MANNA
PRODUCTION AREA
Manna is a unique wine that Franz has dedicated to Maria Luisa;first released in 1995, it is a cuvée of Riesling and Chardonnay, a part of Gewürztraminer and a small percentage of Sauvignon Blanc; starting with the vintage of 2013, Kerner has been added by decreasing the percentages of Riesling and Gewürztraminer. The vines of the five vineyards are located at an altitude between 350 and 800 meters above sea level. The soils are very different from each other and are of dolomite, porphyry, sandy and marble origin, facing southwest.
WINEMAKING
Grapes are harvested and processed separately, due to different maturation periods. Chardonnay and Sauvignon Blanc are fermented in barrique, while Riesling, Gewürztraminer and Kerner are left to ferment in stainless steel tanks. At the end of the fermentation, the young wines are assembled to favor the combination and harmonization of the various aromatic components. After ten months of aging the wine is bottled and further refined for a few months.
WINE DESCRIPTION
In its youth, the wine has yellow-golden notes, and after a few years of evolving, intense golden tones appear. Thanks to its special characteristics Manna seduces with a complex and stratified bouquet that suggests notes of elderflowers, pistachios and rose petals. It strikes with its complexity and concentration combined with a soft elegance and a mineral structure. Manna is a versatile wine, always transforming, the different grape varieties give this wine different notes and the high percentage of Riesling contributes to keeping it alive over the years.
FOOD PAIRING
The Manna shows its best in combination with noble and precious dishes. It is fascinating the way the wine adapts to different dishes, especially of the Japanese cuisine, like sushi and sashimi; it continually renews itself thanks to its multiple depth and structure.
RECOMMENDED SERVING TEMPERATURE 14° C – 16° C
MANNA
Code: PRFHS01N0118
PRODUCTION AREA
Manna is a unique wine that Franz has dedicated to Maria Luisa;first released in 1995, it is a cuvée of Riesling and Chardonnay, a part of Gewürztraminer and a small percentage of Sauvignon Blanc; starting with the vintage of 2013, Kerner has been added by decreasing the percentages of Riesling and Gewürztraminer. The vines of the five vineyards are located at an altitude between 350 and 800 meters above sea level. The soils are very different from each other and are of dolomite, porphyry, sandy and marble origin, facing southwest.
WINEMAKING
Grapes are harvested and processed separately, due to different maturation periods. Chardonnay and Sauvignon Blanc are fermented in barrique, while Riesling, Gewürztraminer and Kerner are left to ferment in stainless steel tanks. At the end of the fermentation, the young wines are assembled to favor the combination and harmonization of the various aromatic components. After ten months of aging the wine is bottled and further refined for a few months.
WINE DESCRIPTION
In its youth, the wine has yellow-golden notes, and after a few years of evolving, intense golden tones appear. Thanks to its special characteristics Manna seduces with a complex and stratified bouquet that suggests notes of elderflowers, pistachios and rose petals. It strikes with its complexity and concentration combined with a soft elegance and a mineral structure. Manna is a versatile wine, always transforming, the different grape varieties give this wine different notes and the high percentage of Riesling contributes to keeping it alive over the years.
FOOD PAIRING
The Manna shows its best in combination with noble and precious dishes. It is fascinating the way the wine adapts to different dishes, especially of the Japanese cuisine, like sushi and sashimi; it continually renews itself thanks to its multiple depth and structure.
RECOMMENDED SERVING TEMPERATURE 14° C – 16° C
PINTO NERO SCHWEIZER
Code: PRFHS03N0117
PRODUCTION AREA
The Pinot Nero Schweizer grows in carefully chosen areas, which for their microclimate have proven to be ideal to produce this wine. The individual vineyards are located at altitudes ranging between 350 and 700 meters above sea level and include a large variety of soils. In fact, silt is only a few meters away fromdifferent soil types including sand, limestone, and pebbles. Thevineyards, thanks to the high-density of planting from 8,000 to 12,500 vines per hectare, allow the production of high quality grapes. The extreme in-house selection of low-yielding clones permits stable and continuous evolution of quality over the years.
WINEMAKING
The fermentation of the grapes takes place in open-top stainlesssteel tanks. During this process the floating cap of grape skinsis gently and frequently plunged. Thanks to this technique thedyeing substances and flavors contained in the skins are extractedand transferred to the wine. At the end of the fermentation the wine is moved into barrique where the malolactic fermentation takes place. Afterwards the wine matures there for a period of 12 months as well as another year in the bottle.
