Pinot Bianco Lepus DOC
Seven generations of winemaking and a long family tradition resonates in the wines, even through the name. Founded in 1880 by Franz Haas, the winery has been passed down from father to eldest son (all of them named Franz Haas) for generations. The current owner Franziskus has also named his son Franz – that’s how seriously the Haas family takes continuity and heritage. Franziskus’ main goal as a winemaker is to express the character, typicity, and longevity of the unique Alto Adige area – the bilingual, Italian/German province of Bolzano in the northeastern region of Trentino-Alto Adige.
Pure Pinto Bianco grapes are grown in the Montagna area of Alto Adige, at high altitudes an excellent exposure. Soil can vary between the typical compositions of the area – light sand to porphyry. Harvested in early fall. Two-thirds of the must ferments in stainless steel and the rest in barrique. It also ages five months on its lees to enhance its complexity and depth. A bold personality accompanied by elegance.
Wine exported to
100% Pinot Bianco
mainly stainless steel small part in used barrique
Type of yeast:
Stainless steel and barrique
Aging before bottling:
5 months on its lees
Aging in bottle:
Near Montagna, Alto Adige
Porphyric sand and marl
Guyot and Pergola
400-800 meters (1,310-2,625 feet) above sea level
10,000 plants per hectare
60 hL per hectare
Age of vines:
10 years old
Time of harvest:
Total yearly production (in bottles):
Brilliant straw-yellow color, with notes of fruits and spices that recall ripe apples, field flowers and fresh bread crust. Its decisive personality makes itself known on the palate, accompanied by an elegant and harmonious acidity. The end note is long, full, sweet and persistent.
Best served at 12-14 °C (53.6-57.2 °F).
The wine pairs very well with different cuisines, starting with robust dishes such as pasta, risotto and fish (with or without sauce) as well as light Asian dishes or curries.
Alcohol cont. 13%; dry extract: 19.9; totally acidity: 5.5 g/L; residual sugar: 1 g/L; pH: 3.5