Franz Haas Pinot Nero is a red wine with a vibrant ruby hue. Its intense nose consists of cherries, raspberries, marzipan, plum preserves, and spices such as cloves and cinnamon. On the palate, it provides a refreshingly crisp acidity and a smooth tannic structure.Aromas and tasting notes of this wine make it a great accompaniment for roast dishes, charcuterie boards and cured meats. Enjoy with confidence, knowing that its complexity and structure will bring out the best in any food pairing.

Critic Review

Decanter Magazine:90Pts(2020 Vintage)
Drinking Window:2023-2028

“Vinified in stainless steel open-top tanks and matured in barriques for 12 months, this Pinot Noir from vineyards between 350 and 900 metres above sea level has a slightly dusty oak character along with some herbal cherry aromas and light, earthy and textured red and black berries, with a bright, herbal finish“
James Button

About the Producer

The Haas family has been growing grapes in Montagna in the province of Bolzano in the Alto Adige for generations. However, it is only with Franz, who died prematurely in 2022, that they began to produce and bottle quality wines. Franz studied at Geisenheim before working as a broker of Italian wines into the German market. After several years, he took over the running of the family business. Franz went to tremendous lengths to grow good grapes and strived to preserve the flavours of the fruit during winemaking. As a result, the wines that are produced today are infused with great character and show a rare purity and balance on the palate.

Vineyard and Winery

Grapes for the Pinot Nero are grown on the slopes of Pinzano and Gleno in the Montagna area, and in Mazzon in the municipality of Egna. The three different vineyard sites are all south-west facing and range from 350-900 metres in altitude. Soils are extremely varied within this small area, ranging from clay in one vineyard to sand, limestone or gravel in a neighbouring one. Density of planting is between 8,000-12,500 vines per hectare. Low yielding clones of Pinot Nero have been selected for this wine.

Fermentation took place in open top, stainless-steel tanks with a long maceration and frequent punching down of the cap. This enabled the extraction of colour and fragrances from the skins. Ageing took place in small oak barriques for one year, followed by five to ten months in bottle before release.