A passion as
a way of life
Mar de Envero is a winery that was founded in 2007, producing unique Galician wines with their own typicity and personality. The winemaker, Manyo Moreira, has worked on various projects in different appellations of origin but has returned to Galicia, where he finds the character and elegance he wants in his wines due to the soil, climate and grape varieties.
Our work begins in the field, where we apply necessary viticulture tasks to achieve excellent grape quality, which minimizes the production processes carried out in the winery.
The character of the wines is marked by the influence of the Atlantic and the particular characteristics of the lands. All the careful processes applied, both in the vineyard and in the winery, contribute to turning the wines into a true reflection of the potential offered by the indigenous grape varieties.
The Name
The winery gets its name, Mar de Envero, from a peculiar place discovered by Manyo Moreira while collaborating and expanding his knowledge of viticulture throughout the Rosal subzone of the Rías Baixas Appellation. It was an area of vineyards in which the foliage surface of the traditional pergola trellises was located at a lower level than the road he was driving. This foliage spread out in an undulating manner as if forming green waves that merged into the sea. Mar de Envero means Sea of Veraison in Spanish.
The August sun is what normally causes this beautiful phenomenon that colors the vineyards and plays with contrasts, and it is towards the end of summer when nature gives us this magical moment of changing landscapes, of exuberant clusters making their way through the leaves of the vines, surprising us with the sweet flavor of the grapes that a few hours before were only green grains loaded with promises.
It’s interesting to note that this event occurs in August, precisely when the awaited veraison takes place. Veraison is a phenomenon where the grapes sweeten and change their color in a single day. The white grapes turn yellowish, and the red grapes become dark, thus giving the cluster its characteristic ripeness color.
The Winery
The winery has been designed and built to give all the relevance to the wine, offering practical and comfortable spaces for both winemaking and preservation, and thus obtaining the best expression of the grapes.
The building, made of concrete, keeps the production area underground, favoring greater thermal stability and avoiding sudden temperature changes that affect the correct evolution of the wines.
We use the organic waste generated by our work, especially during the harvest—skins, pips, and stems—as fertilizer for the plots.
We are guided by a philosophy that seeks circular movement and sustainability, trying to return to the earth what has come from it.
The Winemaker
Manyo Moreira’s life seemed to be focused on sports from a very young age. He spent most of his leisure time practicing skateboarding, surfing, kayaking, or basketball. However, he also grew up surrounded by the world of wine since his parents ran a tavern near the Cathedral of Santiago de Compostela, which was a popular spot for students of the city. Later on, in college, he became interested in wine not only from a social or hedonistic perspective but also from a scientific point of view. Unlike other subjects in his specialization, he found himself eagerly wanting to learn more about oenology, and couldn’t wait to get home to delve deeper into the subject.
After completing his studies in viticulture, Manyo started an internship at a winery located in the charming town of Valtuille de Abajo in the Bierzo Appellation. The winery offered him a job after the internship period, and since then, he has been continuously involved in winemaking, expanding his knowledge of grape production and behavior, such as Prieto Picudo and Albarín in the Tierras de León Appellation, Mencia and Godello in the Ribeira Sacra Appellation, and Caíño and Treixadura in the O Rosal subzone of the Rías Baixas Appellation. Finally, he settled permanently in the Rías Baixas Appellation.
His love for wine and non-conformist nature motivates him to taste wines from around the world, expanding his knowledge and horizons. This also drives him to take on new oenological and viticultural challenges, which he sometimes expresses through meticulous limited productions.