Manuel Moldas Murana trained to become an economist so it is an unlikely tale that he moved into making wine, given the old clichéd adage of how to make a million in the wine trade.
Chicho (as he is called), never the less set about creating his own bodegas in the garage of his grandfather’s house and scoured the Salnes valley for old vines on particular soils.
He now has roughly 3 hectares spread over 22 plots from which he makes two principle wines and several experimental cuvées to trial terroir (he has three rows of 220 year old Caino tucked away in a wood above Sanxenxo) and aging processes.
All the vineyards are managed without redress to chemical assistance, and natural yeasts are used for the fermentation.
Finca a Pedeira is a single vineyard of 80 year old pergola trained vines above the village of Meano.
The vines are exposed to the south westerly winds and sit on granite bed rock with a thin granitic soil.
The wine is hand harvested in small baskets and pressed on arrival at the cellar.
The ferment occurs in stainless steel pots with natural yeasts and is settled for a brief period prior to bottling. 10% of old barrel aged wine is added to give the mid palate a little more textur
Bodegas Fulcro - A Pedreira
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