Envínate means 'Wine Yourself'. Envínate is the brainchild of four friends fresh out of enology school in 2005. Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez were in search of old vines in obscure places throughout Spain. Preservation and tradition are of utmost importance to this gang of four. They work with indigenous Spanish grape varieties such as Mencía, Brancellao, Listán Negro & Listán Blanco (Palomino). They never use any chemicals. Grapes are foot trodden, wild yeasts are used for fermentation, and used barrel or cement for elevage to preserve the fruit's integrity from vine to bottle. 

Envínate Palo Blanco, is sourced from about 1.5 hectares (3.7 acres) within four towns in Valle de La Orotava, in Tenerife, planted at between 400-850 meters (1,312-2,788 ft). The wine sees about 10 months in neutral barrel after fermentation in concrete. Envínate Palo Blanco flinty, lemon oil, dry and salty. Notes of white peach, quince, and underripe pineapple. Palomino is not a high-acid grape variety, giving this wine a more medium-bodied feel. 

We strongly recommend aging these wines for 3-4 years. Please see our blog on a recent tasting of Envínate current and library wines.

Grape: Listán Blanco aka Palomino

Pairing: Grilled white fish & cod, soft cheese

Viticulture: Organic