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Fausto (de Pizzato) Tannat

A Pizzato foi pioneira no plantio de Tannat em espaldeiras na serra gaúcha nos anos 1980, decorrente de visita do Sr Plínio Pizzato ao Uruguai por ocasião da ‘reconversão viti-vinícola’ em curso à época. Nos anos 1990 a família levou a Tannat para o vinhedo Dr Fausto.

Elaborado desde a colheita 2005, passou a ser engarrafado com a colheita 2007 como demanda do mercado alemão e, a partir da edição 2009 passou a ser comercializado nos mercados brasileiro, de Luxemburgo e Reino Unido.

Destaques

  • 88-89 pontos – Vários painéis pelo Brasil e no exterior (várias colheitas)
  • Bastante sucesso na Alemanha e Luxemburgo
  • Exportado para diversos mercados: Reino Unido, Alemanha, Luxemburgo, Bélgica
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.