Winery: Envinate
Region: La Orotava – Tenerife – without GI status
Vintage: 2025
Bottle: 75 cl
Grape Varieties: 100% Listan Blanco
Type: White wine aged in wood
Alcohol Volume: 12% vol
Serving Temperature: 9º
Palo Blanco is the white 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 gets its name from an area in the village of Los Realejos, in the northern part of the island of Tenerife, where the Listan Blanco variety is grown.
It is a single varietal of the Listan Blanco from a single plot with vines over 100 years old on volcanic soils at an altitude of 550 metres above sea level.
Wine of very limited production.
Production:
Manual harvest with grape selection in the vineyard. 1-2 days of maceration. Pressing whole clusters. It does not go through the malolactic fermentation process. Alcoholic fermentation with autochthonous yeasts in concrete tanks without temperature control.
Aged for 12 months in 2500-litre foudres.
SO₂: 35 mg/l
Tasting Notes:
A dry wine with a marked Atlantic character, very fresh and vibrant, with a citric acidity, aromas of white fruit, apple, pear, and floral notes, with a spicy and saline background.
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 used. Sulphur is added in those cases where it is needed, such as during bottling and ageing in old barrels and concrete vats.
