Manincor La Manina 2013 / 2023
Type: White
Country: Italy
Region: Alto Adige
Grape Variety: Pinot Blanc, Chardonnay, Sauvignon Blanc
Viticulture: Biodynamic | Certified Organic
Climate: The Alps protect the area from cold air masses from the north filled with precipitation, while warm, moist air currents from Lake Garda and the Mediterranean find their way to Alto Adige
Terroir: The Pinot Blanc and Chardonnay come from Kaltern-Mareit. The site was planted in 2010 and the first yield from the young vines was in 2013. The Sauvignon Blanc is from Siebeneich-Datumhof, where we have been using the part of the site with a slightly loamy soil for ”La Manina” instead of the ”Réserve della Contessa” since 2013
Winemaking: Grapes were de-stemmed and left to macerate in the press for six hours to leach out aroma substances and body from the skins. Fermentation was done in stainless steel tanks with yeasts naturally occurring in the vineyard. The young wine was subsequently matured on the fine lees for six months to enable the aromas and flavour to evolve
Color: Bright yellow with greenish reflections
Nose: Fresh herbal aromas of sage and mint
Palate: Ripe fruit flavours of quince, lychee and pink grapefruit
About the Winery:
With 50 hectares of grape growing areas, the Manincor Estate Winery in Caldaro is one of the largest in all of Alto Adige. And also one with some of the richest traditions: grapes have been grown here for more than four hundred years, a tradition which Count Michael Goëss-Enzenberg continues – along new paths that are actuality old.
Count Goëss-Enzenberg, who is himself a trained oenologist, has focused on biodynamic cultivation in his estate winery since 2005, and that means: the revitalization of the soil with compost, special sowing of greenery, allowing chickens, sheep, and bees in the vineyard, and last but not least creating herbal teas with which the grapevines are treated. Chamomile helps the plants to overcome situations of stress, stinging nettle tea gives them energy and horsetail herb supports the healing of injuries.
But as old as the knowledge about cultivation is at the Manincor Estate Winery in Kaltern, that’s how modern the winery is, which was built underground three stories below the vineyards. In the end, the grapes from a half million vines are brought together here, and a total of fifteen different grape varieties are made into wine here. But in spite of the size, the work in the winery is still always worked by hand – with particular attention to small scale: “Also trying and doing our best possible work even down to the smallest detail is our path to the highest natural quality,” says Count Goëss-Enzenberg. Because, “For me, wine is the greatest sensory expression of agricultural culture.”
And at the Manincor Estate Winery in Caldaro, they know their way around with a focus on the senses, with passion, with authenticity, and with heart. For more than four hundred years. After all, a free translation of Manincor is “hand on heart”.
