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Pizzato DNA 99
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Pizzato DNA 99 Single Vineyard Merlot D.O.V.V.

1999, the first winegrowing vintage for PIZZATO, only 15.500 bottles were made; the wine was the Pizzato Merlot 1999. When launched, by Sept, 2000, the Pizzato Merlot 1999 became the ‘reference’ wine for the merlot varietal potential in Vale dos Vinhedos/Serra Gaúcha area. Currently, the merlot is considered the best varietal for red wines in Serra Gaúcha/Vale dos Vinhedos.

So, taking the same vineyard that provided grapes for Pizzato Merlot 1999 as the origin, PIZZATO makes this very exclusive Merlot made only in years which presented a growing season that resembled the 1999 one. That’s the reason the wine was called dna99: same location/vineyard, older vines, lower production, similar growing season and same people behind the winegrowing, or something like ‘1999’s Pizzato Merlot DNA’.

Historical Highlights

  • 95 points Decanter Wine Magazine (2018)
  • 94 points Decanter Wine Magazine (2016)
  • 93 points Decanter (Steven Spurrier)
  • Best Brazilian wine at “Top 6 Brazil” at Decanter Magazine, October 2016
  • Best Brazilian still wine at “Top 6 Brazil” at Decanter Magazine, 2013
  • 93 pontos Weinwirtschaft (Germany Wine Magazine) 
  • Best Brazilian wine among reds, whites and sparklings at “Guia Adega de Vinhos do Brasil 2013/2014”
  • Best Brazilian wine among reds, whites and sparklings at “Guia Adega de Vinhos do Brasil 2015/2016”
  • 92 points “Guia Adega de Vinhos do Brasil 2013/2014”
  • 92 points “Guia Adega de Vinhos do Brasil 2015/2016”
  • Wine Enthusiast Highlighted as top Brazilian wine/sparkling
  • 17.5 points Purple Pages by Jancis Robinson
  • Best Brazilian wine at “Top Ten Brazilian Expovinis 2011”
Colheitas
  • Proposta

    Wine Features

    Full bodied, elegant. To be enjoyed now or to age (very good aging potential). 1st use French oak barrels aging; ‘garagiste’ toasting. Very exclusive and limited production .

  • Degustação

    Tasting Notes

    Dark red with purple traces, dense; ripen red fruit, red fruit syrup, plum, spices, chocolate traces in the nose; well balanced, soft tannins, medium to high bodied, long finish with spices, prune and moca aftertaste. *average perceived

  • Harmonização

    Food Pairing

    Beef or game. Medium spiced or mushromm based pastas and risottos, maturated cheese.

  • Serviço

    Serving

    The best drinking temperature range is 16 – 18 oC (60 – 64 oF). Decanting could improve it.

  • Colheita

    Specific Vintage Information

    Harvest dates: March 2012 1st week;  Bottles: 4.450 750ml bottles (all numbered (Pizzato’s and D.O.V.V.); bottled at origin as a single lot bottling). Tech data: Alcohol (% vol.) : 13.5 Total acidity (tartaric acid equiv. g/l): 6.8 Residual sugar (g/l) : 2.4  pH: 3.54  Barrel stage (months): 13 (1st use), French oak, specialty toasting

  • Vinhedo

    Vineyard

    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 Harves: hand picked

  • Elaboração

    Winemaking

    The grapes were destemmed, crushed and fermented in temperature-controlled stainless steel tanks, with a 15-day maceration time; then it was naturally malolactic fermented (no inoculation). The wine was aged on 1st use French oak barrels before bottling. The toasting policy for the barrels is intended to highlight the Merlot potential (garagiste toasting).

TECHNICAL DATA SHEET OF THE YEAR
  • Proposta

    Proposta

    Full bodied, elegant. To be enjoyed now or to age (very good aging potential). 1st use French oak barrels aging; 'garagiste' toasting Very exclusive and limited production: 5.400 bottles.

  • Degustação

    Degustação

    Dark red with purple traces, dense; ripen red fruit, red fruit syrup, plum, spices, chocolate traces in the nose; well balanced, soft tannins, medium to high bodied, long finish with spices, prune and moca aftertaste.

  • Harmonização

    Harmonização

    Beef or game. Medium spiced or mushromm based pastas and risottos, maturated cheese.

  • Serviço

    Serviço

    Para melhor apreciar os pontos fortes deste vinho, sugere-se que a temperatura da bebida esteja entre 15 e 18 °C. Sugere-se leve decantação.

  • Colheita

    Colheita

    Garrafas: 5.400 garrafas de 750 ml, todas numeradas. Também com numeração da D.O.V.V. Dados Técnicos Álcool (% vol.) :14 (13,8) Açúcar residual (g/l) :2,2 Acidez total (g/l ác.tartárico): 5,67 pH: 3,55 Tempo de barril (meses): 12 (1º uso, francês, MT) Datas da Colheita: 1ª semana de março de 2011

  • Vinhedo

    Vinhedo

    Nome: Santa Lúcia, Vale dos Vinhedos Região: Vale dos Vinhedos, Denominação de Origem Localização: 29°10'17.91"S, 51°36'05.59"O, 495 m.a.n.m. Arquitetura: Espaldeiras com orientação norte-sul. Solo: De origem basáltica, franco, com pedregulhos e argiloso Colheita: manual

  • Elaboração

    Elaboração

    Fermentação e maceração em tanques de aço inoxidável, com leveduras selecionadas e temperatura controlada. Tempo total de fermentação e maceração de 16 dias. Passagem por barris de carvalho francês de média tostagem (MT) de primeiro uso, desenvolvido especificamente para amadurecimento de merlots. Amadurecimento posterior ao engarrafamento em caves a 16oC .

TECHNICAL DATA SHEET OF THE YEAR
  • Proposta

    Proposta

    Full bodied, elegant. To be enjoyed now or to age (very good aging potential). 1st use French oak barrels aging; 'garagiste' toasting Very exclusive and limited production: 4.300 bottles.

  • Degustação

    Degustação

    Dark red with purple traces, dense; ripen red fruit, red fruit syrup, plum, spices, chocolate traces in the nose; well balanced, soft tannins, medium to high bodied, long finish with spices, prune and moca aftertaste.

  • Harmonização

    Harmonização

    Beef or game. Medium spiced or mushromm based pastas and risottos, maturated cheese.

  • Serviço

    Serviço

    The best drinking temperature range is 16 - 18 oC (60 - 64 oF). Decanting would improve it.

  • Colheita

    Colheita

    Bottles: 4.300 bottles, numbered; bottled at origin as a single lot bottling; Tech data: Alcohol (% vol.) : 14 Residual sugar(g/l) : 2.3 Total acidity (g/l tartaric acid equiv.): 5.92 pH: 3.65 Barrel stage (months): 11 (1st use), French oak, specialty toasting Vintage dates: March, 2008

  • Vinhedo

    Vinhedo

    Name: Santa Lúcia, Vale dos Vinhedos Region: Vale dos Vinhedos, D.O. Location: 29°10'17.91"S, 51°36'05.59"O, 495 m.a.s.l. Vineyard Design: N-S row orientation, VSP. 22 years old vineyard. Soil: rocky clay basaltic origin Harvest: hand picked

  • Elaboração

    Elaboração

    The grapes were destemmed, crushed and fermented in temperature-controlled stainless steel tanks, with a 15-day maceration time; then it was naturally malolactic fermented. The wine was aged on 1st use French oak barrels for 11 months before to bottling. The toasting policy for the barrels is intended to highlight the Merlot potential (garagiste toasting).

TECHNICAL DATA SHEET OF THE YEAR