The must is fermented in open-top, 5,200 litre concrete fermenters with 30% whole bunches, undergoes a 14 day maceration, and then is aged for 8 months in thesame concrete tanks. Wine is neither fined nor filtered. Small doses of sulphur are used. The nose displays ripe red fruit, floral notes, and minerality. On the palate there is bright acidity, good structure, body and power. Finishes long and is highly enjoyable.
Only made in small quantities, grab a bottle while you can!
Notes on the producer
Envínate (aka wine-yourself) is the brainchild of Laura Ramos, Jose Martínez, Roberto Santana and Alfonso Torrente, four friends who met while studying oenology at the University of Miguel Hernández in Alicante. They focus on exploring the ancient, Atlantic-influenced terruños of Ribeira Sacra, The Canary Islands and Almansa. Their philosophy is simple: let each parcel fully express itself through traditional farming and wine-making methods. the grapes for this arm of the Envinate project are sourced from 25-year old vineyards grown at 800 metres of altitude on chalky clay soils in the eastern corner of Castilla-La Mancha, bordering the neighbouring appellations of Jumilla and Yecla. The climate is Mediterranean.