While young, the wine has a nuanced golden yellow appearance, but after several years of aging, intense golden tones appear. Thanks to its individual characteristics, Manna seduces with a complex and layered bouquet recalling notes of elderflower, pistachios and rose petals. It stands out also for its complexity and concentrations, combined with a soft elegance and a mineral structure. During the many phases of its development, this wine displays different characteristics and perspectives, changing both in the bottle and in the glass, continuing to surprise and amaze.
Vinous 88 points - Exotic floral notes meld into mango, passion fruit, lime and lychee in the 2011 Manna. In this vintage, the Manna is rich, layered and voluptuous, with plenty of depth, but less in the way of minerality. Ultimately, the 2011 Manna feels a bit heavy, especially on the finish, a clear marker of the vintage. Manna is a blend of 50% Riesling, 20% Chardonnay, 20% Traminer Aromatico and 10% Sauvignon Blanc.
Wine Advocate 90 points - The 2011 Manna is a blend of Riesling (50%), Chardonnay, Sauvignon and Traminer. Manna is the maiden name of Franz’s wife Luisa and this bright wine is dedicated to her in elegance and femininity. The bouquet is deeply redolent of exotic fruit, honeysuckle, white flower, lime and passion fruit. There’s a great amount of aromatic intensity here and it is delivered with just the right measure of intensity and gumption. The wine is never overdone. It feels fresh and very silky on the finish. (Oct 2014)
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Manna, a very individual wine which Franz Haas has dedicated to his wife Maria Luisa Manna, is a blend of Riesling, Chardonnay, a late Traminer Aromatico harvest and a small percentage of Sauvignon Blanc. The vines from the four vineyards are in the municipalities of
Montagna, Egna and Aldino, at an inclusive altitude of between 350 and 850 meters. The soils, quite different one from the other, are of Dolomite origin, porphyric, sandy and marly, with a south-western exposure.
Wine maker notes
The grapes, because of different maturing times, are harvested and worked separately. The Chardonnay and Sauvignon Blanc grapes are fermented in barriques, while the Riesling and the Traminer Aromatico ferment in steel vats. At the final fermentation the young wines are put together to encourage harmonisation of the different aromatic components. After a period of resting on its yeasts for about ten months, the wine is bottled and ultimately aged in the bottle for a few months.
Manna is best when paired with noble and rich dishes. It is fascinating how this wine adapts itself to different dishes, among which to Japanese cuisine in particular, such as sushi and sashimi, surprising and renewing itself continuously thanks to its multiplicity of depth
The Franz Haas Winery has endeavoured to show the wines it produces always in the best light. It was established in 1880 and has been handed down through the generations up to now to a Franz Haas. Around 55 vine-planted hectares are worked, subdivided among owners, renters and assignees.Franz Haas has always been recognised as a great enthusiast and cultivator of the most difficult vine, one that is the most sensitive and repays the greatest: the Pinot Nero. Not withstanding all the attention, the brain power, the work, the product isnít always at the same level as its origins, so the selection of the Pinot Noir, called „Schweizer“, isnít always put on the market.
Another detail that makes Franz Haas stand out is the collaboration with the artist Riccardo Schweizer, who designed the labels. He actually painted together with Picasso, Chagall, Cocteau, Paul …luard oder Le Corbusier. All the labels were given to Franz by Maria Luisa Manna, as a good omen when he released his wines. The first label Franz chose was the fashionable Pinot Nero Schweizer label, whose first year was í87, but released in í90. Twenty-one years ago, much more traditional, simple labels were used, then the black and gold label came out, and as simple as it was, it certainly had an impact. But apart from the quality of the wine, people began to appreciate this type of label a lot, and even today, twenty years on, they stand out and are remembered on wine shop shelves and restaurant tables.