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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.

Destaques

  • 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
  • Proposta

    Wine Features

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

  • Degustação

    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

  • Harmonização

    Food Pairing

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

  • Serviço

    Service

    The suggested drinking temperature range is 4 – 6 oC (39 – 45 oF).

  • Colheita

    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/l tartaric acid equiv.): 7; pH: 3.4; Lees time (months): 4 and increasing for the most recent disgorgements .

  • Vinhedo

    Vineyard

    Nome: Dr Fausto. Região: Dois Lajeados, Serra Gaúcha. Localização: 28°57'45.72"S, 51°48'33.74"O, 460 m.s.n.m. Arquitetura: espaldeiras simples. Solo: de origem basáltica, franco, com pedregulhos e argiloso. Colheita: totalmente manual.

  • Elaboração

    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.

  • Formação de Espuma

    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.

  • Dégorgement

    Dégorgement

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

TECHNICAL DATA SHEET OF THE YEAR