2022 Franz Haas Alto Adige Pinot Nero Schweizer

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0.75 l · 13%
56.95

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How does this wine taste?

How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.

The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.

How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.

How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.

What we taste What you taste Click a taste for what it means

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The grapes for this Pinot Nero 'Schweizer' are grown in various plots at altitudes between 350 and 700 meters. The wide variety of soil types gives this wine its own distinctive character. Only the finest grapes are selected. A wine that, according to Franz Haas, is difficult to capture, "for those who live intense emotions." The Pinot Nero Schweizer has a ruby red color. It boasts a seductive bouquet of ripe berries and cherries, with spicy notes of pepper and leather. A sensational taste, elegant, with beautiful tannins, subtlety, and structure. 92/100 Suckling & Parker

ABOUT FRANZ HAAS

The Franz Haas winery, founded in 1880, is located in the beautiful Alto-Adige region on the border of Austria and Italy. Since then, the company has been growing for seven generations. The winery has always been passed down to sons of the same name, Franz. In the 1980s, most of the vineyards were renovated, creating space for new varieties better suited to the region's terroir. The grapes are sourced from 55 hectares of vineyards. The vineyards begin at an altitude of 220 meters and rise to 1,150 meters. There is a wide variety of microclimates and soils, from clay to limestone. The vineyards are among the highest in Alto-Adige. The choice to plant vines at these altitudes has proven that optimal, aromatic wines with good acidity can be produced. Large temperature differences between day and night and a great deal of attention to the vineyards have also contributed to this.

Character

Drinking window
2025 – 2032 Vintage 2022 · ready from 2025 · until 2032
Oak aging
Yes

The wine

Type of Wine
Grapes
  • 100%
Vintage
2022
Tasting Profiles
DroogMiddelvolRondSoepelAardsBloemigRood fruitHoutgerijpt

Origin

Country
Region
Appellation
Winery

Bottle

Content
0.75 l
Alcohol
13%
Closure
Screw cap

Wine features

Moments
Indruk maken & cadeau

Parker

93

James Suckling

91

Founded in 1880, the Franz Haas winery is located in the beautiful Alto-Adige area on the border of Austria and Italy. Since then, the company has been working on the road for seven generations. The winery was always passed down to sons of the same name, Franz. In the 1980s, most of the vineyards were renovated, creating space for new varieties that better suit the type of "terroir" of the region. The grapes come from 55 hectares of vineyards. The vineyards start at an altitude of 220 meters, rising to 1,150 meters. There is a wide variety of microclimates and soils, from clay to limestone. The vineyards are among the highest vineyards in Alto Adige.

The choice of planting vines at these altitudes has proven that optimal and aromatic wines can be produced with a nice acidity. Large temperature differences between day and night and an enormous attention to the vineyards have also helped. Franz Haas is recognized as a leading expert on the most sensitive grape variety of all: the Pinot Nero. Despite all the attention, dedication and hard work, this beautiful grape is stubborn and has its own character, just like Franz himself. The labels of the bottles are also characteristic. These are by Riccardo Schweizer, who has collaborated extensively with artists such as Picasso, Chagall, Cocteau, Paul Éluard and Le Corbusier during his career.

Franz Haas

Deze elegante Pinot Nero toont een robijnrode kleur en verleidt met rijpe bessen en kersen, bloemige accenten van lavendel, een vleugje salie en kruidige tonen van peper en leer, ondersteund door zijdezachte tannines en subtiele houtinvloeden. Dankzij de frisse zuurgraad en zachte tannines combineert hij uitstekend met gevogelte, varkensvlees, charcuterie, kaas en pasta of pizza; denk aan geroosterde kip of eend met rozemarijn, langzaam gegaard varkensvlees of een gekruide varkenslende, fijne charcuterie zoals prosciutto en salami, oudere halfharde kazen en tomaatrijke pasta of houtovenpizza's, waarbij vooral grillen, braden of langzaam garen de fruitige en kruidige tonen extra tot hun recht laten komen.

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