The must is mainly fermented at a controlled temperature in stainless steel tanks and partly in barrique. Before bottling, the wine ages on its lees for about five months to acquire complexity and full substance.
Franz Haas has always been recognized as a great enthusiast and lover of the most difficult, most sensitive, but also most satisfying grape variety: Pinot Nero. We also pay the same attention to the vinification of other varieties of the South Tyrolean wine range.
WINEMAKING
TASTING NOTES
The Pinot Bianco has a straw, shiny yellow color. The perfume recalls fruity and spicy notes that remind us of ripe apples, wildflowers and fresh bread. On the palate, it is distinguished by a definite personality accompanied by an elegant and robust structure, a harmonious acidity and ending with richness and persistency. The Pinot Bianco needs to mature for at least three to four months in the bottle to express its typical bouquet and complex characteristics.
FOOD PAIRING
The wine can be served with a variety of dishes, ranging from meaty starters to pasta dishes, rice and fish with or without sauces, to light Asian and spicy curry dishes.
