Our Wines


Pizzato Brut Rose Tradicional D.O.V.V.

O espumante rosado da Pizzato vem sendo elaborado desde 2007, sempre pelo método tradicional e com colheita designada.

Sempre seguiu as regras da Indicação de Procedência Vale dos Vinhedos e a partir da colheita 2013 as regras da Denominação de Origem Vale dos Vinhedos (D.O.V.V.).

Elaborado a partir de uvas próprias cultivadas no vinhedo Santa Lúcia, no Vale dos Vinhedos.


  • Medalha de ouro no Concurso do Espumante Brasileiro em 2013
  • 89 pontos – Revista Adega
  • 88-89 pontos – várias publicações
  • Proposta

    Wine Features

    Méthode Traditionelle (champenoise). Long lees contact (sur lattes), currently at least 15 months. Vale dos Vinhedos D.O.V.V.

  • Degustação

    Tasting Notes

    Clear, bright, light yellow with green traces; fine and elegant, white flowers and minerality, ripen citric fruit, candied fruit and bread; fruity, dry, fresh, well balanced, medium bodied, medium to long finish, creamy. * notas geralmente observadas

  • Harmonização

    Food Pairing

    Fish dishes, sea food in general, white meats, entries and desserts.

  • Serviço


    The suggested drinking temperature range is 4 – 7 oC (39 – 45 oF).

  • Colheita

    Specific Lot/Vintage Data

    Vintage dates: January 2016. Base wine assemblage: 2013 wines, 85% Chardonnay / 15% Pinot Noir. Tech data: Alcohol (% vol.) : 12; Final sugar(g/l) : 9; Total acidity (g/l tartaric acid equiv.): 7; pH: 3.3; Lees time (months):15 and increasing for the most recent disgorgements .

  • Vinhedo


    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 Harvest: hand picked.

  • 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


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