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.
The 'Albahra' is named for a vineyard in the Almansa region close to the town of Albacete. Its is a blend of 70% Garnacha Tintorera and 30% Moravia Agria, from the neighbouring Manchuela region where there is approximately 50ha of planting left. Handpicked and vinified separately, the garancha foot trodden, fermented and aged on lees for 8 months in concrete and the Moravia in used french oak for the same time. The wine is then blended and bottled unfiltered and unfined with minimal SO2 added.
