Manna Vigneti delle Dolomiti IGT

40% Riesling, 20% Chardonnay, 15% Gewürztraminer, 15% Kerner, 10% Sauvignon Blanc. Yellowish gold, though color turns more golden as time passes. Complex and layered notes of elderflowers, pistachios and rose petals. Structured, concentrated, elegant and mineral. Manna is a versatile wine, continually transforming. The high percentage of Riesling contributes to keeping it vibrant over the years.

“Since its foundation in 1880, the winery has focused on the quality of the grapes and bringing out the best in them. Special attention has always been given to using the minimum and most selective chemical substances during cultivation and fertilization.”


Wine exported to

Canada

Most recent awards

  • 94 | James Suckling94
  • 2022 | Wine Enthusiast90
Grape Varieties:

40% Riesling, 20% Chardonnay, 15% Gewürztraminer, 15% Kerner and 10% Sauvignon Blanc

Fermentation container:

Stainless steel and barrique

Type of yeast:

Selected

Malolactic fermentation:

Partially for the Chardonnay

Aging containers:

Barrique

Container size:

228 L

Container age:

Used

Bottling period:

August

Aging before bottling:

10 months

Aging in bottle:

3-4 months

Closure:

Screw cap

Organic:

No

Vineyard location:

Near Montagna, Egna and Aldino, Alto Adige

Soil composition:

Porphyric sand and marl

Vine training:

Guyot

Altitude:

350-850 meters (1,150-2,790 feet) above sea level

Vine density:

Chardonnay c. 6,000/haRiesling c. 9,000/haGewürztraminer c. 6,000/haSauvignonKerner

Yield:

40-55 hL per hectare

Exposure:

Southwestern

Years planted:

Riesling 2008Chardonnay 1990Gewürztraminer 1997-2003SauvignonKerner

Time of harvest:

September

Total yearly production (in bottles):

50,000

Tasting notes:

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.

Serving temperature:

Best served at 6-8 °C (42.8-46.4 °F).

Food pairings:

Surprisingly versatile, it goes well with a wide variety of foods, notably Japanese cuisine, such as sushi and sashimi.

Aging potential:

3 years

Alcohol:

Alcohol cont. 13% by vol.

Winemaker:

Stefano Tiefenthaler / Angelika Gabrielli