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Envínate ‘Palo Blanco’ 2021

R500.00

APPELLATION: Valle de la Orotava, Tenerife
BLEND: 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.

Only 6 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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