• Crafts

  • Old vines

  • Indigenous yeasts

  • Without sulfites

  • Zero filtrations

Envinate Lousas Vino De Aldea 2017

€18.30

OUT OF STOCK

description

Details of wine

Aldea means "village" in Gallego; thus, this is Envínate's "village wine", produced from a combination of ?minimum- 60-year-old plots located in the ancient vineyard region of Ribeira Sacra. This cuvee is made up of 90-95% Mencía with other co-planted varietals blended in. The native vines are grown on steep slopes made of slate and sit in between 400-600 meters elevation.

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Color

Rosso rubino con riflessi porpora.

Smell

Gli aromi sono puri e "selvaggi", bouquet di bucce di ciliegia, fragoline di bosco e fiori.

Taste

Mentre i sapori scivolano attraverso il palato, evocano ciliegie scure, uva rossa succosa, arancia rossa, un pizzico di pepe bianco (tipico di Mencia) e un tocco di minerali freddi.

Details

Features

YEAR 2017
VINES Alicante, 90% Mencia, Brancellao
TRAINING SYSTEM Spalliera
ALCOL 13.00
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION Ribeira Sacra
TEMPERATURE 16-18
LOCATION Galicia (Spain)
GROUND Terreno a base di ardesia e granito.
ANNUAL PRODUCTION 9000
WINEMAKING L'uva fermenta con lieviti indigeni in vasche di plastica; poi poste in botti di rovere francesce già usate da 300-400 litri per 11 mesi senza scaffalature; non viene aggiunta l'anidride sorfosoa (SO2) fino all'imbottigliamento; Nessun stabilizzazione o filtrazione.
DECANTING 1 ora

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Wine Advocated201493
Wine Advocated201693
Wine Advocated201793
James Suckling201494
James Suckling201696

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CELLAR

Name: Envinate
Start-up year: 2005
Address: Galicia (Spain)

Envinate is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martinez. 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 terruno 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.