0
5/5
Type: white wine
Vintage: 2017
ABV: 13.00%
Grapes: 40% Riesling , 20% Chardonnay, 15% Gewürztraminer, 15% Kerner , 10% Sauvignon Blanc
Producer: Franz Haas
Bottle size: 75cl
Tasting notes
Golden yellow in the glass, this wine opens with a complex and layered bouquet full of elderflower, pistachios and rose petals. Soft and elegant, the palate is concentrated, with a mineral character, and a hint of herbs and passion fruit. It has considerable potential to age and will develop layers of honeyed, nutty complexity.

Manna Schweizer

From: £31.19

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, the current proprietor, that they have begun 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 Haas goes to tremendous lengths to grow good grapes and then strives to preserve the flavours of the fruit during winemaking. As a result, the wines that he produces are infused with great character and show a rare purity and balance on the palate.
Vineyards
The climate here is more continental than Mediterranean, with very hot summers and quite cold winters, as the weather is not moderated by any nearby water. In the summer, Bolzano is one of the hottest cities in Italy, despite being only 70 kilometres from the Austrian border, as the heat is trapped in the mountainous valley. The fruit is sourced from four vineyards located in the municipalities of Montagna, Egna, Aldino and Bressanone at altitudes ranging between 350 – 800 metres above sea level. The soils are quite different from one another in their composition and are a mixture of dolomitic, porphyric, sandy and marly, with south-western exposures. The grape varieties are harvested separately as they ripen at different times.
Vinification
Each variety was vinified separately. The Chardonnay and Sauvignon Blanc were fermented in oak barriques while the Riesling, Gewürztraminer and Kerner fermented in stainless-steel vats. After fermentation, the wines were blended. After a period of lees ageing which lasted about 10 months, the wine was bottled, and aged in bottle for a few months prior to release.

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