# Manila Blaufränkisch (2022)

- **Producer:** Martin Nittnaus
- **Colour:** red
- **Type:** still
- **Grapes:** Blaufränkisch
- **Region:** Burgenland, Austria
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 11–13 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, black pepper, liquorice, herbaceous, chocolate, forest floor, wet leaves, game

## About this wine

Crafted by Martin Nittnaus, representing the next generation of the legendary Anita & Hans Nittnaus estate in Gols, Burgenland, 'Manila' is a bold, minimal-intervention project. The wine is named after a leased vineyard parcel in Jois on the slopes of the Leithagebirge. The name originates from a touching story of a Filipina harvest worker who compared the beauty of the lakeside sunset to her home city. Martin embraced this name as a symbol of subversion, chaos, and experimental joy, breaking away from traditional classifications to craft a raw, energetic expression of Burgenland's unique terroir.

## Interesting facts

- The vineyard was named 'Manila' after a Filipina harvest worker remarked that the lakeside sunset was almost as beautiful as her home city.
- Winemaker Martin Nittnaus views the name 'Manila' as a symbol of subversion, chaos, and the joy of experimental winemaking.
- The wine is fermented in clay amphorae with one-third whole bunches to enhance its structural elegance and fresh profile.

## Food pairing

This light-to-medium-bodied red thrives on its vibrant acidity and low tannins. Earthy vegetarian dishes like beetroot and mushrooms mirror the wine's forest floor and beetroot undertones. Meanwhile, its high acidity and peppery notes cut beautifully through the rich, spiced profiles of Szechuan cuisine, such as cumin lamb or mapo tofu, without clashing with heavy tannins.

## Wine making process

The grapes are sourced from biodynamic vineyards on the south side of the Jungsberg, characterized by slate and limestone soils. Vinification is highly hands-off: one-third of the harvest is fermented as whole bunches, while the remaining two-thirds are destemmed directly on top. Spontaneous fermentation occurs with native yeasts in clay amphorae. Following a one-week maceration on skins and stems, the wine is pressed and returned to the amphorae to complete fermentation. It ages on its lees for 10 months in neutral vessels and is bottled unfined, unfiltered, with minimal sulfur added.