Terra Norte 2023

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. Winemaking Detail: Harvested 3rd week of September. Destemmed and soft pressed. Fermentation then takes place in SST for around 7 days before being aged 6 months in SST before bottling. Cold stabilized before bottling. At which point there is cold stabilization and very minimal use of sulphur.

Harvested 3rd week of September. Destemmed and soft pressed. Fermentation then takes place in SST for around 7 days before being aged 6 months in SST before bottling. Cold stabilized before bottling. At which point there is cold stabilization and very minimal use of sulphur.

Well weighted and warm green specked yellow. The nose offers loads of peach and other rich stone fruits. Pineapple; candied lemon peel; buttercups and a touch of baked apple remain at the back. It is juicy with some very loaded acidity both at the front and the end of the mouthful . A touch of limey spritz keeps it light and the finish is long and tropical.

Ceviche, Clam-chowder, Grilled turbot

Rias Baixas is a stones throw from the sea, and what gives the wines their unmistakable style. While there are different sub-regions expressing subtle differences in the wines, they tend to share similar characteristics - bone dry, mineral, floral wines, packed with flavours of peach, melon, pineapple and honeysuckle. Vines are traditionally widely spaced and trained on stone pergolas hewn of the same granite as the soils below. To counter the region’s rainfall and humidity, most vines are trained on a wire trellis called a “parra” anchored by granite posts. Parras are up to seven feet high, allowing breezes to flow through for maximum circulation to prevent mildew and to promote even ripening.