Pinot Noir vines are placed at altitudes varying between
350 and 900 meters on very heterogeneous terrain. The ad systems
high density of plants ensure the maximum quality of the grapes.
The use of selected low-yield clones guarantees continuity
in qualitative development.
The vinification of the grapes takes place in open tanks in which the
fermenting must comes into contact with the skins through
frequent pumping over and punching down. Thanks to these techniques the
coloring substances and aromas contained in the peel come
extracted and passed into wine.
The wine then matures for a year in barrique and thereafter
bottling refines further for a few months
bottle.
Pinot Noir, which for Franz Haas is "the white among reds", presents itself
depending on the vintage with a changing play of colors that can
vary from light ruby red to an intense ruby red. The
bouquet opens with notes of morello cherries and raspberries, marzipan and
plum jam, cloves and cinnamon. In the end
aromas of undergrowth are perceived. On the palate the wine is fresh
and lively thanks to elegant tannins that make it aromatic and
round and ensure an inviting and tasty flavour.
Pinot Noir goes very well with light fish dishes and roasts
of game and red meat.