For Manna 2021, Portugieser and Scheurebe were harvested from the same vineyard, stamped underfoot as whole bunches and macerated together for around a week before pressing and ageing for one year in old oak barrels. It was Alanna’s idea to add a splash of Pinot Noir; her and Martin were drinking a lot of Robinot at the time, and they were inspired to create a light, aromatic red. The Pinot Noir grapes were macerated in whole bunches for a month and, a day before bottling, all the barrels were tasted before blending.