Envinate Taganan Blanco 2017

Envinate Taganan Blanco 2017

93
RP 94
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Price 
Not available

Canary Islands - Canary Islands
White green still

How to serve

Serve at:

12 - 14°C.

Longevity:

05 - 10 years

Glass:
Full Bodied and Aged White Wines
Envinate Taganan Blanco 2017
This cuvee is made from many different white grape varieties native to the Canary Islands, some of them unidentified, but include Listan Blanco, Albillo Criollo, Marmajuelo, Gual, and Malvasia. The vineyards are very old and planted between 75-300 meters in elevation right on the Atlantic Ocean and are farmed by 15 different families and Envínate. The viticulture in the Taganan area of Tenerife is very old: the vines grow untrained, the soil is worked by hand, and no chemicals are used.

Colour

Bright straw.

Bouquet

Aroma of dried herbs and spices.

Flavour

Defined, fruity flavour with good acidity but balanced.

Pairing

Fish
Shellfish
Cheese
Matured cheese

Features

Name Envinate Taganan Blanco 2017
Type White green still
Classification N/A
Year 2017
Size 0,75 l Standard
Alcohol content 12.00% by volume
Grape varieties Malvasia, Albillo Criollo, Marmajuelo
Country Canary Islands
Region Canary Islands
History Táganan means “around mountains” in Guanche (the native Canary language). It is also the old name for the northeastern part of Tenerife where vines grow “wild” on volcanic rocks just above the Atlantic Ocean.
Origin Tenerife.
Climate Atlantic. Altitude: 50-300 m. a.s.l.
Soil composition Volcanic rock.
Cultivation system No pruning.
Vinification Fermentation with indigenous yeasts from each vineyard; some of these have some contact with the skins.
Ageing Ageing on the lees in steel vats and barrels for around 8 months.
Allergens Contains sulphites

Official awards

Expert

Award

Description

Vintage

Robert Parker
94/100 
2017
xtraWine
94/100 
2017
James Suckling
92/100 
2016
Envinate
From this winery:

Evinate is the fruit of 4 oenologist friends: Roberto Santana, Alfonso Torrente, Laura Ramos and José Martinez. This group was created in 2005 while studying oenology at the University of Miguel Hernandez in Alicante. After graduation, they formed a ...

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