Envinate... (Step by Step!)

From left to right: Laura Ramos, Jose Martínez, Roberto Santana and Alfonso Torrente.

Envinate (aka wine-yourself) is the brainchild of Laura Ramos, Jose Martínez, Roberto Santana and Alfonso Torrente, four friends who met while studying enology at the University of Miguel Hernández in Alicante. 

Their work is currently focused in exploring the ancient, Atlantic-infused terruños of Ribeira Sacra and the Canary Islands. Their philosophy is simple; let each parcela or single parcel fully express itself by utilizing old-fashioned farming and wine-making methods. 

Below are some of the Envinate wines that Roberto Santana will be showcasing in San Francisco on June 27th at Agricultores 2.0.

Roberto Santana, a native of Tenerife pointing the way on the top of "Parcela Amogoje".

Táganan Parcela Amogoje: A co-fermented field blend of local grapes (Malvasia, Forastera, Marmajuelo, Albillo Criollo, Vijariego Blanco, Listan Blanco) from a volcanic, steep parcela facing north towards the Atlantic ocean at 250 meters elevation, with pie franco vines ranging from 80 to 100 years old. Wild fermented and raised in a 500l used barrel for eleven months. 600 bottles made.

Táganan Parcela Margalagua: A co-fermented field blend of local grapes (Negramoll, Listan Negro, Baboso, Vijariego, Malvasia Negra, Moscatel Negro) from a volcanic, steep parcel facing north towards the Atlantic ocean at 250 meters elevation, with ungrafted 130 years old vines. Foot-stomped and fermented with whole-clusters in an open small vat. Raised for one year in a 500l used barrel with no racking. Bottled direct from the barrel. 600 bottles made.    

Alfonso Torrente, one of the members of Envinate -who was born and raised around Ribeira Sacra- standing on the top of "Parcela Seoane".

Lousas Parcela Seoane: Mencia and other local grapes from 60 years old vines planted in broken slate, in a "south-west" facing parcela located in Amandi at 400 meters elevation. Foot-stomped and fermented with whole-clusters in an open small vat. Raised for one year in a 500l used barrel. Bottled direct from the barrel. 600 bottles made.

Lousas Parcela Camiño Novo: Mencia and other local grapes from 70 years old vines in a "south-east" facing single parcel located in Amandi at 430 meters elevation. Foot-stomped and fermented with whole-clusters in an open small vat. Raised for one year in a 500l used barrel. Bottled direct from the barrel. 600 bottles made.