The Wines PIZZATO Brand
Jun 21, 2015
The Wines
PIZZATO Brand
The Wines: 2 origins, 2 brands
FAUSTO Brand • Grapes from Dr FAUSTO de Castro, Dois Lajeados (Dr Fausto Vineyard)
• Fruity, medium bodied, younger than Pizzato brand wines
PIZZATO Brand • Grapes from Vale dos Vinhedos, Bento Gonçalves (Santa Lúcia, Vale dos
Vinhedos vineyard)
• Medium to full bodied wines, aged wines, more complexity
• IPVV, DOVV (first GI ever in Brazil and first DO ever in Brazil, respectively)
PIZZATO whites
D.O.V.V. – DO Vale dos Vinhedos
Oaked x Non Oaked
5-7 ton/hectare
PIZZATO Chardonnay 2013
Freshness, fruitness, minerality.
D.O.V.V. – DO Vale dos Vinhedos certified
Analytical data:
Alcohol = 13; T.A. = 6,4; pH=3,4
Res.sugar = ~1,8; Oak = n/a; no malolactic
Highlights:
87-91 scores in several panels/contests for several yrs;
Best white at Vale dos Vinhedos contest (2x);
90 points Guia BR Vinhos 2013/2014 .:. Best White, Best Chardonnay
PIZZATO LEGNO
Chardonnay 2013
Fresh, fruity, mineral and subtly oaked
D.O.V.V. – DO Vale dos Vinhedos certified
Analytical data:
Alcohol = 13; T.A. = 5,7; pH=3,5
Res.sugar = ~1,8;
Oak = 11 months (1st/2nd/3rd use)
Highlights:
89-90 points
PIZZATO reds
D.O.V.V. (Denominação de Origem Vale dos Vinhedos) and
I.P.V.V. (Indicação de Procedência Vale dos Vinhedos)
3,5 to 6,5 ton/hectare
15+ years vines
Elegant in style, full bodied with freshness .:. cool/temperate climate wines
PIZZATO MERLOT Reserva 2010
Grapes from Santa Lúcia vineyard, Vale dos Vinhedos - DOVV
Structured but elegant wine for aging or even drinking now.
Analytical data:
Alcohol = 13,5 ; T.A. = 5,6; pH = 3,52
Res.sugar = ~2,1; Oak = 11 mo ( FR, 1st/2nd use)
Highlights: 89-92 points (several vintages), best Brazilian wine for several years; wine (1999 to 2002 vintages) that inspired the further DOVV, based on Merlot for reds.
PIZZATO CABERNET SAUVIGNON
Reserva 2008
Vale dos Vinhedos
IPVV (Indicação de Procedência – previous to DOVV)
Analytical data:
Alcohol = 13 ; T.A. = 5,9; pH = 3,65
Res.sugar = ~2,2; Oak = 11 mo (AM, 1st/2nd
use)
Highlights: 89-91 points (several vintages), double gold medal Bruxelles contest, gold medal in OIV international contests. Exported regularly to China.
PIZZATO TANNAT
Reserva 2008
Vale dos Vinhedos
IPVV (Indicação de Procedência – previous to DOVV)
Analytical data:
Alcohol = 13 ; T.A. = 6,3 ; pH = 3,52
Res.sugar ~1,95; Oak = 11 mo (FR, 1st/2nd use)
Highlights: successful in Germany and UK; 88 to 91 points in several panels/contests; best Tannat at Brazilian Wines Guide Adega 2012/2013
PIZZATO EGIODOLA
Reserva 2008
Vale dos Vinhedos
IPVV (Indicação de Procedência – previous to DOVV)
Egiodola grape: from Cotes du Gascoigne, Southwest France; The name Egiodola is a contraction of two Basque words, egiazko odola, meaning ‘true blood’ (Rézeau 1997)’.
Analytical data:
Alcohol = 13 ; T.A. = 5,5;
Res.sugar = ~1,9; Oak = 9 mo (FR, 1st/2nd use)
PIZZATO Alicante Bouschet
Reserva 2007
The only one Alicante Bouschet in commercial scale in Brasil; grape most used in Alentejo, Portugal; teinturier.
Analytical data:
Alcohol = 13 ; T.A. = 6,3; pH = 3,6
Res.sugar = ~2 ; Oak = 11 mo (FR, 1st/2nd use)
Highlights:
90 points ‘Guia Adega Vinhos BR 13/14’
88 to 90 points in several panels;
exported to Luxemburg, Belgium, UK and Canada
PIZZATO CONCENTUS
Gran Reserva 2008
Merlot and Tannat aged on French Oak; Cabernet in American Oak. Blend by the end of aging period. Blend:
Merlot 65%
Tannat 25%
Cabernet Sauvignon 10%
Analytical data:
Alcohol = 13,5 ; T.A. = 5,8;
Res.sugar = ~2,25; Oak = 12 mo ( FR/AM, 1st/2nd use)
Highlights: 89-92 points for several vintages ; Highlighted by Steven Spurrier at Decanter 2013
PIZZATO dna99
Single Vineyard Merlot 2008
Made only in very good to excelent vintages; the idea is to make a tribute to first wine ever made at Pizzato, the Pizzato Merlot 1999. So, it has the same dna as that wine from 1999 DNA99
Analytical data:
Alcohol = 14 ; T.A. = 5,9;
Res.sugar = ~2,3; Oak = 12 mo ( FR, 1st use, Noisette)
Highlights: 93 points Decanter/Spurrier; 92 points Best Brazilian wine Guia Adega de Vinhos 13/14; 89-93 points(2005); best Brazilian wine at
Expovinis 2011, Lucki, Copello, Germany Wine Magazine
Best wine among reds, whites and sparklings at “Guia Vinhos Brasileiros 13/14”, ‘MerlotKing of Brazil’ Svein Lindn etc
PIZZATO Sparklings
Traditional Method (Classic/Champenoise)
D.O.V.V. – DO Vale dos Vinhedos – rules:
12 ton/ha (maximum)
60% Pinot Noir e/ou Chardonnay (can be completed with Italic Riesling)
9 months sur lies (at least)
Pizzato BRUT
Branco TRADICIONAL 2013
Traditional Method (Champenoise)
D.O.V.V. – DO Vale dos Vinhedos
10 months sur lattes time
Chardonnay/Pinot Noir @ 80/20 % assemblage
Analytical data:
Alcohol = 12; T.A. = 7 ; pH = 3,3;
Final sugar ~ 9 g/l; Sur lattes = 10+ months;
Highlights: GOLD MEDAL @ CIVB,
90 points Revista Adega (DOVV sparkl tast)
90 points Guia de Vinhos BR (Adega)
Pizzato BRUT
Rosé TRADICIONAL 2013
Traditional Method (Champenoise)
First DOVV rose sparkling ever
10 months sur lattes time
Pinot Noir/Chardonnay in 85/15 %
Analytical data:
Alcohol = 12; T.A. = 7,2; pH = 3,25;
Final sugar ~ 11 g/l; Sur lattes= 10+ months;
Highlights : GOLD MEDAL @ CIVB, 89 points Revista Adega, others