Envínate (meaning ‘wine yourself’) is the brainchild of four friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang met while studying enology at the University of Miguel Hernández in Alicante. Their work is currently focused in exploring the ancient, Atlantic-infused terroirs of Extremadura, Ribeira Sacra, and the Canary Islands. Their philosophy is simple; let each ‘parcela’ or single parcel, fully express itself by utilizing old-fashioned farming and wine-making methods.
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 clusters included. Typically alcohol levels are kept at 13 degrees or below. For aging, the wines are raised in old barrels with sulfur added only at bottling. The results are some of the most distinctive and exciting wines being produced in Spain today.
‘Albahra’ is a 30 year-old vineyard single vineyard divided into 3 parcels at 800 meters elevation in the Almansa region, around the town of Albacete. The grape is Garnacha Tintorera (or Alicante Bouchet), and the soils are chalky, clay-calcareous. The wine is wild yeast fermented with 50% whole grape clusters in 4500 liter cement vats, with soft pigeage and a short maceration of 7 days; then raised in cement for 8 months.
The result is a remarkably fresh wine with dark ruby red color. On the nose, a few reduction notes that need aeration, but after that it is shown dark juicy cherries, cooked dark berries, some notes of vanilla and cedar wood. Round tannins and perfect well bound acidity with a long juicy finish. A great wine to pair with savory dishes, like roasted meats, sausages, mushrooms, and rice dishes, like paella or arroz negro.