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