Envinate 'Palo Blanco' Canary Islands, 2021

Envinate 'Palo Blanco' Canary Islands, 2021

Regular price $54.00

This 2021 Envinate 'Palo Blanco' from the Canary Islands is sourced from a 1.5ha vineyard of centenarian cordon trenzado (braided vines) Listan Blanco. Hand-harvested and fermented without malolactic occurring, this cuvée is aged in two 2500L oval foudres for 10 months. Without fining or filtration, this wine offers a truly authentic and pure reflection of this unique island terroir. Pair with grilled swordfish with black olives and ripe tomatoes.

  • Dry
  • Medium Bodied
  • Organic
  • Vin Natural
  • High Acid
  • Fruit Forward

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  • West Hartford

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PAIRS well WITH

  • Fish
  • Grains & Pasta & Rice
  • Poultry

Details

From our Importer: 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.

Palo Blanco is sourced from a 1.5ha vineyard of centenarian cordon trenzado (braided vines) Listan Blanco at 600m elevation, and is named for the area where it’s planted. The grapes are hand-harvested, pressed full cluster into large concrete tank off the skins and fermented without malolactic occurring, then raised in two Friulian 2500L oval foudres for 10 months. Bottling is without fining or filtration.

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