Franz Haas Manna Vigneti delle Dolomiti 2013 Front Label
Franz Haas Manna Vigneti delle Dolomiti 2013 Front Label

Franz Haas Manna Vigneti delle Dolomiti 2013

  • JS93
  • RP92
750ML / 0% ABV
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  • WE91
  • RP90
  • RP88
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750ML / 0% ABV

Winemaker Notes

Golden yellow in color, the wine has a complex and layered bouquet recalling notes of elderflower, pistachios and rose petals. It stands out also for its complexity and concentration, combined with a soft elegance and a mineral structure.

Pairs well with appetizers, creamy soups, cured meats and grilled poultry.

Critical Acclaim

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JS 93
James Suckling
Loads of dried lime, papaya and mango aromas and flavors. Full body, lots of fruit and a fresh and bright finish. Complex blend of Trentino whites - riesling, chardonnay, sauvignon and a late-harvest traminer. Longtime favorite of mine.
RP 92
Robert Parker's Wine Advocate
Although it is hard to make out the varietal blend, the 2013 Manna is a terrific IGT wine that speaks volumes about the cool climate, mountainous north of Italy and its beautiful wines. It is a true Italian cuvee from the Dolomites (in a screw cap bottle). This white blend of Riesling, Chardonnay, Sauvignon, Kerner and Gewürztraminer offers crisp aromas and a delineated approach in which stone fruit, wild sage, citrus and mineral nuances are beautifully presented. The integration of those layers is seamless and smooth. In the mouth, Manna shows noticeable richness and creaminess.
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Franz Haas

Franz Haas

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Franz Haas, Italy
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The Franz Haas winery and vineyards was founded in 1880. Since then, always making wines from our own grapes and always in the family 's hand, even the name had to be the same,rolling over from fathers to son. The actual Franz Haas is in the seventh generation. All vineyards are located in Montagna in Egna and on the hillside of Cislon. The altitude rangers from 240 to 800 meters above sea level (787/2625 Feet). The soll 's components vary from porphyryc sand, clay to soll that has a high content of limestone. The microclimates between vineyards also vary. From 1982 to 1986 we made substantial changes in our vineyards. With new planting,we increased the density from 6,000 to 12,500 vines per hectare by selecting low yeld vines. To reach the best quality, we planted new varieties (non-traditional in our area). The results after the first harvest were very encouraging.

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A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino.

Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of non-native, international grapes. There is a significant quantity of Chardonnay, Pinot Grigio and Merlot produced. But Trentino's native and most unique red variety, Teroldego, while still rare, is gaining popularity. It produces a deeply colored red wine rich in wild blackberry, herb, coffee and cocoa.

The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) focuses on small-scale viticulture, with great value placed on local varieties—though international varieties have been widely planted since the 1800s. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are at extreme altitude but on steep slopes to increase sunlight exposure.

Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed, Schiava, in addition to some Pinot Nero.

The primary white grapes are Pinot grigio, Gewürztraminer, Chardonnay and Pinot blanc, as well as smaller plantings of Sauvignon blanc, Müller Thurgau. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot grigio in Italy is made here.

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

PIN415141_2013 Item# 161157

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