Envínate (translates as "wine yourself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. 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 terruño of each 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. The wines are raised in old barrels and concrete for aging, and sulfur is only added at bottling if needed. The results are some of the most exciting and honest wines being produced in Spain today.
This wine is a blend of many plots across Ribeira Sacra that are mainly (~85%) Mencía, with Brancellao, Merenzao, Mouraton, Grao Negro, Garnacha Tintorera, and other indigenous varieties (white and red) co-planted.
Each of the plots was harvested and fermented separately in open-top concrete and plastic fermenters. Depending on the plot, a portion (ranging from 0% to 30%) of the grapes were destemmed and skin contact lasted between 25 and 60 days. After alcoholic fermentation, the wine was transferred to concrete tanks (20%) and used French oak barrels (80%), where it completed malolactic fermentation and rested on its lees for 11 months before bottling.