To produce the Manna “Schweizer” Franz Haas each variety was vinified separately. The Chardonnay and Sauvignon Blanc were fermented in oak barriques while the Riesling, Gewürztraminer and Kerner fermented in stainless steel vats. After fermentation, the wines were blended. After a period of lees ageing which lasted about 10 months, the wine was bottled, and aged in bottle for a few months prior to release.
The climate here is more continental than Mediterranean, with very hot summers and quite cold winters, as the weather is not moderated by any nearby water. In the summer, Bolzano is one of the hottest cities in Italy, despite being only 70 kilometres from the Austrian border, as the heat is trapped in the mountainous valley. The fruit is sourced from five vineyards located in the municipalities of Montagna, Egna, Aldino and Bressanone at altitudes ranging between 350 – 800 metres above sea level. The soils are quite different from one another in their composition and are a mixture of dolomitic, porphyric, sandy and marly, with south-western exposures. The grape varieties are harvested separately as they ripen at different times.
The Haas family has been growing grapes in Montagna in the province of Bolzano for generations. However, it was only with Franz, the current proprietor, that they began to produce and bottle quality wines. Franz studied at Geisenheim in Germany before working as a broker of Italian wines in the German market. After several years, he took over the running of the family business. Franz Haas goes to tremendous lengths to grow quality grapes and strives to preserve the flavours of the fruit during winemaking. As a result, the wines that he produces are infused with great character, with purity and balance on the palate. To maintain the aromatic quality of his wines, Franz Haas has bottled his entire production under screwcap from the 2018 vintage onwards. A revolutionary choice, he is one of the first Italian wine producers to have done so.