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Envinate - Benje Bianco 2022
 Benje Blanco is sourced from several old-vine, untrained pie franco parcels of Listan Blanco. Each parcel is hand-harvested and vinified separately in a mix of concrete tank and open tubs. 75% of the fruit is pressed directly off the skins, the other 25% is skin- macerated 14-40 days between 18-30C. The wine is then raised for 8 months in 60% concrete and 40% old French barriques on fine lees without battonage or added SO2. Bottled without filtration. Benje Blanco is a high-toned white wine, showing its volcanic terruño with smoky notes wrapped around the orchard fruit core, braced by Atlantic-infused high-elevation acidity. Pair it with prawns, scallops, roasted pork or goat.
 Benje Blanco is sourced from several old-vine, untrained pie franco parcels of Listan Blanco. Each parcel is hand-harvested and vinified separately in a mix of concrete tank and open tubs. 75% of the fruit is pressed directly off the skins, the other 25% is skin- macerated 14-40 days between 18-30C. The wine is then raised for 8 months in 60% concrete and 40% old French barriques on fine lees without battonage or added SO2. Bottled without filtration. Benje Blanco is a high-toned white wine, showing its volcanic terruño with smoky notes wrapped around the orchard fruit core, braced by Atlantic-infused high-elevation acidity. Pair it with prawns, scallops, roasted pork or goat.
$31.00
Envinate - Benje Bianco 2022—
$31.00
Description
 Benje Blanco is sourced from several old-vine, untrained pie franco parcels of Listan Blanco. Each parcel is hand-harvested and vinified separately in a mix of concrete tank and open tubs. 75% of the fruit is pressed directly off the skins, the other 25% is skin- macerated 14-40 days between 18-30C. The wine is then raised for 8 months in 60% concrete and 40% old French barriques on fine lees without battonage or added SO2. Bottled without filtration. Benje Blanco is a high-toned white wine, showing its volcanic terruño with smoky notes wrapped around the orchard fruit core, braced by Atlantic-infused high-elevation acidity. Pair it with prawns, scallops, roasted pork or goat.
