Envínate - Tenerife & Almansa
“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
Tenerife, Murcia, Almansa
Soil types
Tenerife = volcanic/basalt
Almansa & Murcia = chalk & clay
varieties
Tenerife = Listan Blanco/Prieto/Negre/Gaucho, Baboso, Negramoll, Marmajuelo & Malvasia negra - Almansa = Garnacha Tintorera (Alicante Bouset) - Murcia = Tinta Amarela (Trincadeira)
Fermentation
Tenerife = The grapes are hand-harvested, fermented 30% whole cluster with wild yeasts in open plastic tubs and concrete vats
Almansa = Fermented 50% whole cluster with wild yeasts in 4500 liter cement vats, with soft pigeage and a short maceration of 7 days. chalk & clay
Murcia = The grapes were destemmed, fermented with wild yeasts in open-top plastic tubs with foot-treading and 8 day maceration
Aging
Concrete vats, oak barrels
fARming
Organic influence
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