ABOUT THIS WINE

This bottling comes from the Las Molinas parcel, a distinctive subsection of the Palo Blanco vineyard in the Orotava Valley on Tenerife’s northern slopes. Situated between 600–750 meters above sea level, the site is planted to old, ungrafted Listán Blanco vines, trained in the region’s unique cordón trenzado (braided vine) system, on soils of volcanic ash and basalt.

Farming is fully organic, and 2023 saw a relatively cool, even vintage that emphasized vibrancy and aromatic lift. Grapes were hand-harvested and whole-cluster pressed, with fermentation carried out by native yeasts in neutral 500L barrels. The wine aged on lees without bâtonnage for about 8 months before bottling without fining or filtration.

The result is a wine that hums with volcanic tension: citrus oils, pear skin, wet stone, and a savory, marine-inflected core. Its precise texture and bright acidity make it a compelling match for grilled octopus, salted cod, or aged goat cheese.

ABOUT THIS PRODUCER

Envínate (“wine yourself”) is a visionary project founded by four enology classmates—Roberto Santana, Laura Ramos, Alfonso Torrente, and José Ángel Martínez—who are redefining the landscape of Spanish wine through small-production, terroir-driven bottlings from often-overlooked Atlantic-influenced regions like the Canary Islands, Ribeira Sacra, and Almansa.

On Tenerife, they work exclusively with old vines rooted in volcanic soils at high elevations, farming organically and harvesting by hand. Their winemaking is minimalist and transparent—native ferments, neutral oak, no corrections or additions, and little or no sulfur at bottling—allowing site and variety to speak clearly.

Las Molinas is a micro-parcel within the famed Palo Blanco vineyard, and this wine represents Envínate’s increasing focus on site specificity and micro-terroirs. It captures the salty, wind-lashed character of the north Tenerife coast with precision, energy, and restraint—an evocative lens into one of the world’s most singular viticultural landscapes.