Our Wines


Pizzato Tannat

A partir de vinhedos próprios no Vale dos Vinhedos, local onde a família Plínio Pizzato foi pioneira na condução em espaldeiras (simples e lira) desde meados dos anos 1980.

Elaborado desde a colheita 2003, sempre esteve entre os mais destacados Tannat brasileiros. Está presente em pontos de referência gastronômica no Brasil e na Europa (The River Hotel Savoy London, restaurantes estrelados Michelin na Alemanha, outros).


  • Melhor Tannat brasileiro do Guia Adega de Vinhos do Brasil 2012/2013
  • 91 pontos - Weinwirtschaft (revista alemã)
  • 89-91pontos – vários painéis pelo Brasil e no exterior (várias colheitas)
  • Bastante sucesso no Reino Unido e Alemanha
  • Exportado para diversos mercados: EUA, Canadá, Reino Unido, Alemanha, Luxemburgo, Bélgica
  • 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


    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


    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


    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).