1999, the first winegrowing vintage for PIZZATO, only 15.500 bottles were made; the wine was the Pizzato Merlot 1999. When launched, by Sept, 2000, the Pizzato Merlot 1999 became the ‘reference’ wine for the merlot varietal potential in Vale dos Vinhedos/Serra Gaúcha area. Currently, the merlot is considered the best varietal for red wines in Serra Gaúcha/Vale dos Vinhedos.

So, taking the same vineyard that provided grapes for Pizzato Merlot 1999 as the origin, PIZZATO makes this very exclusive Merlot made only in years which presented a growing season that resembled the 1999 one. That’s the reason the wine was called dna99: same location/vineyard, older vines, lower production, similar growing season and same people behind the winegrowing, or something like ‘1999’s Pizzato Merlot DNA’.


  • 95 points Decanter Wine Magazine (2018)
  • 94 points Decanter Wine Magazine (2016)
  • 93 points Decanter (Steven Spurrier)
  • Best Brazilian wine at “Top 6 Brazil” at Decanter Magazine, October 2016
  • Best Brazilian still wine at “Top 6 Brazil” at Decanter Magazine, 2013
  • 93 pontos Weinwirtschaft (Germany Wine Magazine) 
  • Best Brazilian wine among reds, whites and sparklings at “Guia Adega de Vinhos do Brasil 2013/2014”
  • Best Brazilian wine among reds, whites and sparklings at “Guia Adega de Vinhos do Brasil 2015/2016”
  • 92 points “Guia Adega de Vinhos do Brasil 2013/2014”
  • 92 points “Guia Adega de Vinhos do Brasil 2015/2016”
  • Wine Enthusiast Highlighted as top Brazilian wine/sparkling
  • 17.5 points Purple Pages by Jancis Robinson
  • Best Brazilian wine at “Top Ten Brazilian Expovinis 2011


2018 | 2014 | 2012 | 2011

Encorpado e, ao mesmo tempo, elegante. Para ser apreciado agora ou guarda (grande potencial de amadurecimento). Amadurecimento em Barris de Carvalho francês de 1º uso; tostagem ‘garagiste’; Produção exclusive e limitada, e apenas em grandes colheitas.


Harvest dates: March 2012 1st week;  Bottles: 4.450 750ml bottles (all numbered (Pizzato’s and D.O.V.V.); bottled at origin as a single lot bottling). Tech data: Alcohol (% vol.) : 13.5 Total acidity (tartaric acid equiv. g/l): 6.8 Residual sugar (g/l) : 2.4  pH: 3.54  Barrel stage (months): 13 (1st use), French oak, specialty toastin


Dark red with purple traces, dense; ripen red fruit, red fruit syrup, plum, spices, chocolate traces in the nose; well balanced, soft tannins, medium to high bodied, long finish with spices, prune and moca aftertaste. *average perceived


Name: Santa Lúcia, Vale dos Vinhedos;  Region: Vale dos Vinhedos, D.O.; Location: 29°10’17.91″S, 51°36’05.59 “W, 495 m.a.s.l. Vineyard Design: N-S row orientation, VSP. Soil: rocky clay basaltic origin Harves: hand picked


Beef or game. Medium spiced or mushromm based pastas and risottos, maturated cheese.


The grapes were destemmed, crushed and fermented in temperature-controlled stainless steel tanks, with a 15-day maceration time; then it was naturally malolactic fermented (no inoculation). The wine was aged on 1st use French oak barrels before bottling. The toasting policy for the barrels is intended to highlight the Merlot potential (garagiste toasting).


The best drinking temperature range is 16 – 18 oC (60 – 64 oF). Decanting could improve it.