Winery: Envinate

Region: La Corujera - La Orotava - Tenerife - Without GI status

Vintage: 2023                                     

Bottle: 75cl                                                   

Grape Varieties: 50% Listan Negro, 48% Negramoll and 2% Listan Blanco

Type: Red wine aged in wood

Alcohol Volume: 12% vol.

Serving Temperature: 16º

La Santa de Úrsula is a red wine from La Orotava, the Canary Islands, from the Atlantic wines of the Envinate project in collaboration with wine growers in Santiago del Teide, Tenerife. It is named after the village where the Negramoll and Listan grapes come from.

It is a blend of three plots of centenary vines in the area of La Corujera, on the northeastern coast of Tenerife, located at an altitude of 350-650 meters on red volcanic soils. Organically farmed.

Production:

Manual harvesting with grape selection in the vineyard. Each plot is vinified separately with indigenous yeasts. Most of the grapes are vinified whole cluster, and 20% undergo carbonic maceration in open top deposits. After the blend, the wine spends 8 months on its lees in 228-litre French oak barrels.

SO2: 28mg/l

Tasting Notes: 

Delicate with great freshness and aromaticity. Scents of red currant, cramberry, and red cherry fruit combine with aromatic herbs and mineral notes. The palate denotes freshness, fine tannins, silkiness, and elegance.

THE PROJECT

Envinate is the venture of four friends who, after studying enology together, embarked on a project that was unique to them. Currently, it has established itself as a solid and dynamic project with great recognition and prestige for its "Terroir" wines, both nationally and internationally, which are highly sought after for their excellent value for money.

Following their passion and ideals and with a lot of work and their own expertise, they have proudly created a range of honest, authentic wines from distinctive areas, mainly in the area of Ribera Sacra and also the Canary Islands, always working with the local varieties to create wines that speak of the terroir where they come from.

They work in a natural style, using no chemicals in any of their vineyards; all grapes are hand-harvested' and using wild yeasts. Sulfur is added in those cases where it is needed, such as during bottling and aging in old barrels and concrete vats.