Manna Schweizer Franz Haas 2009

Winemaker's 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.

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Franz Haas:
We have been producing estate wines since 1880, the year in which the present-day winery was established. A family-run estate, it was handed down through the generations to the first-born son Franz Haas. Through the years and the constant commitment of its owners and employees, this wine making estate has evolved into today's innovative winery. We vinify grapes from 50 hectares of vineya... Read more
We have been producing estate wines since 1880, the year in which the present-day winery was established. A family-run estate, it was handed down through the generations to the first-born son Franz Haas. Through the years and the constant commitment of its owners and employees, this wine making estate has evolved into today's innovative winery. We vinify grapes from 50 hectares of vineyards, of which 28 hectares are estate-grown or rented, while the balance comes from vine growers with plots in particularly vocated microareas. Read less

Tasting Notes:

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.

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.

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50000 bottles produced.


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