Manincor

La Manina, a vibrant white wine from biodynamic vineyards in the Dolomites, is characterised by its freshness and true expression of its terroir. It displays great precision and an invigorating vigour – more than just unpretentious, it perfectly embodies the house style and possesses an attractive personality. After being hand-harvested, the wine ferments at controlled temperatures in stainless steel. This is followed by a few months' ageing on fine lees to enhance its texture and structure.

Goldmuskateller is one of South Tyrol's oldest grape varieties, which until a few years ago was still regarded as temperamental and demanding. Manincor demonstrates what this "diva" is capable of when given the right sites: Mareit Leiten at 350 metres, with an extremely steep south-facing slope featuring warm gravelly soils and moraine deposits. Added to this are Vogelleiten and Panholzer, with loamy limestone gravel soils – sites where the Muscat's exuberant growth is tamed and perfect ripeness is achieved. The destemmed berries macerate for twelve hours in the press to extract aroma and structure from the skins. Fermentation takes place in wooden barrels and steel tanks, largely spontaneously with wild yeasts. During the five-month ageing on the fine lees, the aroma and flavour become more refined – and the wine develops that balance between fruit and minerality which characterises dry Muscat wines.

Manincor's Vernatsch comes from the "der Keil" monopoly position on Lake Kaltern – one of South Tyrol's warmest vineyards. At an altitude of 250 metres, old vines are trained in the traditional pergola style on calcareous, sandy-loam soils. The south-facing aspect with a direct view of the lake ensures optimal heat retention and perfect ripening conditions. The destemmed grapes undergo spontaneous fermentation with wild yeasts in open wooden vats. During the one-week maceration at a moderate 24°C, the cap of pomace is gently punched down just once a day – minimal intervention for maximum fruit clarity. The wine then matures for five months on its fine lees in large wooden barrels, where the aromas refine and the natural elegance of the Vernatsch is allowed to fully unfold.

Here the name becomes the programme: Michael Graf Goëss-Enzenberg gave this wine its title because it tastes like Manincor itself. The essence of the hills that surround the estate, the view over Lake Kaltern, the strength and warmth of the warmest vineyards in South Tyrol – all come together in this glass. Grapes from Manincor and Panholzerhof, both at 250 metres, south-eastern slopes with sandy clay soils full of limestone gravel and glacial deposits.

La Contessa is a South Tyrolean white wine with character and heritage, produced from biodynamically cultivated vineyards near Kaltern. Grown on loamy-sandy soils at an altitude of 300–400 metres, this blend of Pinot Blanc, Chardonnay and Sauvignon Blanc combines alpine freshness with southern charm. Spontaneously fermented and aged partly in wood and partly in stainless steel, the wine is complex and precise: delicate fruity notes of apple, citrus and lemon balm, accompanied by salty minerality and lively acidity. Finely balanced on the palate, dry and invigorating – an expressive, biodynamic white wine with cool elegance and a South Tyrolean character. SUPERIORE.DE

La Rosé de Manincor is produced using the classic saignée method – by drawing off the juice from the estate's finest red wine batches. The grapes come from the Manincor, Seehof, Panholzerhof and Mazzon vineyards, situated at altitudes of between 250 and 500 metres. Rich clay soils, interspersed with limestone gravel and glacial rock deposits, define its character. The composition of the cuvée varies slightly from year to year – in 2025 it consists of 30% Cabernet Franc, 25% Merlot, 20% Pinot Nero, 13% Vernatsch, 4% Tempranillo, 4% Syrah and 4% Petit Verdot. After six to twelve hours of maceration, the must is racked off – the part that makes the red wines more concentrated and gives the rosé its colour, structure and richness of aroma. Fermentation takes place in wooden casks, partly spontaneously with wild yeasts. The wine is then aged on the fine lees for five months, during which time the aromas refine and that creamy texture develops which characterises La Rosé.

