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Definition Envínate

Behind the name Envinate are four friends from various wine regions of Spain who met while studying at the Faculty of Oenology in Alicante.

Their preference for fresh and drinkable wines from old local varieties make them close, and so they decided to create a common project - the name meaning something like "let you be wined".

This project grew in parallel with the activities of consultancy of the four members at different estates.

Envinate has been a prominent factor for change in the regions where is it active - those the four members are from, to wit, Tenerife, Murcia, Ribeira Sacra and Albacete.

History Envínate

Envinate was founded in 2005 by some of the greatest innovators in Spain's viticulture.

Each member of the group comes from a different region and has decided to produce their preferred wines.

Alfonso comes from Galicia, José from Albacete, Laura from Murcia and Roberto from the Canary islands.

Their wines come from various, often very spectacular terroirs; the red thread being their Atlantic character, even if they also produce Mediterranean wines, but with a remarkable freshness. The cellar is located in Santiago del Teide.

Their objective is to produce parcel-based wines with a sense of place, expressing their origins are varieties in a "no-botox" style.

And what's more, within the framework of biodynamics and with a minimum of added SO2.

Varieties

In Ribeira Sacra: old Mencia vines, with some other local varieties (Brancellao, Merenzao, Mouratón, Tintorera, Bastardo).

In Levantz (Almansa, Manchuela): Garnacha Tintorera (aka Alicante Bouschet) and Moravia Agria, a rare grape (50 ha for the whole of Spain) bringing freshness to the blends.

In Tenerife: in white, Listán blanco, Gual, Verdello, Malvasía, Forastera, Marmajuelo, Albillo Criollo and Vijariego blanco. In red, Baboso, Listán gacho, Tintilla, Vijariego negro, Malvasía negra, Moscatel negro, Listan Prieto (aka Criolla chica in Argentina, Mission in California)...

In Extremadura: Tinta Amarela (Trincadeira Preta in Alentejo).

Terroir

In Ribeira Sacra: mainly slate

In Tenerife: volcanic soil on basalt (Amogoje), red or black stone (Anaga).

In Almansa: clay & limestone, sometimes with sand on the surface .

All the wines are fresh, crispy, precise, energetic, showing a septentrional character. Their degrees of alcohol range between 11 to 12,5°.

Winemaking

Non-interventionist vinification for all the range.

Bunches are often vinified whole, not de-stemmed. Overripe grapes are avoided.

Burgundian philosophy; beside a "village wine", first growth cuvées and parcel cuvées are made.

Each parcel being harvested, vinified and bottled separately in the parcel cuvées.

"Neutral" casks are used for ageing the wines. Each cask bears the name of a child of one of the winemakers, thus strengthening the link between the parcel and the oenologist.

The white grapes are not de-stemmed, they are pressed directly and barrel-fermented. No malolactic fermentation.

The red grapes are de-stemmed completely or partially, the fermented in casks or barrels.

The wines of both colours are aged in 500-litre barrels for 11 months.

A minimal dose of sulfites is added before bottling, just to stabilise the wine before its release on the market.

Envínate - Spanish wines
Envínate - Spanish wines
Envínate - Spanish wines
Envínate - Spanish wines
Envínate - Spanish wines

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