Envinate Taganan Blanco 2017

€18.91

OUT OF STOCK

description

Details of wine

This cuvee is made from many different white grape varieties native to the Canary Islands, some of them unidentified, but include Listan Blanco, Albillo Criollo, Marmajuelo, Gual, and Malvasia. The parcels are very old and planted in between 75-300 meters elevation right on the Atlantic Ocean and are farmed by 15 different families and Envínate. The viticulture in the Taganan area of Tenerife is very old-fashioned: the vines grow untrained, the soil is worked by hand, and no chemicals are used.

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Color

Colore paglierino brillante.

Smell

Aroma di erbe secche e spezie.

Taste

Sapore deciso, fruttato, di buona acidità ma equilibrato.

Details

Features

YEAR 2017
VINES Malvasia, Albillo Criollo, Marmajuelo
TRAINING SYSTEM Nessuna potatura
ALCOL 12.00
FORMAT 0,75 L Standard

Details

Informations

TEMPERATURE 12-14
LOCATION Tenerife - Isole Canarie. Altitudine: 50 -300 m s.l.m
GROUND Terreno ricco di rocce vulcaniche
REFINEMENT Affinamento sui lieviti in vasche di acciaio e barriques per circa 8 mesi.
WINEMAKING Fermentazione con lieviti indigeni di ogni appezzamento; alcuni di questi hanno qualche contatto con le bucce.

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
Wine Advocated 2016 94
Wine Advocated 2017 94
James Suckling 2016 92

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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.