Pinot Nero Schweizer

Franz Haas is well known for dubbing Pinot Nero, “the white among reds.” It is also well known that Pinot Nero does very well in this area of Europe, as delicate and sensitive as it may be.
Franz Haas’ Scheizer is a reserve wine, and thus only the best grapes from the best vineyards are selected. The grapes are grown in a few different hillside vineyards that start at 350 meters (1,150 feet) and go up. Harvest in fact is gradual starting in early fall in the lower vineyards, continuing in the higher vineyards as they reach peak ripeness. During fermentation the grapes macerate quite a bit to extract color and fragrance. After, the wine ages in barrique for about twelve months in oak and then eight to nine months in bottle. Lovely, complex layers of aromas, ranging from fruit to leather. Perfect with game and aged cheese.

The name Schweizer honors an artist and close friend of Franziskus and Maria Luisa Haas: Riccardo Schweizer, a native of Trentino (1925-2004), whose designs inspired Franz Haas packaging. (Schweizer’s other close friends included such great men as Picasso, Chagall, Cocteau, Campigli and Le Corbusier).

Wine exported to


Grape Varieties:

100% Pinot Nero

Fermentation container:

Stainless steel

Type of yeast:


Maceration technique:

Pumpovers and punchdowns

Malolactic fermentation:


Aging containers:


Container size:

228 L

Container age:

30% new, 70% used

Type of oak:


Aging before bottling:

12 months

Aging in bottle:

8-9 months


Screw cap



Vineyard location:

Mazzon, Pinzano, Gleno, Montagna, Alto Adige

Soil composition:

Gravel, sand and chalk

Vine training:



350-700 meters (1,150-2,300 feet) above sea level

Vine density:

6,000-10,000 vines per hectare


41 hL per hectare



Years planted:

1987, 2015

Time of harvest:

Late September to Early October

Total yearly production (in bottles):


Tasting notes:

Appealing, layered aromas of ripe cherries, wild berries and hints of pepper and leather. The full-flavored, well-balanced palate shines with silky tannins, elegance and finesse. Great longevity and a lush structure.

Serving temperature:

Best served at 16 -18 °C (57.2 - 60.8 °F).

Food pairings:

Goes well with light fish dishes, roasted wild game and red meat.

Aging potential:

10 years


Franziskus Haas