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FAUSTO BRUT BRANCO TRADICIONAL

A Pizzato vem elaborando espumantes desde 2006, inicialmente apenas com as uvas do Vale dos Vinhedos, com a marca Pizzato, e desde 2010 também com uvas do vinhedo Doutor Fausto, com a marca Fausto.

Elaborado pelo método tradicional (Champenoise), tem por objetivo ser um espumante de médio amadurecimento sobre as borras, mantendo um caracter jovial, fresco, com muita fruta e floral.

O espumante ‘Fausto Baby’, ou Fausto Brut na versão 187 ml, é elaborado pelo método Charmat por conta da praticidade nesta opção de volume.

HIGHLIGHTS

  • 90 pontos – Guia Descorchados 2015
  • 90 pontos – Guia Adega dos Vinhos Brasileiros 2013/2014
  • 90 pontos – Guia Adega dos Vinhos brasileiros 2014/2015
  • 90 pontos – Guia Adega dos Vinhos Brasileiros 2015/2016
  • Medalha de ouro – Concurso Internacional de Vinhos do Brasil (CIVB, OIV)

COLHEITAS

11902 │ 11801

Méthode Traditionelle (champenoise). Moderate lees contact (sur lattes). Dr. Fausto vineyard

VINEYARD

Name: Dr. Fausto Region: Serra Gaúcha Viticultural Area
Location: 28’57’45.72″S. 51’48’33.74″0, 460,m.a.s.l.Vineyard
Design: N-S row orientation, VSP. Soil: rocky clay basaltic origin Harves: hand picked

TASTING NOTES

Bright pale yellow color with green tinges: fine, elegant bubbles (perlage): aromas of ripe citric fruits, candied fruit and bread. Fruity mouth, with balanced acidity and alcohol Good sense of body, lingering, dry and pleasant creaminess. * notas geralmente observadas

BASE WINE WINEMAKING

The whole bunch grapes were direct-pneumatic pressed. Then wine was cold clarified and fermented with very low temperatures to retain floral and fruit characters for 13 days. All the wines (grapes) were processed separately

FOOD PAIRING

Fish and sea-fruit dishes, white meat, first courses and desserts

PRISE DE MOUSSE

The final base wine was blended (assemblage), cold stabilization, filtration and yeast inoculation for second fermentation. Prise de mousse on  the bottle ( traditional/classic method0. After second fermentation, a few months of sur lattes time before manual disgorging

SERVICE

The suggested drinking temperature range is 4 – 6º C (39 – 45º F)

DÉGORGEMENT

In small lots in order to have more sur lattes time by the end. Manual operated, bottle by bottle

SPECIFIC LOT/VINTAGE DATA

Vintage dates. Janeiro 2017 e Janeiro 2014 Base wine assemblage. 2017 and 2018 wines, 95% Chardonnay / 5% Pinot Noir. Tech data. Alcohol (% vol.): 12;  Final sugar (g/l):12: Total acidity (g/tartic acid equiv.). 7 pH:3.4 Lees time (months). 4 and increasing for the most recent disgorgement