Envinate, Lousas Parcela Camino Novo, 2024
The single-parcel wine that put Envínate's Ribeira Sacra project on the map. Camiño Novo ('new road') is a small amphitheater-shaped vineyard in the Amandi subzone — the heart of Ribeira Sacra — facing southeast at 430 meters on pure slate. The vines are 70 years old, 90% Mencía with about 10% Garnacha Tintorera mixed in. The four-winemaker Envínate collective (Roberto Santana, Alfonso Torrente, Laura Ramos, José Ángel Martínez) farms it without chemicals, ferments whole-cluster with native yeasts in open-top tanks, and ages it in neutral wood. The character is unmistakable: floral and spicy on the nose, taut and saline on the palate, with the kind of textural transparency that only old vines and steep slate can produce. A Spanish red that drinks like Burgundy's wilder cousin.
Envinate, Lousas Parcela Camino Novo, 2024
The single-parcel wine that put Envínate's Ribeira Sacra project on the map. Camiño Novo ('new road') is a small amphitheater-shaped vineyard in the Amandi subzone — the heart of Ribeira Sacra — facing southeast at 430 meters on pure slate. The vines are 70 years old, 90% Mencía with about 10% Garnacha Tintorera mixed in. The four-winemaker Envínate collective (Roberto Santana, Alfonso Torrente, Laura Ramos, José Ángel Martínez) farms it without chemicals, ferments whole-cluster with native yeasts in open-top tanks, and ages it in neutral wood. The character is unmistakable: floral and spicy on the nose, taut and saline on the palate, with the kind of textural transparency that only old vines and steep slate can produce. A Spanish red that drinks like Burgundy's wilder cousin.
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Description
The single-parcel wine that put Envínate's Ribeira Sacra project on the map. Camiño Novo ('new road') is a small amphitheater-shaped vineyard in the Amandi subzone — the heart of Ribeira Sacra — facing southeast at 430 meters on pure slate. The vines are 70 years old, 90% Mencía with about 10% Garnacha Tintorera mixed in. The four-winemaker Envínate collective (Roberto Santana, Alfonso Torrente, Laura Ramos, José Ángel Martínez) farms it without chemicals, ferments whole-cluster with native yeasts in open-top tanks, and ages it in neutral wood. The character is unmistakable: floral and spicy on the nose, taut and saline on the palate, with the kind of textural transparency that only old vines and steep slate can produce. A Spanish red that drinks like Burgundy's wilder cousin.
