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Envinate, Taganan 'Parcela Margalagua' Tinto 2020
Spain / Red

Envinate, Taganan 'Parcela Margalagua' Tinto 2020

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$69.00
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Fruit

Earth

Acid

Body

Tannins

Envínate (translates as "wine yourself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 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.

Margalagua, or “Mother of the Water”, is the name of a small single parcel organically farmed by viticultor José Angel Alonso and Envinaté.  This treacherously steep vineyard site sits in between 150-250 meters elevation just above the Atlantic Ocean, on the north side of Tenerife.  As was tradition with the very old vineyards on Tenerife, Margalagua is mix planted with many different indigenous grape varieties (too many to be named here) such as Listan Negro, Listan Prieto, Baboso, Negramoll, Malvasia Negra, etc.  The vines are at least 100 years old, untrained (they grow wild on the ground), and planted on their own roots, as is typical of the phylloxera-free Canary Islands.

Country
Spain
Sub-Region
Tenerife
Region
Canary Islands
Varieties
Listan Negro, Negramoll, Listan Blanco
Farming
Organic
Soil
Volcanic
Winemaking
Whole cluster fermented and aged for 11 months in neutral 500 liter French oak barrels for 11 months.