WINE DESCRIPTION
The Pinot Nero Schweizer has a ruby red color that varies from light to heavy depending on the vintage. Its bouquet seduceswith complex and stratified aromas of fruit, such as ripe berriesand cherries, spicy notes of pepper and leather. These aromasand sensations are also reflected on the palate. In the mouth, thewine thrills for its captivating tannins, its elegance and subtlety, and for its harmonious texture and body, which give this wine a very long life.
FOOD PAIRING
The Pinot Nero Schweizer is the perfect match for game, such as pheasant and duck, for wild rabbit, red meat and seasoned cheeses.
RECOMMENDED SERVING TEMPERATURE 16° C – 18° C
PINOT NERO
Code: PRFHS02N0118
PRODUCTION AREA
The Pinot Nero vines are located at variable altitudes between 350 and 900 meters above sea level on very heterogeneous terrains. High-density planting ensures the highest quality of the grapes. The use of selected low-yield clones ensures continuity in its qualitative development.
WINEMAKING
The fermentation of the grapes takes place in open-top stainless steel tanks. During this process the floating cap of grape skins is gently and frequently plunged. Thanks to this technique the dyeing substances and flavors contained in the skins are extracted and transferred to the wine. The wine then matures for one year in barrique and after bottling it further refines for a few months in the bottle.
WINE DESCRIPTION
The Pinot Nero, which for Franz Haas is “the white among the reds”, depending on the vintage appears with a changing color scheme, which can vary from light ruby red to intense ruby red. The bouquet opens with notes of maraschino cherries and raspberries, marzipan and plum jam, cloves and cinnamon. In the end, aromas of underwood are perceived. On the palate, the wine is fresh and lively thanks to the elegant tannins that make it aromatic and round and ensure an inviting and tasty flavor.
FOOD PAIRING
The Pinot Nero can be enjoyed with light fish dishes, wild game roasts and red meats.
RECOMMENDED SERVING TEMPERATURE 16° C – 18° C
PINOT GRIGIO
Code: PRFHS04N0118
PRODUCTION AREA
Pinot Grigio grapes grow on a Guyot system on medium-high and high hills between 350 and 800 meters above sea level. The deep, rich soil with a good content of clay and limestone, originates from the erosion of the mountain above. Exposures range from south to southwest.
WINEMAKING
The fermentation of the must takes place at a controlled temperature almost exclusively in stainless steel tanks, with a small quantity in barrique. The wine matures for about four months on its lees, separately, as during the fermentation process.
WINE DESCRIPTION
The Pinot Grigio has an intense straw yellow color, a floral aromatic bouquet reminiscent of acacia, sage and hay, almonds and sandalwood, and is enriched with aromas of lime blossom and honey after an adequate period in the bottle. On the palate, the wine conquers with its finesse and elegance and the fresh richness / profusion. The Pinot Grigio gives its best after about three to four months of aging in the bottle.
FOOD PAIRING
The wine is an ideal combination for first courses like pasta, rice and cereal dishes, vegetable dishes and grilled white meat without any dressing.
RECOMMENDED SERVING TEMPERATURE 12° C – 14° C
SOFI ROSSO
Code: PRFHS05N0118
PRODUCTION AREA
The Sofi Rosso is a blend, consisting predominantly of Lagrein, cultivated on traditional pergola, and a small part of Merlot, cultivated with the Guyot system. Both grow between 230 and 350 meters above sea level. The soil is predominantly sandy and porphyry and the vineyards have south and southwest exposure.
WINEMAKING
The two varieties are vinified separately and blended once ready. The vinification of both varieties occurs only in stainless steel tanks.
WINE DESCRIPTION
The Sofi Rosso is of an intense garnet red color with notes that resemble ripe red fruit and violets ending with spicy fragrances.
FOOD PAIRING
This wine can be served with dishes with a strong taste and grilled red meat.
RECOMMENDED SERVING TEMPERATURE 16° C – 18° C
PÒNKLER
Code: PRFHS06N0115
PRODUCTION AREA
The Pinot Nero vines for the “Pònkler” were planted in the year 2007 using the Guyot method. It is a single vineyard located at 750 meters above sea level. The selection of French clones, which have proven to be very suitable for high altitudes, the high density of planting and the low yield ensure a very high quality of the grapes. The soil is predominantly weathered volcanic porphyry. The location is facing south and southwest.
