Envínate, meaning “wine yourself,” was founded by Laura Ramos, José Martínez, Roberto Santana, and Alfonso Torrente, four friends who met during their oenology studies at the University of Miguel Hernández in Alicante. They are the new face of wine making in Spain and they are making some incredible wines. Dedicated to both viticulture and winemaking, they currently concentrate on unearthing the ancient, Atlantic-influenced terroirs of Ribeira Sacra and the Canary Islands, along with outstanding vineyard sites throughout the Iberian Peninsula. The guiding principle of Envínate is straightforward: to allow each plot, or “parcela,” to truly reflect its unique characteristics in the resulting wine through the use of traditional farming and winemaking techniques. This approach has led to some of the most thrilling wines being produced in Spain today. True spanish terroir!
Lousa refers to the slate soil predominant in the Ribeira do Sil and Amandi subzones of the Ribeira Sacra region. This slate plays a crucial role by absorbing heat during the day to aid grape maturation, and it contributes to the wines’ signature minerality and the intensely floral and spicy aromas characteristic of the Ribeira Sacra region. “Aldea,” meaning “village” in Galician, signifies Envínate’s practice of producing village wines in addition to their focus on single parcel selections in each region they cultivate.
This wine presented a rich ruby hue, with a nose of red currant and black cherry nuanced by a hint of pepper. Tastes of cherry and a trace of cola emerge, carried in a medium body that gradually reveals its tannins. It was a gorgeous bottle. I’m saving my last bottle for 2025 or 2026.
85% Mencía with
Brancellao
Merenzao
Mouraton
Grao Negro
Garnacha Tintorera
and other indigenous varieties
$34.