* Please note that because there is limited stock of this wine it is not subject to any further discount.
100% whole bunches are fermented with wild yeast in open-top tanks. Maceration lasts 21 days with gentle daily pigeage. Wine undergoes malolactic fermentation in 500-litre, neutral French oak and is then aged for an additional 11 months in barrel, without racking.
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. Right now there are four different projects under the Envínate umbrella: Lousas overseen by Alfonso Torrente in Ribeira Sacra, Táganan and Benje by Roberto Santana in Tenerife, and Albahra in Almansa by Laura Ramos and José Martínez. These are some very unique and special wines, and some are only made in tiny quantities, so grab them while you can!