2024 Envinate Lousas Vinas de Aldea

Envínate (translates as "wine itself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos and José Martínez. This gang of four was founded in 2005 while studying oenology at the University of Miguel Hernandez in Alicante. After graduating, they formed a winemaking consultancy, which evolved into Envínate, a project focused on exploring distinctive plots of land, mainly in the Atlantic regions of Ribeira Sacra and the Canary Islands. Their shared goal is to make very pure and authentic wines that express the terruño of each parcel in a clear and concise way. To this end, no chemicals are used in any of the Envínate vineyards, all plots are picked by hand, the grapes are trodden and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape bunches included. Before maturing, the wines are aged in old barrels and concrete, and sulfur is only added at bottling when necessary. The result is some of the most exciting and honest wines produced in Spain today.

Ribeira Sacra, wat zich vertaalt naar 'Heilige Kust', het gebied doet zijn naam echt eer aan, met zijn scala aan wijnen die in dit heilige gebied worden geproduceerd. De regio Ribeira Sacra is een grote regio die zich in vijf subregio's verdeelt. Het formaat zorgt voor verschillende microklimaten en een verscheidenheid aan verschillende rode en witte variëteiten. Bovendien zorgen de hete zomers en koele winters ervoor dat de producenten kwaliteitswijn kunnen maken. Ribeira Sacra ligt in Noordwest-Spanje.en behoort tot de bekende regio Galicië. Het maakt deel uit van een van de vijf DO-wijngaarden van Galicië. Naast Ribeira Sacra omvatten de anderen Ribeiro, Monterrei en Valdeorras.

Het landschap van het gebied is een onderscheidend kenmerk van het gebied. Producenten plaatsen de wijngaarden bijvoorbeeld op uitzonderlijk steile hellingen. Deze hellingen zorgen er niet alleen voor dat de grond kan wegvloeien, maar zorgen ook voor een perfecte blootstelling aan zonlicht. Ribeira Sacra maakt wijn uit Mencia, Godello en Albariño. Deze drie varianten gebruiken de meeste makers in Ribeira Sacra. Deze drie soorten hebben Ribeira Sacra beroemd gemaakt. Daarnaast gebruiken producenten rode variëteiten zoals Garnacha Tinta en Tempranillo.

Because Galicia borders the Atlantic Ocean on two sides, its gastronomy is very focused on fish and shellfish. The steep northwest coast hides a number of small fishing villages in addition to the larger ports. The local specialties are percebes (barnacles) and the more common oyster, mussel, crab, lobster, shells and shrimp. One can also find all kinds of saltwater fish and lampreys which are abundant in the rivers at certain times of the year. Inland, the cuisine becomes heavier and more meat is used (pig trotters, ham, duck) and traditional Northern Spanish specialties: chorizo (spicy sausage) and callos (tripe).

Vineyards

The vineyards in Galicia have a remarkable terroir diversity. Galicia is home to different microclimates and soil types in its different sub-regions, leading to a wide range of wine styles. Whether you're looking for refreshing white wines, robust red wines or somewhere in between, Galicia has it all.

The influence of the nearby Atlantic Ocean is unmistakable. The cool, moist sea air influences the climate in Galicia, resulting in mild temperatures and frequent precipitation, especially in the coastal areas. These conditions are favorable for the production of fresh, vibrant white wines that have established the region's reputation.

Traditional wine growing methods, such as pergolas and espaliers, are widely used in the vineyards of Galicia. These systems provide adequate sunlight and air circulation around the vines, which is vital for disease prevention and the ripening process.

Galicia's vineyards are often surrounded by an abundance of native plants and trees, contributing to the region's biodiversity. This supports the natural balance in the vineyards and often has a beneficial effect on the health of the vines.

Grapes

The albariño, treixadura, torrontés and loureira grapes have naturally developed into the perfect partner for shellfish and crustaceans, while the heartier dishes inland call for the traditional Ribeiro and Valdeorras wines.

Wines

The most notable and distinctive wine from Galicia is Albariño, a white wine produced in the Rías Baixas sub-region. Albariño wines are known for their fresh, vibrant taste and aromas of citrus, green apple and peach, and they are often associated with seafood because of their excellent combination.

Another notable wine from Galicia is Godello, a white grape variety used to produce fresh, balanced white wines, mostly in Valdeorras and Monterrei. These wines often have mineral notes and aromas of white flowers and ripe fruit.

For red wines, Mencia is the most important grape variety, especially in the Bierzo region. Mencia wines typically have lively acidity, notes of red fruit and some spiciness.

Galicia is also known for its unique white wine production process called "albariza," where the grapes are grown on stone terraces and protected from the salty sea breeze by stone walls. This contributes to the special terroir effects in the wine.

In short, the wines from Galicia represent a compelling mix of flavors and traditions that make the region an important center for wine production in Spain. The region's cool, maritime influences and diversity of microclimates contribute to the variety and quality of Galicia's wines.

Galicia also has its own cheeses: Tetilla (= Spanish for "breast"), with its suggestive name and shape; Arzua from La Coruña and Lugo, San Simón from Villalba in Lugo and Cebreiro from Puerto del Cebreiro in Lugo. These are all cow's milk cheeses.

Moravia Agria is one of Spain's most obscure red grape varieties, grown mainly in Castilla-La Mancha, especially in D.O. Manchuela. As the name suggests – agria is Spanish for 'sour' – this is a grape with quite a high natural acidity, which, as the average temperature rises mainly in the south, means that some winemakers are starting to use it again to add balance and freshness to the blend

What does wine from the Moravia Agria grape taste like?

Moravia Agria is perhaps more than taste and is used to bring freshness to wines in warmer parts of Spain, especially the southeast. Sometimes it can also be quite herbaceous, a bit like some of the native red varieties in Galicia for example.