Envínate (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. Their focus is on exploring distinctive parcels, mainly in the Atlantic-influenced regions of Ribeira Sacra and the Canary Islands. Their collective aim and philosophy is to make pure and authentic, clear and concise wines. 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. For aging, the wines are raised in old barrels 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. We got our hands on a few cases of these singular wines, so we are offering our Loyalty list first dibs!
10% off any mix of 6 bottles - 15% off any mix of 12 bottles
Albahra $22
This wine is sourced from a single 30 year old vineyard that is 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 earthy dark fruit and spice.
Benje Tinto $30
Sourced from several old-vine, untrained and own rooted parcels of Listan Prieto with a bit of Tintilla. Each parcel is hand-harvested in late September, destemmed and vinified separately, some in concrete tank and some in small open tubs. Maceration is 10-20 days (depending on parcel) with daily punch-downs, pressed into neutral French barriques for malolactic fermentation, then raised 8 months in the same barrels on fine lees without battonage or added SO2. Bottling is without filtration, and clarified using natural vegetable proteins. This is a pure and vertical expression of high elevation, volcanic Canary terruño with notes of red and black fruits, peppercorns and purple flowers.
Benje Blanco $30
Sourced from several old-vine, untrained and own-rooted parcels of Listan Blanco. Each parcel is hand-harvested and vinified separately in a mix of concrete tank and open tubs. 75% of the fruit is pressed directly off the skins, the other 25% is skin- macerated. The wine is then raised for 8 months in 60% concrete and 40% old French barriques on fine lees without battonage or added SO2. The finished wine is clarified with Bentonite, and bottled without filtration. Benje Blanco is a high-toned white wine, showing its volcanic terruño with smoky notes wrapped around the orchard fruit core, braced by Atlantic-infused high-elevation acidity.