For a biodynamic winegrower, 2024 presented one of the greatest challenges of recent years. The exceptionally wet months of May, June and July brought immense pressure from downy mildew and powdery mildew, which even the normally hardy PIWI varieties struggled to withstand. Only experience and consistent work in the vineyard ensured the vines came through this phase virtually unscathed. Late frost had already significantly reduced the harvest yield – in the end, it stood at a modest 27 hectolitres per hectare. However, the short, hot weeks from mid-July to the end of August, followed by a lovely autumn lasting until the end of September, produced grapes of a quality that exceeded all expectations.

Tannenberg – a parcel within the Lieben Aich vineyard that stands alone. While the Lieben Aich represents the entire Tenuta, this Sauvignon concentrates on a specific parcel: the one with the most pronounced mineral structure. South-western slope, 300 metres above sea level, warm and breezy microclimate. The soils of sandy loam over porphyry weathered rock are water-permeable and low in nutrients – conditions that require concentration. 2024 was a challenging vintage: a wet spring, then a hot and dry summer, followed by a golden autumn that allowed for perfect physiological ripeness. In mid-September, the grapes showed ripe fruit, cool character and moderate alcohol – ideal conditions for long-lasting wines with tension. The yield per hectare was 43 hectolitres. Vinification follows Manincor's biodynamic philosophy: the destemmed berries macerate on the press for twelve hours to extract flavour and structure from the skins. Spontaneous fermentation with the grapes' own yeasts takes place in wooden barrels, followed by nine months of ageing on the fine lees. The phases of the moon determine sowing, cultivation and harvesting: Rudolf Steiner's principles, consistently implemented. 11,900 bottles and 217 magnums were filled.

Eichhorn Vineyard – the name evokes South Tyrol, with its centuries-old vines rooted in sandy loam soils on weathered volcanic porphyry. As with the Sauvignon, this plot is also situated within the Tenuta Lieben Aich estate in Terlan, 300 metres above sea level, facing south-west towards the mild air currents. But whilst Tannenberg aims for maximum minerality, the Eichhorn seeks a balance between alpine clarity and Mediterranean richness. Here, Pinot Bianco – or "Weißburgunder", as the South Tyroleans call it – matures into a variety that oscillates between restraint and expression.

Rubatsch is a vineyard in Terlan at 250 metres, on a south-western slope with sandy soil on weathered porphyry rock. Two thirds of the Lagrein vines for this wine are rooted here, while the remaining third comes from the Seehof vineyard in Caldaro, where the soil is loamier and heavier. Two soils, two characters, one indigenous grape variety that belongs to South Tyrol like the Dolomites belong to the horizon.

Named after Cassian, the son of Count Michael Goëss-Enzenberg, who was born in 1996, the same year that Manincor opened its own winery. A name that symbolises a new beginning, the future and the next generation. The cuvée blends six international grape varieties from the estate's finest red wine vineyards: Manincor, Seehof and Panholzerhof, situated at altitudes of between 250 and 280 metres. Facing south-east with lake views, the vines are rooted in rich, sandy loam soils, interspersed with limestone gravel and glacial rock deposits – these plots are among the warmest in South Tyrol. Each grape variety is vinified separately. Fermentation takes place spontaneously in wooden vats using wild yeasts. The 16-month ageing in barriques (one-third new oak) refines the structure without overpowering the fruit. The blending takes place only shortly before bottling – the art of composition, in which character and individuality merge with festivity and elegance.

A sunny high plateau at an altitude of 400 to 450 metres, gently sloping towards the south and constantly bathed in fresh air – this is the site from which Manincor's Pinot Nero originates. This airy position ensures healthy grapes and a consistent ripening period – ideal conditions for a grape variety that forgives no negligence. The vines are deeply rooted in stony moraine gravel, interlaced with dolomite, porphyry, gneiss and granite. The barren, mineral-rich soil lends the wines tension, precision and unmistakable depth. Manincor relies on small-berried, compact French clones, with deliberately low yields – yet every grape seed is packed with concentration.

