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.

'Taganan' is the old name for the vineyard area on the Northeast side of Tenerife. The vineyards here are very old and are mix planted with a variety of local grapes, all on volcanic soils above the Atlantic ocean. It is a rugged and difficult place and as a consequence all farming needs to be done by hand.

The Taganan Tinto is made with a blend of local red grapes like Listan Negro, Listan Gaucho, Malvasia Negro by also some unidentified varieties. The vines are all untrained and no chemicals are used on the land. The wine is an explosion of flavours and aromas, with wild herbs, spice, volcanic rock and a touch of sea salt. An impressively elegant wine

95/100 pts Luis Gutiérrez, Robert Parker's Wine Advocate

Organic farming