Franz Haas

The Sofi Rosso is a cuvée made predominantly from Lagrein, with a small proportion of Merlot, sourced from vineyards at altitudes of between 230 and 350 metres. It boasts a deep garnet red colour and aromas reminiscent of ripe red fruits and violets. On the palate, it is fruity and full-bodied, with spicy notes on the finish that make for an effortlessly enjoyable drinking experience. SUPERIORE.DE

The vineyards stretch from 350 to 800 metres above sea level, where cool nights and four extra hours of sunshine per day create ideal conditions. Deep soils formed from eroded Dolomite material, rich in clay and loam, give the Pinot Grigio its mineral backbone and characteristic freshness. Over generations, Franz Haas has developed a special instinct for high-altitude vineyards – what works here for the red wines also demonstrates its strength in the Pinot Grigio. The grapes ripen in Guyot-trained vines facing south-south-west and, after careful hand-harvesting, are fermented at a controlled temperature in stainless steel (and a small proportion in barriques). Around four months' ageing on the fine lees lend the wine additional complexity and a fuller texture. The characteristic screw cap is not a question of cost, but a promise of quality: it keeps the wine fresh for longer and allows it to develop optimally in the bottle.

The vines for this fresh Müller-Thurgau are trained using the Guyot method on south/south-west-facing hillsides at an altitude of 500 to 800 metres above sea level, on soils consisting of loam and weathered porphyry. A rich yellow-green colour, with intense aromas of fruit, flowers and a subtle nutty note. On the palate, the depth of fruit, delicate mineral and salty notes, and well-integrated acidity lend the wine powerful elegance and character. SUPERIORE.DE

The name Lepus – Latin for 'hare' – refers to the heraldic animal of the Haas family, who have been based in the picturesque village of Montagna, south of Bolzano, since 1880. What began as a small family business developed under Franz Haas into one of South Tyrol's most visionary wineries, causing a stir with its striking artist-designed labels by Riccardo Schweizer and its consistent use of screw caps. Lepus embodies the classic elegance of South Tyrolean white wine: made from 100% Pinot Bianco, the grapes come from vineyards in three different sites at altitudes of between 400 and 800 metres around Montagna, facing south and south-west on geologically diverse soils – ranging from loose sandy soils to dense, weathered porphyry. Vinification takes place 80% in temperature-controlled stainless-steel tanks and 20% in small oak barriques, followed by several months of ageing on the lees.

Lagrein is one of South Tyrol's indigenous grape varieties and, at Franz Haas, thrives in sunny vineyards at altitudes of between 220 and 250 metres. Here, at a significantly lower altitude than the white wine vineyards, this late-ripening variety benefits from warm, broodingalluvial soils with a high gravel content. The south-south-west aspect guarantees optimal sunshine right up to the late harvest – crucial for the full phenolic ripeness of this demanding grape variety. After careful hand-harvesting, the grapes are gently destemmed and fermented in open stainless-steel tanks. The cap is submerged gently and not too frequently to avoid the risk of excessive tannin extraction. Following alcoholic fermentation, the wine matures for 10 to 12 months in tonneaux, where malolactic fermentation also takes place. A few months' bottle ageing round off the wine's development before the Lagrein is released onto the market.

Gewürztraminer is one of South Tyrol's iconic aromatic wines, and Franz Haas interprets this demanding grape variety with the precision of a perfectionist. The vines are trained using the Guyot system at altitudes of between 350 and 650 metres, where south-west-facing, stony loam soils create ideal conditions. These medium altitudes preserve the balance between aromatic opulence and fresh structure – crucial for a Gewürztraminer that does not become stifled by overripe heaviness. After a short maceration period, the must ferments at low, controlled temperatures in stainless steel. This is followed by six months' ageing on the fine lees, during which the lees are stirred weekly – a labour-intensive process that lends the wine a creamy texture and added complexity. This patient work with the yeast clearly distinguishes Franz Haas's interpretation from simpler Gewürztraminers, which are bottled after just a few months.

