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Fausto Merlot
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Fausto (de Pizzato) Merlot

Merlot grape is the one to which Pizzato is totally related in Brazil since its first wine ever made, back in 1999.


Made with grapes from Pizzato’s younger vineyard, DR FAUSTO, this wine has a balance between fruity and spice characters.

Highlights

  • Lufthansa’s Business Class em 2014
  • Highlighted on the ‘1000 Wines to Taste’ guide
  • 88-90 points – rated in average in tasting panels
  • Exported to several countries: USA, Canada, Norway, UK, Germany and China
Colheitas
  • Proposta

    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.

  • Degustação

    Tasting Notes

    Red ruby, intense; nose with red fruit, prune, cereal, anise, floral. Soft tannins, medium bodied, well balanced with right alcohol content; medium to long aftertaste. *average perceived

  • Harmonização

    Food Pairing

    Grilled beef, roast pork and roasted light game; very good with spaghettis, risottos and mushroom-sauces-based dishes.

  • Serviço

    Serving

    The best drinking temperature range is 15 – 18 oC (59 – 64 oF).

  • Colheita

    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

  • Vinhedo

    Vineyard

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

  • Elaboração

    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.