Mana

Method used in Cyprus, similar to the solera method used for sherry, of blending wines of different vintages. The first mention of Cypriot wine was "Cypriot manna" by the Greek poet Hesiod (~750-680 BC). By this time, the wine had already changed its name from "mana" to "manna". The direct translation of "Mana" is "mother", which refers to the process of making this wine. The fermentation took place in large clay jugs. When the wine was taken out of the jar, a small amount of it remained in the jar. This residual wine and the lees (yeast residue) supported the fermentation of the next wine. Thus, the old wine became the "mother" of the newly developed wine. The successor is the ancient sweet wine Commandaria.

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