Countess Sophie Goëss-Enzenberg, who runs the estate together with her husband Michael, gave this Chardonnay her name. A wine that combines elegance with determination, finesse with power. Half the grapes come from one of two contrasting worlds: Terlan Lieben Aich at 300 metres, facing west, where loamy sandy soil on volcanic porphyry nourishes Chardonnay and Sauvignon Blanc. And Kaltern Mazzon – Manincor's steepest vineyard, the 'Leiten' with gradients of up to 100 per cent. Here, Chardonnay and Viognier are rooted at altitudes of between 350 and 400 metres in calcareous loess-loam, facing south-west towards the light. Two soils, two microclimates, one vision. The destemmed berries macerate for four hours in the press – longer than for the Eichhorn, shorter than for the Sauvignons. Finesse is the guiding principle; the pressing process is slow and meticulous. Spontaneous fermentation with wild yeasts takes place in wooden barrels of various sizes, followed by nine months' ageing on the fine lees. Here, the aroma and structure develop into the density that characterises Sophie.

Here the name becomes the programme: Michael Graf Goëss-Enzenberg gave this wine its title because it tastes like Manincor itself. The essence of the hills that surround the estate, the view over Lake Kaltern, the strength and warmth of the warmest vineyards in South Tyrol – all come together in this glass. Grapes from Manincor and Panholzerhof, both at 250 metres, south-eastern slopes with sandy clay soils full of limestone gravel and glacial deposits. Lagrein, Merlot, Cabernet Sauvignon – three grape varieties, one home. Each batch is vinified separately, partly spontaneously with wild yeasts in wooden, concrete and stainless steel vats. Ten days of gentle maceration, only dipped once a day for fine-grained tannins. Matured for twelve months in used wooden barrels of various sizes.

La Rosé de Manincor is produced using the traditional saignée method – by drawing off the juice from the estate's finest red wine batches. The grapes come from the Manincor, Seehof, Panholzerhof and Mazzon vineyards, situated at altitudes of between 250 and 500 metres. Rich clay soils, interspersed with limestone gravel and glacial rock deposits, define its character. The composition of the cuvée varies slightly from year to year – in 2025, it consists of 30% Cabernet Franc, 25% Merlot, 20% Pinot Nero, 13% Vernatsch, 4% Tempranillo, 4% Syrah and 4% Petit Verdot. After six to twelve hours of maceration, the must is racked off – that part which makes the red wines more concentrated and gives the rosé its colour, structure and richness of aroma. Fermentation takes place in wooden barrels, partly spontaneously with wild yeasts. The wine then matures on its fine lees for five months, during which time the aromas refine and the creamy texture that characterises La Rosé develops.

Dear Aich – the name sounds like old South Tyrolean history, and that's exactly what it is. The Tenuta Lieben Aich in Terlan, at an altitude of 300 metres, was once part of the estate with which Hieronymus Manincor was rewarded for his services to Austria in 1608 and elevated to the nobility. The family has been producing wine for over 300 years. The "Man-in-cor" coat of arms – hand on heart – still adorns the façade of the ancestral home on Lake Kaltern. The south-west facing vineyards benefit from a warm, breezy microclimate and sandy soils of volcanic origin: porphyry weathered rock that combines minerality and drainage. 2023 presented the winegrowers with challenges – wet spring, hot and dry summer, then a golden autumn that allowed for perfect ripeness. Aromas, sugar and acidity were in perfect balance by mid-September. Yield: 41 hectolitres per hectare. The destemmed grapes macerate on the skins for twelve hours – an unusual step for white wine, which extracts flavour and structure from the skins. Spontaneous fermentation with wild yeasts takes place in wooden barrels, followed by ten months of ageing on the fine lees in large oak barrels.

