Envínate "La Santa de Ursula" Tinto Tacoronte-Acentejo 2023

"La Santa de Úrsula" is characterized by its fruity aroma and flavor, dominated by forest fruits with hints of citrus. On the nose, floral, spicy aromas with fruit expression, red berry notes, wild herbs and burnt matches. On the palatte, refreshing, flavorful, fruity, good acidity and a long finish. Fine, ripe tannins provide balance. It is an exclusive wine that denotes exclusivity in its flavor.

Made with 48% Negramoll, 50% Listán Negro and 2% Listán Blanco grapes from vineyards planted between 350 and 600 meters above sea level in the village of Santa Úrsula, in Tacoronte, Acentejo, in the Canary Islands. The vines are planted on sand and clay soils over red basalt bedrock. Farming is very traditional: the only treatments used in the vines are small amounts of sulfur, bentonite, and silica. Listán Negro is characterized by its resilience, vigor and rustic character. The characteristic hue of this grape variety, which is somewhere between blue and black, provides the color that distinguishes the La Santa de Úrsula wine from Envínate.

Production takes place in separate, private plots. Most of the grapes are macerated whole. Twenty percent of these are treated with carbonic maceration and alcoholic fermentation in cement tanks using the fruit's own yeasts. Aging takes place in French oak barrels for eight months. Bottled without clarification or filtration.

Envínate (translates as "wine yourself") is the brainchild of four friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of four formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. 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 concrete, 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.