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.
In the local Galician dialect 'Aldea' means 'village' making the 'Lousas Vina de Aldea' Envinates village wine. It is made from multiple plots, 60 year old and more vines. The plots are approximately 90-95% Mencia, co-planted with other local varieties. The wine is powerful and pungent, with a fine minerality. It is a very open wine with lots of fruit and a pepper spice twist and remarkably fresh.