PIZZATO NATURE BRANCO TRADICIONAL D.O.V.V.

Referencial da casa para espumantes, vem sendo elaborado desde 2006 na modalidade Brut, sempre pelo método tradicional e com colheita designada. A partir da colheita 2012, elaborado nesta versão sem dosagem, mas não para todas as colheitas. Com a insígnia da Denominação de Origem Vale dos Vinhedos (D.O.V.V.).

HIGHLIGHTS

  • 91 pontos – Descorchados 2015
  • 91 pontos – Guia Adega de Vinhos Brasileiros 2015/2016
  • 90 pontos – Revista Gosto

COLHEITAS

2016 │ 2014 │ 2012

WINE FEATURES

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

SPECIFIC LOT/VINTAGE DATA

Vintage dates: January 2016. Base wine assemblage: 2013 wines, 85% Chardonnay / 15% Pinot Noir. Tech dataAlcohol (% 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 .

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 observada

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 Harvest: hand picked

FOOD PAIRING

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

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

SERVICE

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

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.