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Founded in 2005, Envinate (translating as “wine yourself”) is a project between four forward-looking enology students - Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. They encapsulate well the new approach to winemaking taking hold in Spain which is proving to be so exciting for wine lovers who seek out wines with a sense of place and authenticity. Envinate are making these honest and exciting wines in four areas of Spain currently – Tenerife, Ribeira Sacra Castilla la Macha, and Extremadura.
In making these authentic wines there are a number of rules in their approach to viticulture/vinification. No chemicals are used in any of their wines, fruit is picked by hand, grapes are foottrodden, and fermentation is conducted using native yeasts from the locale. To achieve the transparency and sense of place (terroir) wines are raised in neutral oak and concrete. Sulphur is only used when absolutely necessary at the bottling stage.
Taganan Tinto is a blend of a number of varietals native to the island of Tenerife including Listan Negro, Listan Gaucho, Malvasia Negro along with a number whose identity is unconfirmed. They are sourced from very old parcels, grown often in precarious positions right on the edge of the Atlantic Ocean. The vines grow untamed and farming by local families has to be carried out by hand due to the harsh terrain.
Fermentation is in open vessels with a proportion of whole bunch. After this the wine is raised in neutral oak for approximately eight months.
There is a certain freshness to this wine reflecting the bracing Atlantic influence of its origin. Dark fruits on the nose and palette are matched with notes if smoke, spice and wet stone.
Pair with venison, roasted meat and game, spiced dishes such as Rogan Josh curry.
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