Envinate 'Taganan' Parcela Margalagua 2021

This cuvee is made from many different red grape varieties native to the Canary Islands, some of them unidentified, but include Listan Negro, Listan Gaucho, Malvasia Negro.  The parcels are very old and planted in between 75-300 meters elevation right on the Atlantic Ocean and are farmed by 15 different families and Envínate.  The viticulture in the Taganan area of Tenerife is very old-fashioned: the vines grow untrained, the soil is worked by hand, and no chemicals are used.  The wine is wild yeast fermented with 30% whole grape clusters in open plastic tubs and concrete tanks; Raised in small tanks and used 225 and 500 liter barrels for around 8 months.  This is a fresh and aromatic vino tinto with notes of spice, smoky minerals, and dark fruits – to pair with roasted meats, spicy foods, wild game, and the Canaries’ own red mojo. 

Envínate (meaning 'wine yourself') is the brainchild of 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 terroirs of Extremadura, 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. 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 clusters included. Typically alcohol levels are kept at 13 degrees or below. For aging, the wines are raised in old barrels with sulfur added only at bottling. The results are some of the most distinctive and exciting wines being produced in Spain today.