Pinot Nero Schweizer
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.
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
100% Pinot Nero
Type of yeast:
Pumpovers and punchdowns
30% new, 70% used
Type of oak:
Aging before bottling:
Aging in bottle:
Mazzon, Pinzano, Gleno, Montagna, Alto Adige
Gravel, sand and chalk
350-700 meters (1,150-2,300 feet) above sea level
6,000-10,000 vines per hectare
41 hL per hectare
Time of harvest:
Late September to Early October
Total yearly production (in bottles):
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.
Best served at 16 -18 °C (57.2 - 60.8 °F).
Goes well with light fish dishes, roasted wild game and red meat.