Envínate - Ribeira Sacra
“The Envínate team always looks for distinctive vineyards and they adapt winemaking practices to each vintage, which means that whole cluster fermentation may or may not be used in their wines. They use natural yeasts, work in a reductive style, protect wines with carbonic and avoid racking after malolactic fermentation so vigorous aeration is recommended before serving these wines. Ageing takes place in 228l. to 600l. barrels to avoid an excess of oak. Sulphur dioxide is only added prior to bottling”
Amaya Cervera - Spanishwinelover.com
OWNER
Roberto Santana (Tenerife), Alfonso Torrente (Ribeira Sacra), Laura Ramos (Murcia) and José Martínez (Almansa).
WINEMaker
Roberto Santana (Tenerife), Alfonso Torrente (Ribeira Sacra), Laura Ramos (Murcia) and José Martínez (Almansa).
region
Ribeira Sacra
Soil types
Slate
varieties
Mencia + field blend
Fermentation
The grapes were foot-trodden with 100% whole grape clusters, wild yeast fermented in open-top bins
Aging
Concrete vats, oak barrels
fARming
Organic influence
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