Mar de Enero is the exciting personal project of winemaker Miguel Ángel Moreira, known as Manyo. After working with respected producers like Raúl Pérez, he returned to his native Galicia to craft wines that reflect the region’s Atlantic influence and indigenous grape varieties.

Manyo allows the grapes to hang longer on the vines, achieving optimal ripeness while preserving the freshness and salinity characteristic of Rías Baixas. He is increasingly focused on extended lees aging, French oak, and malolactic fermentation, creating Galician whites with remarkable depth and complexity.

In both vineyard and winery, intervention is kept to a minimum. The grapes are destemmed, softly pressed, and fermented in stainless steel for around seven days before cold stabilisation. Sulphur use is kept low at bottling, ensuring purity and a true expression of the terroir.