Description
A blend of Mencía and local grapes from different south-facing vineyards, where vines average 60 years of age. Altitude here varies between 400-600m, and like other Lousas wines, the grapes are foot-stomped and fermented with 40% whole-clusters in a small open vat. Tiny quantities of this wine are made. Like the other Lousas wines, it is marked by extreme purity, lifted aromatics and delicious savouriness. It’s a shame there’s little of it, but that makes it all the more special.
Viticulture is organic. The soil is worked by hand without using any kind of chemicals. The vines are free-standing, completely untrained. The main challenges to viticulture are winds from the Atlantic and Africa and fluctuations in humidity. Harvesting is done by hand.
Envínate (aka wine-yourself) is the brainchild of Laura Ramos, Jose Martínez, Roberto Santana and Alfonso Torrente, four friends who met while studying oenology at the University of Miguel Hernández in Alicante. They focus on exploring the ancient, Atlantic-influenced terruños of Ribeira Sacra, The Canary Islands and Almansa. Their philosophy is simple: let each parcel fully express itself through traditional farming and wine-making methods. Right now there are four different projects under the Envínate umbrella: Lousas overseen by Alfonso Torrente in Ribeira Sacra, Táganan and Benje by Roberto Santana in Tenerife, and Albahra in Almansa by Laura Ramos and José Martínez. These are some of Spain’s most unique and special wines, and most are only made in tiny quantities, so grab them while you can!
Organic farming.
Vegan friendly.
75cl
