (Castilla-La Mancha)
BLEND: Garnacha Tintorera (70%), Moravia Agria (30%)
WINEMAKERS: Laura Ramos, José Martínez, Roberto Santana and Alfonso Torrente
VINEYARD: Grapes are sourced from 25-year old vineyards grown at 800 metres of altitude on chalky clay soils in the eastern corner of Castilla-La Mancha, bordering the neighbour appellations of Jumilla and Yecla. The climate is Mediterranean.
VITICULTURE: Vineyards are treated entirely without chemicals and some biodynamic principles, although the winemakers eschew labels or certifications.
WINEMAKING: Must is fermented in open-top, 5,200 litre concrete fermenters with 30% whole bunches, undergoes a 14 day maceration, and then is aged for 8 months in the same concrete tanks. Wine is neither fined nor filtered. Small doses of sulphur are used.
TASTING NOTES: Nose displays ripe red fruit, floral notes, and minerality. On the palate there is bright acidity, good structure, body and power. Finishes long and is highly enjoyable.
View Envínate Wines in the shop
Please contact david@exanimo.co.za if you have any queries.