Manna Vigneti delle Dolomiti IGT
Seven generations of winemaking and a long family tradition resonates in the wines, even through the name. Founded in 1880 by Franz Haas, the winery has been passed down from father to eldest son (all of them named Franz Haas) for generations. The current owner Franziskus has also named his son Franz – that’s how seriously the Haas family takes continuity and heritage. Franziskus’ main goal as a winemaker is to express the character, typicity, and longevity of the unique Alto Adige area – the bilingual, Italian/German province of Bolzano in the northeastern region of Trentino-Alto Adige.
Dedicated to Maria Luisa, this unique wine was first released in 1995. It is a blend of Riesling, Chardonnay, Gewürztraminer, Kerner and Sauvignon Blanc from five vineyards. The grapes are harvested and vinified separately. Chardonnay and Sauvignon Blanc ferment in barrique, the others ferment in stainless steel. The wines are then tasted and blended so that the final outcome is fully balanced. The wine ages ten months and then in bottle for a few more. A complex and layered nose, with notes of elderflower, pistachio and rose petals. It stands out for its concentration, combined with a soft elegance and a mineral backbone. Manna also has a considerable cellar life, thanks to the Riesling and Kerner.
Wine exported to
40% Riesling, 20% Chardonnay, 15% Gewürztraminer, 15% Kerner and 10% Sauvignon Blanc
Stainless steel and barrique
Type of yeast:
Partially for the Chardonnay
Aging before bottling:
Aging in bottle:
Near Montagna, Egna and Aldino, Alto Adige
Porphyric sand and marl
350-850 meters (1,150-2,790 feet) above sea level
Chardonnay c. 6,000/ha Riesling c. 9,000/ha Gewürztraminer c. 6,000/ha Sauvignon Kerner
40-55 hL per hectare
Riesling 2008 Chardonnay 1990 Gewürztraminer 1997-2003 Sauvignon Kerner
Time of harvest:
Total yearly production (in bottles):
An enticing, complex and layered nose, recalling notes of elderflowers, pistachios and rose petals. It stands out for its complexity and concentration, combined with a soft elegance and a mineral backbone. During the many phases of its development, this wine displays different characteristics and perspectives by changing both in the bottle and in the glass, continuing to surprise and amaze.
Best served at 6-8 °C (42.8-46.4 °F).
Surprisingly versatile, it goes well with a wide variety of foods, notably Japanese cuisine, such as sushi and sashimi.
Alcohol cont. 13% by vol.