La Santa de Ursula
La Santa de Úrsula is Negramoll, Listán Negro and a bit of Listán Blanco from three north-facing parcels of centenarian piè franco vines in the La Corujera area, ranging from 350-650m above sea level. The vines are planted on sand and clay soils over red basalt bedrock. The three parcels were harvested and fermented separately; a small portion were carbonically macerated and about 1/2 were fermented whole cluster, all in concrete. The wines were blended and rested for 8 months on their lees in 228L neutral French oak barrels, where malolactic fermentation completed naturally. Bottled unfined, unfiltered, with a small addition of sulfur.
Envínate
Envínate (translates as "wine yourself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. 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 grape clusters included. For aging, the wines are raised in old barrels and concrete, and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today.
Original: $49.00
-70%$49.00
$14.70Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
La Santa de Úrsula is Negramoll, Listán Negro and a bit of Listán Blanco from three north-facing parcels of centenarian piè franco vines in the La Corujera area, ranging from 350-650m above sea level. The vines are planted on sand and clay soils over red basalt bedrock. The three parcels were harvested and fermented separately; a small portion were carbonically macerated and about 1/2 were fermented whole cluster, all in concrete. The wines were blended and rested for 8 months on their lees in 228L neutral French oak barrels, where malolactic fermentation completed naturally. Bottled unfined, unfiltered, with a small addition of sulfur.
Envínate
Envínate (translates as "wine yourself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez. This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. 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 grape clusters included. For aging, the wines are raised in old barrels and concrete, and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today.
