Four friends, three regions, one project - Tenerife volcanic, Ribeira Sacra slate, Almansa Garnacha Tintorera - and one of the most influential voices in modern Spanish natural wine.
Envínate - "wine yourself" - was founded by four winemakers who met at the oenology programme of the Universidad Miguel Hernández in Alicante around 2005, ran a winemaking consultancy together after graduating, and turned it into a production project around 2008. They deliberately stayed outside the classical Spanish geography - Rioja, Ribera del Duero, Priorat - and instead planted themselves in three regions that the modern Spanish wine establishment had largely ignored.
The partners split the work geographically:
The philosophy is hands-off and parcel-focused. Organic farming, hand harvest, foot-treading, native yeasts only, whole-cluster portions adjusted by vintage, aging in concrete and used French oak (from 228-litre barrique up to 2,500-litre Friulian foudre on Palo Blanco) - no new oak. Minimal sulphur, added at bottling only. The stated aim is to let each terruño (their preferred Spanish word for terroir) speak clearly, which in practice means single-parcel bottlings wherever they can manage them.
The wines, by region:
Envínate is widely regarded as central to what people now call the Spanish natural-wine revival - alongside Raúl Pérez, Daniel Gómez Jiménez-Landi, Fedellos do Couto, and a small cluster of others who decided that the interesting work in Spanish wine was at the country's edges, not at its centre.

Albahra

Benje Blanco

Benje Blanco

Benje Blanco Magnum

Benje Tinto

La Santa de Úrsula

La Santa de Úrsula

Linit

Lousas Camino Nuovo

Lousas Doad

Lousas Rosende

Lousas Seoane

Lousas Viñas de Aldea

Lousas Viñas de Aldea

Migan Tinto

Palo Blanco

Palo Blanco

Palo Blanco Las Molinas

Táganan Blanco

Táganan Margalagua Tinto

Táganan Tinto

Táganan Tinto