Reserve Wines / VALE DOS VINHEDOS

- Pizzato Alicante Bouschet
- Pizzato Merlot dna99
- Pizzato Merlot
- Pizzato Egiodola 2005
- Pizzato Cabernet Sauvignon
- Pizzato Concentus
- Pizzato Tannat
- Pizzato Chardonnay 2008

Linha de Espumantes Pizzato

- Pizzato Espumante BRUT Champenoise - Branco
- Pizzato Espumante BRUT Champenoise - Rosé

Dr. Fausto Wines / Dois Lajeados Vineyard

- Pizzato Fausto Merlot
- Pizzato Fausto Cabernet Sauvignon
- Pizzato Fausto Merlot ROSÉ
- Pizzato Fausto Brut Charmat

PIZZATO EGIODOLA 2005 Reserve

The Pizzato family introduced the French originated Egiodola cultivar in 1988, following technical advice about the grape's characteristics and enological properties given by the technical department of Cooperativa Vinícola Aurora (Aurora Winery), of which the family was a member until the early 1990's. The grapes were sold to local wineries until 2002, when the first vinification was made; however, the wine was only sold to wine merchants. In 2003, the family decided to include Egiodola in the Pizzato Reserve portfolio, with the 3,000-liter production being released in May 2004.

 

Varietal origin Crossing between the red varietals Fer Servadou and Abouriu
Cluster and berries Medium size cylindrical cluster; medium size round berries with dark blue colour.
Phenology Precocious budbreaking and ripening compared to other red grapes; 10 to 15 days earlier than Merlot.
Viticultural characteristics Precocious fertile cultivar, with medium to high vigour. Regular to high yields, as a result of vineyard management (pruning and trimming).
Sensitivity to vine diseases Robust, fairly resistant to fungal diseases and rots in general.
Wine Intense colour, tannic, with low acidity; nice and generous.
Further information Largely used in Aude, Hérault and Landes (Southwestern France) in blends with Tannat and Cabernet Franc.
  Egiodola
  Egiodola
Harvest 17th and 18th February 2004
Processing De-stemming and crushing, fermentation with selected yeast, controlled temperature, and delicate traditional remontage.Fermentation and maceration took 15 days.
Alcoholic graduation at 20°C 13 %
Maturation Aged in second use oak barrels for 6 months, followed by bottling.
Volatile acidity 7,0 meq/l
Total acidity 70,00 meq/l
Dry extract 29,78 g/l
Volume / bottles 2.300bottleswith 750ml, all numberedfrom asingle lot, with Vale dos Vinhedos stamp of Geographic Origin.
Release date July/2008
Visual assessment Intense ruby red color.
Aroma Very ripe red fruits such as blackberry, cherry and plum;herb infusion tea, red currant,pepper, mineral and Port.
Tasting notes Medium to well-bodied, with well balanced tannins. Lingering aroma of ripe red fruit and spices.
Harmonization Fresh tomato-based dishes, grilled poultry, fresh mushroom sauces, roast beef and pork. Choose non-fatty meat. Halfcured cheeses are also a must. .
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