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Envínate ‘Lousas Viñas de Aldea’ 2021

R450.00

APPELLATION: Ribeira Sacra
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.

Only 5 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.”

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