FAUSTO (DE PIZZATO) TANNAT
A Pizzato foi pioneira no plantio de Tannat em espaldeiras na serra gaúcha nos anos 1980, decorrente de visita do Sr Plínio Pizzato ao Uruguai por ocasião da ‘reconversão viti-vinícola’ em curso à época. Nos anos 1990 a família levou a Tannat para o vinhedo Dr Fausto.
Elaborado desde a colheita 2005, passou a ser engarrafado com a colheita 2007 como demanda do mercado alemão e, a partir da edição 2009 passou a ser comercializado nos mercados brasileiro, de Luxemburgo e Reino Unido.
HIGHLIGHTS
- 88-89 pontos – Vários painéis pelo Brasil e no exterior (várias colheitas)
- Bastante sucesso na Alemanha e Luxemburgo
- Exportado para diversos mercados: Reino Unido, Alemanha, Luxemburgo, Bélgica
COLHEITAS
2017 │ 2016
WINE FEATURES
Clear, pure, fresh, rich and balanced wine. Winery/Family owned vineyards. From the best plots of Pizzato’s Dr. Fausto vineyard established on 1990s. Very exclusive and limited production.
SPECIFIC VINTAGE INFORMATION
Harvest dates: February 2017 Bottles:6.700 750ml bottles (numbered) and 10.900 187ml bottles,bottled at origin as a single lot. Tech data: Alcohol (% vol): 12.5 Total acidity (tartaric acid equiv. g/l): 6.8 Residual sugar (g/l): 1.7 pH: 3.38 Barrel stage (months): 0
TASTING NOTES
Red ruby, intense, nose with red fruit, prun, cereal, anise, floral. Soft lannins, medium bodied, well ballanced with right alcohol content; medium to long aftertaste. ‘averrage perceive
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
FOOD PAIRING
Grilled beef, roast pork and roasted light game: very good with spaghettis, risottos and mushroom-sauces-based dishes.
WINEMAKING
The hand picked grapes were de-stemmed, crushed and fermented in temperature-controlled stainless steel tanks. with a 8-day maceration time including fermentation (average) with selected yeasts: then it was naturally malolactic fermented. Matured on French oak barrels 3rd to 5th use) for 9 months before bottling.
SERVING
The best drinking temperature range is 15-18º C (59-64º F