Envinate - Lousas Vinas de aldea 2022
Price: $44.96
| Producer | Envinate |
| Country | Spain |
| Region | Canary Islands |
| Varietal | Other Red Grapes |
| Vintage | 2022 |
| Sku | 602544 |
| Size | 750ml |
Envinate (go wine yourself) has been one of our more pleasant discoveries over the past few years. We found them through their project in the Canary Islands. Part of the philosophy of the winery founded by friends Laura Ramos, Jose Martínez, Roberto Santana, and Alfonso Torrente is to explore the ancient, Atlantic-influenced terroirs of Ribeira Sacra and the Canary Islands, along with exceptional vineyard plots across the Iberian Peninsula. At Envínate, the philosophy is straightforward: allow each parcel to fully express its unique character in the final wine. This commitment is reflected in their use of traditional farming and winemaking techniques, emphasizing authenticity and the purity of expression.
The Lousas 'Viñas Aldea' is considered the finest wine in the Envinate range. Originating from Ribeira Sacra in Galicia, Spain, this wine is a blend of many plots across the region, with approximately 85% Mencía, complemented by Brancellao, Merenzao, Mouraton, Grao Negro, Garnacha Tintorera, and other indigenous varieties, both white and red. Adding white wine grapes to a red blend can often serve to soften and or bring acidity. This practice is still seen, albeit rarely, in the Northern Rhone and Chianti. The vineyards used for this blend are at elevations ranging from 400 to 600 meters. The vines are between 25 and 60 years old, thriving primarily in gneiss soils, with some plots featuring granite and slate.
The vinification process for this wine is meticulous. Each plot is harvested and fermented separately in open-top concrete and plastic fermenters. Depending on the plot, 0% to 30% of the grapes were destemmed, with skin contact lasting between 25 and 60 days. After alcoholic fermentation, the wine is transferred to concrete tanks (20%) and used French oak barrels (80%), where it undergoes malolactic fermentation and rests on its lees for 11 months before bottling. This method ensures a complex and well-rounded wine that reflects the unique terroir of Ribeira Sacra.
