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Fausto (de Pizzato) Merlot Rosé

O Fausto Rosé teve sua primeira edição em 2007, já obtendo sucesso sendo escolhido o Rosé mais representativo da Avaliação Nacional de Vinhos da colheita 2007.

Com uvas Merlot do vinhedo Dr Fausto (e em algumas colheitas contendo Cabernet Sauvignon no corte), este vinho prima pela expressão de aromas e frescor, tanto no olfato como no palato.

Destaques

  • 89 pontos Revista Adega (junho/2015)
  • Melhor Rosé do Guia Adega de Vinhos do Brasil 2014/2015
  • Melhor Rosé do Guia Adega de Vinhos do Brasil 2013/2014
  • Vinho Rosé mais representativo da Avaliação Nacional de Vinhos de 2007
  • 87-89 pontos – vários painéis pelo Brasil e no exterior
  • Exportado para: EUA, Reino Unido
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 7 – 10 oC (59 – 64 oF).

  • Colheita

    Specific Vintage Information

    Harvest dates: February 2018 Bottles: 10.000 750ml bottles (numbered) 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 for 15 days. , with a 8-day maceration time including fermentation (average) with selected yeasts; no malolactic, no oak.

TECHNICAL DATA SHEET OF THE YEAR