La Rose de Manincor 2021 - 13,5% vol. Manincor Bio Winery

Grape variety:
Lagrein, Merlot, Cabernet, Pinot Nero, Petit Verdot, Tempranillo e Syrah. 

Production area:
The best red wine sites in the Manincor estate and the ''Seehof'' site at Kaltern, south-east facing slopes at an altitude of 250m above sea level.  Soils here are rich consisting of sand and clay mixed with limestone gravel and morainal debris. 

Vinification:
La Rose de Manincor is the result of the top red wine batches being made by the saignée method, i.e. bleeding off a proportion of wine after only short contact with the skins - in this case 24 hours; it increases the ratio of skins to juice in the vat in order to obtain a red wine with more colour and tannin. Consequently the composition and character of the rosé wine may vary slightly from year to year. The lightly coloured juice so obtained is fermented in oak barrels partially using yeasts occurring naturally on the grapes. The young wine is subsequently matured on the fine lees to allow the aromas and flavour to develop. 

Matching:
An excellent match for well-seasoned first courses, fried or smoked fish as well as dishes of white and grilled meat. 

Serving temperature:
10 - 12°C. 

Ageing potential:
min. 2 - 4 years. 

Bottle to:
0,75 liters.

Allergens:
Wine can contain sulphites.

Producer:
Manincor Organic Winery 
The 400 year-old wine estate, carefully and prudently extended by the wine cellar built beneath the vines and hardly noticeable from above, epitomises today the tradition and aspirations of a superior wine culture. 

When Count Michael Goëss-Enzenberg took over Manincor from his uncle in 1991 the estate’s grape production was highly in demand, though it had no winery of its own and the grapes from its top sites were sold to the Kaltern and Terlan Wine-growers’ Cooperative Cellars. This soon changed. The aim was to produce top quality grapes and transform them into superlative wines in an immediately recognisable Manincor style. 
Efforts initially went into the work in the vineyards, quality was increased by reducing yield per vine and eventually vineyard husbandry was carried out along more natural lines. Finally in 1996 the estate was able to begin crushing the grape production in a cellar of its own. 
The Enzenberg family has been involved with the topic of biodynamics from the start. 2006 was the first year in which all the vineyards were cultivated on biodynamic lines, and since 2009 the entire estate has been legally certified as 100% biodynamic. 
Count Michael Goëss-Enzenberg on the estate’s philosophy: „… Our mission to achieve the highest natural quality also involves a quest to find for the best possible means down to the tiniest detail. Manincor’s wines should be characterised by elegance and finesse, underpinned by impressive structure and backbone."