WINEMAKING
The fermentation of the grapes takes place in open-top stainless steel tanks. During this process the floating cap of grape skins is gently and frequently plunged. Thanks to this technique the dyeing substances and flavors contained in the skins are extracted and transferred to the wine. At the end of the fermentation the wine is moved into barrique for the malolactic fermentation. The wine matures there for 15 months and after bottling for several years in the bottle.
WINE DESCRIPTION
The altitude provides notes of ripe fruits to the wine. On the nose, it is highly intense and has immense depth. Aromas of ripe red and black berries stand out, underpinned by star anise and leather scents. In the mouth, it evokes cinchona barks and persuades with its full-body, its tannins, which are in constant development, its outstanding richness and its long-lasting finish.
FOOD PAIRING
The “Pònkler” can be served with poultry, braised venison, red meat and mature cheeses.
RECOMMENDED SERVING TEMPERATURE 14° C – 16° C
MOSCATO ROSA
Code: PRFHS10N0118
PRODUCTION AREA
The Moscato Rosa vines grow at an altitude of 250 to 300 meters in a well-ventilated area. Wind is essential to avoid accumulation of humidity that would cause the development of molds such as botrytis which would produce a decrease in color intensity and would also destroy the variety of aromatic components. The land chosen for the Moscato Rosa faces south / southwest and the soil is composed of a mixture of porphyry, sand, clay and limestone.
WINEMAKING
The wine is vinified like a red wine though with a shorter maceration to avoid the tannins that would be too astringent. Once the desired characteristics are achieved the fermentation is interrupted by refrigeration. The young wine then stays in stainless steel tanks until bottling.
WINE DESCRIPTION
Moscato Rosa has a bright ruby red color, with an aroma of a lively freshness and an intense aromatic bouquet with notes of rose, cloves, cinnamon and orange peel. On the palate, the wine fascinates with a complex and elegant structure and an enchanting game between acidity, sweetness and tannins.
FOOD PAIRING
Moscato Rosa is a very special sweet wine that ranges from being an aperitif wine to a meditation wine. It is great served with chocolate cakes, fruit tarts and cocoa desserts.
RECOMMENDED SERVING TEMPERATURE 14° C – 16° C
PAS DOSÈ
Code: PRFHS11N01NV
PRODUCTION AREA
The Pinot Nero grapes of our Pas Dosé are cultivated with the Guyot method and grow between 750 and 1,150 meters above sea level. The vineyards are located on mixed terrain of dolomite and porphyry, with a south and southwest exposure.
WINEMAKING
The grapes are partially crushed whole bunch, while the remaining part is destemmed and then pressed. The first refining takes place only in stainless steel for six months, the wine is then bottled in the spring after the harvest (Tirage). Subsequently, the wine remains on its yeast for about four years. The dégorgement takes place only six months before the wine is out on sale.
WINE DESCRIPTION
Pas Dosé is a sparkling wine of a fascinating color with a fine and persistent perlage.
FOOD PAIRING
This wine can be served with a variety of dishes, anything you like. As it is pure Pinot Noir it will not be suitable for everyone, but only for those who love this grape variety.
RECOMMENDED SERVING TEMPERATURE 5° C – 7° C
GEWÜRZTRAMINER
Code: PRFHS12N0119
PRODUCTION AREA
The Gewürztraminer vines are all cultivated with the Guyot method. They are grown on deep and clay soil with a significant presence of pebbles and stones at altitudes between 350 and 650 meters facing south-west.
WINEMAKING
The must, after a short period of maceration (skin contact), is fermented at a low temperature in stainless steel tanks. Afterwards the wine ages on its yeasts with frequent battonage (keeping the yeast in suspension) for about six months before bottling.
WINE DESCRIPTION
The Gewürztraminer has an intense, golden yellow color with a deep bouquet of complex aromas such as lychee, orange peel, cloves, nutmeg and rose. The wine needs rest for a few moments in the glass to fully express at its best. The palate is full and stimulating thanks to its structure, freshness and vivacity, with a slightly bitter and persistent final note. The Gewürztraminer achieves its complete evolution only after several months of aging in the bottle.
FOOD PAIRING
The wine combines perfectly with liver pâtés, white grilled meats, crustaceans as well as numerous Asian dishes.
RECOMMENDED SERVING TEMPERATURE 14° C – 16° C