Eichhorn Vineyard – the name evokes South Tyrol, with its centuries-old vines rooted in sandy loam soils on weathered volcanic porphyry rock. As with the Sauvignon, this plot is also situated within the Tenuta Lieben Aich in Terlan, 300 metres above sea level, facing south-west towards the mild air currents. But whilst Tannenberg aims for maximum minerality, Eichhorn seeks a balance between alpine clarity and Mediterranean richness. Here, Pinot Bianco – known as "Weißburgunder" to South Tyroleans – matures into a variety that oscillates between restraint and expression. Following a damp spring and a hot summer, 2024 brought that golden autumn which allowed the grapes to reach perfect physiological ripeness. The grapes were hand-harvested at the end of September, striking an ideal balance between ripeness, freshness and moderate alcohol content – a vintage that combines a cool character with ripe fruit. The yield was 50 hectolitres per hectare. The destemmed berries remain in the press for eight hours for maceration – a shorter time than for Sauvignons, as Pinot Blanc handles structure more subtly. Spontaneous fermentation with wild yeasts in wooden barrels, followed by nine months' ageing on the fine lees.

Mazzon refers to Manincor itself as "Mason" to distinguish it from the larger vineyard of the same name situated above Neumarkt. Four hectares in this unique vineyard are planted with Pinot Nero: a south-facing high plateau at an altitude of 400 to 450 metres, bathed in sunshine and constantly exposed to the wind – ideal conditions for the tightly clustered grapes of this variety. The soil is sandy loam, interspersed with dolomite, porphyry, gneiss and granite, ranging from fine-grained material to fist-sized stones. The highest-altitude plot is home to the oldest vines, from which Manincor crafts this selection in top vintages: a Grand Cru within the Grand Cru. 2022 brought the winemaker much joy: an early year, warm in summer, with sufficient and well-distributed rainfall, cool nights and sunny days in autumn. Physiological ripeness, sugar content and acidity were in perfect balance – ripe fruit, a cool character and moderate alcohol levels characterise this well-balanced vintage. On 22 September, the Pinot Nero was harvested at perfect ripeness, with a yield of 31 hectolitres per hectare.

Named after Cassian, the son of Count Michael Goëss-Enzenberg, who was born in 1996, the same year that Manincor opened its own winery. A name that symbolises a new beginning, the future and the next generation. The cuvée blends six international grape varieties from the estate's finest red wine vineyards: Manincor, Seehof and Panholzerhof, situated at altitudes of between 250 and 280 metres. Facing south-east with lake views, the vines are rooted in rich, sandy loam soils, interspersed with limestone gravel and glacial rock deposits – these plots are among the warmest in South Tyrol. Each grape variety is vinified separately. Fermentation takes place spontaneously in wooden vats using wild yeasts. The 16-month ageing in barriques (one-third new oak) refines the structure without overpowering the fruit. The blending takes place only shortly before bottling – the art of composition, in which character and individuality merge with festivity and elegance.

Two vineyards, two roles. The Cabernet Franc comes from the highest vineyard on the Manincor hill, the Langegeben, where the cooler location lends the vines a delicate, precise fruitiness and elegant spice. The small proportion of Merlot comes from the heart of the Tatzenschroat, a warm south-east-facing slope at 250 metres, planted with the estate's oldest Merlot vines – they give the wine the extra depth, body and smoothness that the Cabernet Franc alone could not provide. 2023 demanded everything a biodynamic winegrower could muster in terms of diligence and meticulous attention to detail. A wet spring, a hot, dry summer – the vines coped well with both, and a golden autumn brought them to perfect ripeness.

"Unlike anything you know: this single-varietal Sauvignon Blanc is wild and unspoilt. A special experience for wine lovers." Michael Graf Goëss-Enzenberg, Weingut Manincor

"You should take that much time. Time and attention for the best of our Merlot and Cabernet Franc. Perfect harmony that is only achieved after 10 years of ageing in the bottle. Dense to the tips of your hair." Michael Graf Goëss-Enzenberg, Weingut Manincor