PIZZATO BRUT ROSE TRADICIONAL D.O.V.V.
O espumante rosado da Pizzato vem sendo elaborado desde 2007, sempre pelo método tradicional e com colheita designada.
Sempre seguiu as regras da Indicação de Procedência Vale dos Vinhedos e a partir da colheita 2013 as regras da Denominação de Origem Vale dos Vinhedos (D.O.V.V.).
Elaborado a partir de uvas próprias cultivadas no vinhedo Santa Lúcia, no Vale dos Vinhedos.
HIGHLIGHTS
- Medalha de ouro no Concurso do Espumante Brasileiro em 2013
- 89 pontos – Revista Adega
- 88-89 pontos – várias publicações
COLHEITAS
2017 │ 2015 │ 2014
WINE FEATURES
Méthode Traditionelle (champenoise). Long lees contact (sur lattes), currently at least 15 months. Vale dos Vinhedos D.O.V.V.
VINEYARD
Nome: Dr. Fausto. Região: Dois Lageados, Serra Gaúcha. Localização: 28º57’45.72″S, 51º48’33.74″0, 460m.sn.m. Arquitetura: espaldeiras simples. Solo: de origem basáltica, franco, com pedregulhos e argiloso. Colheita: Totyalmente manual.
TASTING NOTES
Clear, bright, light yellow with green traces; fine and elegant, white flowers and minerality, ripen citric fruit, candied fruit and bread; fruity, dry, fresh, well balanced, medium bodied, medium to long finish, creamy. * 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 dishes, sea food in general, white meats, entries 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 method). After second fermentation, a few months of sur lattes time before manual disgorging
SERVICE
The suggested drinking temperature range is 4 – 7 oC (39 – 45 oF).
DÉGORGEMENT
In small lots in order to have more sur lattes time by the end. Manual operated
SPECIFIC LOT/VINTAGE DATA
Vintage dates: January 2017 and 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/l tartaric acid equiv.): 7; pH: 3.4; Lees time (months): 4 and increasing for the most recent disgorgements