PIZZATO BRUT 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.).
- 90 pontos – Guia Adega dos Vinhos Brasileiros 2013/2014
- 90 pontos – Especial D.O.V.V. Revista Adega (melhor espumante D.O.V.V.)
- Medalha de ouro – Concurso Internacional de Vinhos do Brasil (CIVB, OIV)
2017 │ 2016 │ 2015
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 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
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
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
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
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
In small lots in order to have more sur lattes time by the end. Manual operated, bottle by bottle