APPELLATION: Tacoronte-Acentejo
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.
Envínate ‘La Santa de Úrsula’ 2021
R500.00
Only 1 left in stock
“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. The results are some of the most exciting and honest wines being produced in Spain today.”