While Lagrein traditionally dominates rosé production in South Tyrol, Franz Haas goes his own way. As a Pinot Nero specialist who has vinified and meticulously documented 592 different Pinot Nero versions in over three decades, he devotes the same attention to his rosé. The vines for this wine grow on Guyot vines at extreme altitudes of between 700 and 750 metres – significantly higher than usual for rosé. Grapes of exceptional quality ripen on dolomite weathered rock, with a high planting density and selected clones. Only 5,000 bottles are produced annually. Vinification consistently follows the white wine method: after destemming, the grapes are pressed directly, without maceration. The must ferments at a controlled temperature in stainless steel, undergoes malolactic fermentation and matures for several months before being bottled. This purist approach preserves the freshness and elegance that can be expected from Pinot Nero at altitude.

The name Manna evokes biblical associations, yet the true story is even more beautiful: in 1995, Franz Haas dedicated this exceptional wine to his wife, Maria Luisa Manna – a token of love in a bottle that embodies the winery’s philosophy in a single cuvée. What began as a blend of Riesling, Chardonnay, Gewürztraminer and Sauvignon Blanc was expanded to include Kerner from 2013 onwards – five grape varieties, five distinct characters, merging into a harmonious symbiosis.

A Pinot Nero from Franz Haas is a textbook expression every year and a benchmark throughout South Tyrol, with bright aromas of blueberries, violets and lavender rising gracefully from the bouquet. This is pure cool climate in the glass. On the palate, it is taut and silky and always beautifully polished and streamlined in a positive sense. This is a beautiful, complex and exceptionally exciting Pinot Nero from a master hand. SUPERIORE.DE

Although Merlot is an international grape variety in South Tyrol, it finds its own distinctive character here on weathered porphyry. The vines are situated at altitudes of 250 to 300 metres, on weathered porphyry and sandy loess-clay soils, facing south to south-west. The yield is deliberately limited to 40 hectolitres per hectare – production amounts to just 8,000 bottles. Fermentation takes place in open stainless-steel tanks, with the must being punched down daily. The young wine is then transferred to barriques for malolactic fermentation, where it matures for eighteen months until bottling. This is followed by a further year of bottle ageing.

The Moscato Giallo is dry and matured for 5 months on the fine lees and has a golden yellow colour. It is an aromatic wine, with notes of citrus fruits, white peaches, lemon balm and elderberry, combined with a hint of nutmeg and sweet spices. The lively acidity and discreet mineral structure give this wine an excellent freshness and pleasant style. SUPERIORE.DE

The Sauvignon vines thrive between 400 and 800 metres above sea level on weathered dolomite rock with a south-south-west exposure. The extreme altitudes of the Haas vineyards ensure pronounced day-night temperature fluctuations, which give the Sauvignon the aromatic intensity for which Franz Haas is known throughout South Tyrol. The mineral terroir of weathered dolomite rock has a lasting influence on the character. The vinification follows a precise concept: after a night of maceration at low temperatures, the grapes are gently pressed. The must ferments partly in stainless steel tanks, partly in barriques and then matures for eight months on the fine lees – a period that goes far beyond the usual and gives the wine remarkable depth and complexity. This long maturation period on the lees gives it the creamy texture that sets it apart from the classic lean Sauvignon profile.

Petit Manseng originates from Gascony in south-western France, where it is one of the rare, highly concentrated white wines produced in Jurançon – a grape variety characterised by sparse, small-berried, thick-skinned bunches, known for its natural sugar concentration. Franz Haas is taking an unusual step with this variety in South Tyrol. The vines are trained using the Guyot system on deep, hilly slopes between 220 and 320 metres, on alluvial soils. The yield is deliberately kept low, at just 40 hectolitres per hectare, and production is correspondingly tiny: only 5,000 bottles. Both fermentation and the ten-month ageing process take place entirely in barriques – after bottling, the wine undergoes further months of bottle ageing before being released.

Moscato Rosa is one of the aromatic treasures of South Tyrol – an autochthonous grape variety of beguiling elegance and extreme sensitivity. The vines grow at an altitude of 250 to 300 metres in locations exposed to the wind, where constant air movement disperses the moisture. This wind is essential for survival: even the slightest botrytis infestation would destroy the diverse aromatic components and weaken the colour intensity. The soils of porphyry, sand, clay and limestone facing south-south-west provide the perfect foundation for this rarity. Vinification follows the principles of red wine production, but with a shorter maceration period to avoid aggressive tannins. As soon as the desired characteristics are achieved, fermentation is interrupted by cooling – a precise moment that requires a sure instinct. The young wine remains in stainless steel until bottling, where it retains its aromatic freshness.

