Manincor’s philosophy is simple. It focuses on intensive field care, low yields, and as little intervention in the basement as possible.
Although the house has a history of over four hundred years, it was not until Count Michael Goëss-Enzenberg took over that the major changes took place. A new underground wine cellar was built, and the entire house’s production was converted to biodynamic agriculture. The desire with this new philosophy was to produce as pure and clear wines as possible at all. In addition, one would produce healthy and delicious foods based on sustainable reasoning with full respect for nature. Fruit, wine, forest and fields form a whole and are today certified with the EU’s organic food label and Demeter’s biodynamic certificate.
When Manincor talks about sustainable agriculture, it is more than a “buzz word”. Production has thus been shifted from a so-called monoculture – that is, from intensive cultivation of a specific crop, to now include many different crops. In addition to wine, fruit is also grown today for jam production, for the sale of apples and dried fruits. In addition, honey is produced, and a not insignificant area is laid out for clover fields. In addition, homeopathic products based on herbs are also produced. These are also produced on-site.
Last but not least, Manincor produces its own oak barrels. This tree comes from the property’s large planting of oak trees. The cut wood is matured for a minimum of three years before it is further processed into wine barrels. With the help of biomass and geothermal heating systems, a CO2-neutral energy status has also been achieved today without gas or oil.
The lunar cycle is followed in the cellar, and gravity is used when the wine is to alternate between the three planes. This avoids pumps that can damage grape skins and stones. Incidentally, no filtration is performed. Two-thirds of the white and red wines are made with naturally occurring yeast cells. Open fermentation vessels are used for red wine production. The white wines are fermented and stored in large oval barrels between 12–30 hl. Each field is vinified and stored separately, and both monovarietal wines and blends are used.