• Canary Islands; sandy soil
• 100-year-old Listan Blanco
• Fermented in concrete; aged in 2,500L Fruilian oval foudres
• No sulfur additions at bottling

Translated to "wine yourself," Envínate was created by four friends studying enology at the University of Miguel Hernandez in 2005. Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez slowly began consulting with wineries after college to discover forgotten sites with old vines planted on treacherous terrain. The previous generation saw the challenge as insurmountable, but this gang of four knew a treasured opportunity had presented itself. 

The reds are very dark in color, which is somewhat misleading, because they're decidedly mid-weight in body. They are spicy, fresh, and saline-driven, never compromising their vivid fruitiness. Envínate is a great example of how versatile Spanish reds can be when they follow a nice recipe of shorter fermentation, neutral-vessel aging, and most importantly, sourcing from cooler climates with fascinating soils, which all play their part in delivering freshness.

No doubt, the old vines throughout this jaw-dropping scenery each bring a unique voice to the wines, but it's also Envínate's sensitive approach to harvest and winemaking that defines their success. No chemicals are used in the vineyards. Grapes are hand-harvested and foot-trodden in small bins, fermentation occurs spontaneously, and sulfur is only used when necessary at bottling.