Envínate (translates as "wine yourself") is the brainchild of 4 friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez.  This gang of 4 formed back in 2005 while studying enology at the University of Miguel Hernandez in Alicante. Upon graduation, they formed a winemaking consultancy, which evolved into Envínate, a project that focuses on exploring distinctive parcels mainly in the Atlantic-inflected regions of Ribeira Sacra and the Canary Islands. Their collective aim is to make profoundly pure and authentic wines that express the terruño of each parcel in a clear and concise manner. To this end, no chemicals are used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and concrete, and sulfur is only added at bottling, if needed. The results are some of the most exciting and honest wines being produced in Spain today.

Migan - this cuvee is sourced from two very old parcels of cordon trenzado (braided vines) Listan Negro. 60% comes from the La Habanera plot on volcanic sand at the highest elevation (600m) in the area, and 40% comes from the older San Antonio plot, lower on the slope (350m) and with more clay. The plots were hand-harvested, foot-trodden and fermented separately (La Habanera with 100% whole clusters, San Antonio 15% whole cluster) in large concrete vats, then into 228 & 600L old French barrels for malolactic and aging for 11 months. Bottling is without fining or filtration. Migan is a volcanic mountain wine, high-toned and vibrant, with smoky strawberry fruit balanced with fine tannins and refreshing acidity. Pair it with roasted meats and full-flavored seafood dishes.