The grapes to produce the Moscato Rosa “Schweizer” Franz Haas were macerated for less than 24 hours in order to avoid the extraction of astringent tannins. Once the desired characteristics were reached, the fermentation was interrupted by refrigeration and filtration and the young wine was then transferred into steel tanks where it remained until bottling.
The Moscato Rosa vines, a native aromatic variety of the Alto Adige, grow at an altitude of 250-300 metres in a well-ventilated area in the municipality of Egna. The wind is essential to stop the humidity from causing the development of mould such as botrytis. For this very delicate variety, botrytis must be prevented because its presence would cause a reduction of the aromatic components. The vineyards selected for Moscato Rosa are south and south west facing with soils comprising a mixture of porphyry, sand, clay and chalk.
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.