Manyo Moreira, enologist and producer of wine: `Mar de Envero is an albariño spoilt in the whole process of production´
10/6/2008 - La Voz de Galicia
Elaborate a quality wine from noting, without the structures behind that many desires of working, illusion and formation, it is the challenge that has to just made real Manyo Moreira, 32-year-old from Santiago de Compostela enologist who embarked in the project with two partners in order to elaborate the albariño Mar de Envero, the wine of the Rías Baixas designation that was chosen by the restaurant Enxebre to ucombine with blue fish from some gastronomic days.
What characteristics has this wine in order to win?
Its quality is a fruit of a process careful and spoilt stepwise, from the selection of the grape up to the presentation in bottle. It is a round wine in trying, compensated, with an aromatic load achieved by the maceration of the berry in cold and the fermentation at low temperature to obtain major complexity, and a golden transparent colour that says a lot about Mar de Envero's.
The name is not a casualty, is it?
Envero is the moment in which the grape changes colour. And Mar comes from the image of a few vineyards rocked by the wind that was fused by the sea.
How was his project born?
I discovered the enology when I was studying Food-processing Industries and was entitled in Ponteares, was employed at Bierzo and León wineries before starting to elaborate our wine in Cambados. This one is the first crop, with 40,000 bottles, but the project has just began.
