A single parcel wine from the Tio Luis Parcel of the Migan vineyard. Located in the middle of the slop where the soils have more clay content. Viticulture here is highly traditional: untrained, wild vines, the soil is 100% worked by hand, and absolutely no chemicals are used. This is Envinate at its core.
Hand harvested then fermented with about 75% whole clusters in concrete. Aged for 8 months in the same concrete and bottled without fining, filtering, or SO2.
2020 was DRY and WARM on Tenerife. This plot was harvested in August, the earliest ever for this vineyard.
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.
Region: Canary Islands, Galicia, Extremadura
Soils: Volcanic, Slate, Limestone, Granite
Grower (s): Roberto Santana (Canary Islands), Alfonso Torrente (Ribeira Sacra), Laura Ramos (Murcia) and José Martínez (Almansa).