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Home / All / Envinate Lousas Parcela Doade 2022
Envinate Lousas Parcela Doade 2022

Description

Grapes are sourced from different terroirs throughout the Galician town of Doade; but the name of the town is protected by the Ribeira Sacra DO, so “Doad” was born. Fresh berries, cherries and strawberries provide the backbone, but there are some detailed herbal notes- think tarragon and wild thyme and a graphite, mineral finish. It’s made in very small quantities.

Envinate Lousas Parcela Doade 2022

£45.00
Free delivery on local orders from £50


Aromas + Flavours

Cranberry

Red Cherry

Strawberry

Smoke

Pairing Suggestions

Pasta

Veal Chop

Roast Chicken

Aubergine

More Information

Attributes

  • Type: Red Wine

  • Country: Spain

  • Region: Galicia

  • Vintage: 2022

  • ABV: 12.5%

  • Size: 75cl

Envinate

Envínate, meaning "wine-yourself," is the inspired creation of four friends—Laura Ramos, Jose Martínez, Roberto Santana, and Alfonso Torrente—who met while studying oenology at the University of Miguel Hernández in Alicante. Their focus is on reviving ancient, Atlantic-influenced terruños in Ribeira Sacra, the Canary Islands, and Almansa. Their philosophy is simple yet profound: allow each parcel to speak for itself through traditional farming and winemaking practices. Envínate encompasses four distinct projects: Lousas in Ribeira Sacra, Táganan and Benje in Tenerife, and Albahra in Almansa.

Galicia

Galicia, located in the northwest of Spain, is renowned for its distinctive and high-quality wines, benefiting from a unique climate influenced by the Atlantic Ocean. The region's cool, wet conditions and lush landscapes create an ideal environment for viticulture.
It is particularly famous for its exceptional white wines, notably from the Albariño grape, which produces crisp, aromatic wines with vibrant acidity and notes of citrus and stone fruit. The area also produces high-quality reds from varieties such as Mencía, known for its fresh, fruity character and subtle tannins.
Historically, Galicia’s winemaking tradition dates back to Roman times, but the region began to gain wider recognition in the late 20th century.

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