"For me, Pinot Noir is the finest and, at the same time, the most challenging grape variety," Franz Haas once said. His father had always grown it, so his path was already mapped out – until one day he was lucky enough to taste an exceptional Grands Échezeaux from Burgundy. From that moment on, his real challenge began: to create a wine that would follow in its footsteps. Countless experimental batches over decades, using a wide variety of clones, fermentation and ageing methods, all pursued a goal that had already been his father's: the perfect Pinot Noir. Franz Haas dedicated a specially designed artist's label to this wine, which embodies his entire passion for the most challenging of all grape varieties: Riccardo Schweizer designed it for the first vintage of 1987, released in 1990, thereby giving the wine its name. To this day, this wine is not produced every year: it is only released if it meets its own exacting standards.

The name Manna evokes biblical associations, yet the true story is even more beautiful: in 1995, Franz Haas dedicated this exceptional wine to his wife, Maria Luisa Manna – a token of love in a bottle that embodies the winery’s philosophy in a single cuvée. What began as a blend of Riesling, Chardonnay, Gewürztraminer and Sauvignon Blanc was expanded to include Kerner from 2013 onwards – five grape varieties, five distinct characters, merging into a harmonious symbiosis.

The name Manna evokes biblical associations, but the true story is even more beautiful: Franz Haas dedicated this extraordinary wine to his wife Maria Luisa Manna in 1995 – a token of love in bottle form that unites the philosophy of the winery in a single cuvée. What began as an assemblage of Riesling, Chardonnay, Gewürztraminer and Sauvignon Blanc was expanded to include Kerner from 2013 onwards – five grape varieties, five personalities that merge into a harmonious symbiosis. The vineyards are located between 350 and 800 metres above sea level in a south-westerly direction on geologically highly diverse soils: dolomite, porphyry, sand and marl give each plot its own character. The grapes ripen at different times and are harvested and vinified separately – chardonnay and Sauvignon Blanc ferment in barriques, while Riesling, Gewürztraminer and Kerner ferment in stainless steel tanks. After fermentation, the young wines are blended and left to rest on the fine lees for around ten months, followed by further months of bottle ageing. This patient approach results in a wine of exceptional complexity.

The strong ruby-red Pinot Nero Schweizer, which is only produced in the best vintages, is a masterpiece. Its bouquet is large, complex and reminiscent of very ripe small wild berries. These special flavours are also found in the mouth, in combination with ripe, candied dark cherry and delicate floral and red berry notes. Juicy, wide-ranging palate, mouth-filling and with delicate, sveltenuances and an inviting and slightly tannic body which, together with the well-proportioned acidity, gives the wine a long life. SUPERIORE.DE

In 2007, Franz Haas planted a single vineyard at an altitude of 750 metres, which was intended to encapsulate his understanding of Pinot Nero in the Dolomites. The name "Pònkler" refers to this exceptional parcel, where French clones thrive in extreme planting density on weathered porphyry soil. South-south-west facing, very low yields of between 25 and 30 hectolitres per hectare, only 2,500 to 3,500 bottles per year – these are the sobering facts behind a wine that culminates Franz Haas' three-decade-long obsession with Pinot Nero. Franz has vinified and meticulously documented 592 (!) different Pinot Nero versions in his lifetime. Every clone, every vinification method, every ageing process has been meticulously recorded – the search for the perfect Pinot Nero, which he demanded of himself but never thought he had achieved. Pònkler represents this tirelessness: the altitude gives the wine those ripe notes that only develop in the cool alpine climate, where the grapes have time to develop phenolic ripeness and freshness at the same time.

It was the wine journalist Francesco Arrigoni who wrested a promise from Franz Haas. He had seen the beauty of these high-altitude vineyards, surrounded by meadows and woods in the municipality of Aldein, where only wild game roams, and recognised the quality that grew from this one plot: the Pònkler. Arrigoni's request was that it should be bottled separately. A promise the estate kept – even though, at first, it was impossible to know how the wine from the grapes of such a young vineyard would develop.