Envinate

Envínate is the brainchild of four university friends - Alfonso Torrente, Laura Ramos, José Ángel Martínez, and Roberto Santana - who met while studying oenology in Alicante and launched the project in 2005. Their shared vision is to revive ancient vineyards, work with indigenous varieties, make wines that speak purely of place and bring a fresher side of Spanish wine to the world.

Rather than building a winery in one region, Envínate works across four dramatically different Spanish landscapes: the steep slate terraces of Ribeira Sacra, the wild volcanic cliffs of Tenerife, the arid highlands of Almansa, and more recently, isolated old vines in Extremadura. They farm organically, often by hand or mule, in remote sites few others would attempt - a physical and philosophical return to the roots of Spanish viticulture.

"If there is a poster child for the wines of the ‘New Spain’, then Envínate is a strong candidate."
- Luis Gutierrez (The Wine Advocate)

Each partner leads the work in their home region, applying the same minimalist approach in the cellar: wild fermentations, old barrels or concrete, no fining or filtration, and minimal sulfur. Whole-bunch fermentation is common, yielding wines with vivid aromatics, firm structure, and a signature thread of freshness and minerality.

Envínate’s Tenerife wines, particularly the field blends from Taganana and Orotava, have become cult favourites, redefining what Canary Island wines can be. Meanwhile, their Ribeira Sacra cuvées, shaped by ancient schist terraces and native grapes like Mencía and Brancellao, offer thrilling elegance and precision.

Their work has inspired a new wave of growers across Spain to look backward in order to move forward, embracing authenticity over artifice.