Winery: Envinate

Region: Taganana - La Orotava - Tenerife - Without GI status

Vintage: 2025                                    

Bottle: 75 cl                                                   

Grape Varieties: Listan Negro, Negramoll, Moscatel Negra, Listan Gacho, Vijariego Negro

Type: Red wine aged in wood

Alcohol Volume: 12% vol.

Serving Temperature: 16º

Táganan is a village red wine from La Orotava, the Canary Islands, from the Atlantic wines of the Envinate project in collaboration with wine growers in Santiago del Teide, Tenerife. It is named after the Northern Canarian village of Taganana, where the Negramoll and Listan grapes come from.

It is a blend of Listan Negro with smaller percentages of other varieties native to the Canary Islands from very old vines, 50-150 years old. The grapes come from different plots and different altitudes; the untrained, organically farmed vines are planted in a fairly steep area with volcanic soils.

Production:

Manually harvested with grape selection in the vineyard. Each plot is vinified separately with indigenous yeasts.

30% of the grapes are fermented whole cluster in small open plastic tubs and concrete tanks.

Aged for 8 months in well-seasoned 228-litre neutral oak barrels.

SO₂: 28 mg/l

Tasting Notes: 

Delicate with great freshness and aromaticity. Scents of red currant, cranberry, and red cherry fruit combine with aromatic herbs and mineral notes. The palate denotes freshness, fine tannins, silkiness, and elegance.

THE PROJECT

Envinate is the venture of four friends who, after studying enology together, embarked on a project that was unique to them. Currently, it has established itself as a solid and dynamic project with great recognition and prestige for its "terroir" wines, both nationally and internationally, which are highly sought after for their excellent value for money.

Following their passion and ideals and with a lot of work and their own expertise, they have proudly created a range of honest, authentic wines from distinctive areas, mainly in the area of Ribera Sacra and also the Canary Islands, always working with the local varieties to create wines that speak of the terroir where they come from.

They work in a natural style, using no chemicals in any of their vineyards; all grapes are hand-harvested, and wild yeasts are used. Sulphur is added in those cases where it is needed, such as during bottling and ageing in old barrels and concrete vats.