From the sheer, slate canyon terraces of Galicia’s Ribeira Sacra—the heart of “Green Spain”—the 2023 Envínate Lousas Viñas de Aldea captures the electric tension of Atlantic viticulture. Crafted by the cult-favorite winemaking collective Envínate, this red marries the wild, peppery depth of the Northern Rhône with the ethereal perfume and lift of Burgundy’s Côte de Nuits.

Anchored by roughly 80% old-vine Mencía and field-blended with ancient native cultivars (Trousseau/Merenzao,Alicante Bouschet, and Brancellao), it is naturally fermented with whole clusters and aged in neutral oak to let the raw slate terroir speak. Bursting with wild bramble, black tea, cracked pepper, and an intense crushed-stone minerality, it delivers world-class, 95-point pedigree on a vibrant, lower-alcohol frame.

Critical Acclaim:

95 Points, Wine Advocate:

"The bottled 2023 Lousas Viñas de Aldea is perfumed, intoxicating and showy, with a floral note of dried rose petals that I also found in the Misturado from this same vintage. It's a blend of grapes, 80% Mencía and the rest a field blend of reds and whites, Brancellao, Merenzao, Alicante, Grao Negro, Mouratón, Jerez, Godello, etc., and zones, Amandi, Quiroga and Ribeiras del Sil with lots of gneiss and also slate and granite, depending on the plot. The grapes were picked between the first and 23rd of September, a very long harvest because of the rain. It fermented with 70% to 100% full clusters in concrete or plastic bins, and 30% of the volume remained in concrete and the rest matured in used barrels of different sizes, from 225 to 500 liters, for 11 months with lees and without racking. There's also a flinty smokiness that gives the wine a different twist. It's stunning and incredibly priced." 

Why You’ll Love It

• Best-of-Both-Worlds Profile: Delivers the savory, iodine-laced depth of cool-climate Syrah paired with the silky,floral lightness of premier cru Pinot Noir.

• Heroic Old-Vine Pedigree: Sourced strictly by hand from 60- to 80-year-old vines clinging to near-vertical slate terraces along the Sil and Miño river canyons.

• Critical Heavyweight: Backed by a standout 95-point review from The Wine Advocate, standing toe-to-toe with benchmark bottlings twice its price.

How to Serve It

• Temperature: Serve with a slight cellar chill at 58°F–62°F (14°C–16°C) to emphasize its crunchy Atlantic fruit,savory herbs, and crystalline acidity.

• Glassware & Decant: Pour into a wide Burgundy stem; give it 20–30 minutes of air (or a brief swirl in a decanter) to blow off reductive tension and unleash its floral aromas.

• Food Pairing: Pair with charred octopus, roasted pork loin with rosemary, grilled duck breast, or mushroom-driven tapas that highlight its earthy, slate-driven finish.