At a glance

Producer

Envinate

Region

Ribeira Sacra, Galicia, Spain

Grape variety

Garnacha Tintorera, Mencía

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$35-$50

Tasting profile

Fresh red berries, wild herbs, subtle earthy notes, and mineral undertones.

Evolution: Over time, expect evolving forest floor, dried herbs, and more pronounced savory complexity.

At peak: Elegant balance of red fruit, nuanced earthiness, and smooth tannins with lingering finish.

Structure

Acidity

Medium-high

Tannins

Medium, fine-grained

Alcohol

Approximately 13.5%

Aging potential

10+ years with good cellaring

Drinking window

Peak drinking

2026 to 2030

Optimal window

2024 to 2032

Current status

Approaching optimal drinking window

Current condition

The 2022 vintage is youthful with fresh tannins and ripe fruit, suitable for early drinking but benefits from short-term cellaring.

The wine’s firm tannic structure and balanced acidity allow it to develop secondary and tertiary flavors over 6-8 years post vintage. The 2022 vintage’s good ripeness combined with the granitic soils of Ribeira Sacra supports aging potential beyond typical young reds.

Food pairing

Grilled lamb, roasted pork, mushroom risotto, hearty stews, and aged cheeses.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30-45 minutes) — To soften tannins and enhance aromatic expression.

Sustainability

Sustainability score: 8/10

Hand-harvested fruit, biodynamic principles integrated, minimal intervention winemaking, natural yeasts for fermentation, use of local indigenous varietals, and reduction of sulfur dioxide.

Envinate employs environmentally conscious viticulture in the Ribeira Sacra, utilizing organic and biodynamic farming methods that promote soil health and biodiversity. The winery’s commitment to low intervention wine builds on reducing energy consumption and water usage while minimizing carbon output through local sourcing. Their packaging and transportation choices further align with sustainable practices, making the overall environmental impact relatively low compared to conventional wines.