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Franz Haas Sofi Schiava: is of a light ruby red color, with an aroma of cherry and red cranberry, slight hints of cocoa and bitter almond. On the palate, it is of attractive simplicity and at the same time complex and vinous, with an inviting conviviality.
PRODUCTION AREA
Schiava vines, cultivated with the traditional pergola system, grow on gravelly, medium-weight soils. The vineyards are located at an altitude of 350 to 400 meters above sea level with a south exposure.
WINEMAKING
After destemming, the grapes are then left to ferment at controlled temperature in stainless steel tanks where, after the malolactic fermentation, the young wine is aged for another five months.
FOOD PAIRING
The Schiava is perfect for any occasion. With its low acidity and lightweight tannic structure, it pairs perfectly with most local dishes and Mediterranean cuisines. It is a joyful wine that does not require much contemplation to be enjoyed.
Alcoholic content 12,50 %. Recommended serving temperature 14° C – 16° C
Franz Haas Sofi Schiava: is of a light ruby red color, with an aroma of cherry and red cranberry, slight hints of cocoa and bitter almond. On the palate, it is of attractive simplicity and at the same time complex and vinous, with an inviting conviviality.
PRODUCTION AREA
Schiava vines, cultivated with the traditional pergola system, grow on gravelly, medium-weight soils. The vineyards are located at an altitude of 350 to 400 meters above sea level with a south exposure.
WINEMAKING
After destemming, the grapes are then left to ferment at controlled temperature in stainless steel tanks where, after the malolactic fermentation, the young wine is aged for another five months.
FOOD PAIRING
The Schiava is perfect for any occasion. With its low acidity and lightweight tannic structure, it pairs perfectly with most local dishes and Mediterranean cuisines. It is a joyful wine that does not require much contemplation to be enjoyed.
Alcoholic content 12,50 %. Recommended serving temperature 14° C – 16° C
| Poids brut | 1,4 kg |
|---|---|
| Tipologia |
