Macear: To hammer.// Acad. To hit with a hammer or mallet.
Madre (del vino): Sediment which forms in the bottom of butts containing wine undergoing biological ageing, made up mostly of dead yeasts given off by the film offlor.
Majuelo: Wine made from musts obtained from grapes grown on young vines. // Acad. A new vine that begins to bear fruit.
Manijero (hombre de mano): Man who sets the working pace in acuadrilla or rancho.// Acad. (And.) Employee in charge of hiring workers for certain farming operations.
Manzanilla: Wine obtained through biological ageing in wineries located in Sanlúcar de Barrameda.
Marco Real: Pattern of vineyard planting in which the vines are planted equidistant from each other in squares measuring about 1.57m x 1.57m. // Acad. Measure of surface equivalent to 400 squareestadales.
Mayeto (mayeta): Grape-grower who owns a small vineyard.// Acad. (Cád.) Small-scale vineyard owner.
Media (bota): Butt with a capacity of about 15arrobas or 250 litres.
Medium: One of the Fortified Liqueur Wines defined by the Denomination of Origins Regulations, amber to mahogany in colour and with residual matter content over 45 gr per litre and under 115 gr per litre.
Metedores (de uva): Workmen engaged in loading the grapes from each delivery into the lagar.// Acad. Person who puts or incorporates one thing into another.
Miteado (o mitad y mitad): Half-and-half blend of sherry wine and vinous alcohol used for fortifying.
Moños: Hooked ends, as opposed to the wedge-shaped ends, of the palos de cargar.
Moscatel: One of the varieties permitted by the Denomination of Origins Regulations, commonly used for making the sweet wine of the same name.
Mosto: Must. In the sherry region, the juice pressed from grapes continues to be referred to as must after fermentation up until the point when it is fortified.// Acad. Juice pressed from grapes before it is fermented and becomes wine.
