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PIZZATO RESERVE CABERNET SAUVIGNON |
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| WINEMAKER : Flavio Pizzato |
| VINEYARDS : Pizzato Vineyards |
| ALTITUDE : 690 meters |
| COMPOSITION : 100% Estate Grown Cabernet
Sauvignon |
| HARVEST DATE : March 2004 |
| ALCOHOL : 13.3% |
| RELEASE DATE : 2006 |
| RESIDUAL SUGAR : 2.01 g/l |
| PH :
3.69 |
| TA (wine acidity) :
5.3 g/l |
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| WINEMAKING : The grapes were de-stemmed,crushed and fermented in temperature-controlled stainless steel tanks, with a short maceration time; then it was naturally malolactic fermented. 20% of the wine was aged in American oak barrels for 5 months before to bottling. |
| TASTING NOTES : Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; it’s a well balanced, good length, and medium to high-bodied, medium-dry wine. |
| FOOD PAIRINGS : Beef, lamb, game, turkey, medium to high spiced pastas and risottos, aged cheeses. |
| CASE PRODUCTION : 2050 |
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PIZZATO RESERVE MERLOT |
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| WINEMAKER : Flavio Pizzato |
| VINEYARDS : Pizzato Vineyards |
| ALTITUDE : 690 meters |
| COMPOSITION : 100% Estate Grown Merlot |
| HARVEST DATE : Feb 2004 |
| ALCOHOL : 13.3% |
| RELEASE DATE : 2006 |
| RESIDUAL SUGAR : 1.85 g/l |
| PH :
3.64 |
| TA (wine acidity) :
5.25 g/l |
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| WINEMAKING : The grapes were de-stemmed, crushed and fermented in temperature-controlled stainless steel tanks, with a short maceration time; then it was naturally malolactic fermented. 20% of the wine was aged in American oak barrels for 5 months before to bottling. |
| TASTING NOTES : Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; it’s a well balanced, good length, and medium to high-bodied, medium-dry wine. |
| FOOD PAIRINGS : Beef, lamb, game, turkey, medium to high spiced pastas and risottos, aged cheeses. |
| CASE PRODUCTION : 2775 |
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PIZZATO RESERVE TANNAT |
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| WINEMAKER : Flavio Pizzato |
| VINEYARDS : Pizzato Vineyards |
| ALTITUDE : 690 meters |
| COMPOSITION : 100% Estate Grown Tannat |
| HARVEST DATE : Feb 2004 |
| ALCOHOL : 13.3% |
| RELEASE DATE : 2006 |
| RESIDUAL SUGAR : 1.90 g/l |
| PH :
3.7 |
| TA (wine acidity) :
5.90 g/l |
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| WINEMAKING : The grapes were de-stemmed,crushed and fermented in temperature-controlled stainless steel tanks for 19 days, including maceration time; then it was naturally malolactic fermented. Aged in American oak barrels for 4 months before to bottling. |
| TASTING NOTES : Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; it’s a well balanced, good length, and medium to high-bodied, medium-dry wine with fine tannins. |
| FOOD PAIRINGS : Beef, lamb, game, turkey, medium to high spiced pastas and risottos, aged cheeses. |
| CASE PRODUCTION : 583 |
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PIZZATO RESERVE EGIODOLA |
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| WINEMAKER : Flavio Pizzato |
| VINEYARDS : Pizzato Vineyards |
| ALTITUDE : 690 meters |
| COMPOSITION : 100% Estate Grown Egiodola (a Bordeaux hybrid of Abouriou and Fer Servadou) |
| HARVEST DATE : Feb 2004 |
| ALCOHOL : 13.3% |
| RELEASE DATE : 2006 |
| RESIDUAL SUGAR : 1.75 g/l |
| PH : 3.69 |
| TA (wine acidity) : 5.00 g/l |
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| WINEMAKING : The grapes were de-stemmed, crushed and fermented in temperature-controlled stainless steel tanks for 15 days, including maceration time; then it was naturally malolactic fermented. 40% of the wine aged in American oak barrels for 2 months before to bottling. |
| TASTING NOTES : Vivid, dark, red with violet traces in appearance; red fruit, raspberries, raisins, jam; it’s a well balanced, good length, and medium to high-bodied, medium-dry wine with fine tannins. |
| FOOD PAIRINGS : Pasta, medium to soft chesses, chicken with red or heavy sauces. |
| CASE PRODUCTION : 791 |
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PIZZATO CHARDONNAY |
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| WINEMAKER : Flavio Pizzato |
| VINEYARDS : Pizzato Vineyards |
| ALTITUDE : 690 meters |
| COMPOSITION : 100% Estate Grown Chardonnay |
| HARVEST DATE : February 2007 |
| ALCOHOL : 12,5% |
| RELEASE DATE : 2007 |
| RESIDUAL SUGAR : 1.31 g/l |
| PH :
3.39 |
| TA (wine acidity) :
5.97 g/l |
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| WINEMAKING : The grapes were de-stemmed, crushed and gently pneumatic-pressed. Then wine was clarified and fermented with very low temperatures to retain floral and fruit characters, and finally malolactic fermented. |
| TASTING NOTES : Clear, bright, straw green to yellow pale; fine and elegant, with white flower, green apple, pineapple, pearl and citric fruit; dry, well balanced, fresh, light to medium bodied, a clear and medium to long finish. |
| FOOD PAIRINGS : Light fish dishes, pastas with white sauce, fresh cold salads and shellfish. |
| CASE PRODUCTION : 700 |
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PIZZATO CONCENTUS 2002 |
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| WINEMAKER : Flavio Pizzato |
| VINEYARDS : Pizzato Vineyards |
| ALTITUDE : 690 meters |
| COMPOSITION : 100% Estate Grown – Merlot (40%) Tannat (40%) Cabernet Franc (10%) & Cabernet Sauvignon (10%) |
| HARVEST DATE : Feb & March 2002 |
| ALCOHOL : 13,3% |
| RELEASE DATE : 2004 |
| RESIDUAL SUGAR : 2 g/l |
| PH :
3.7 |
| TA (wine acidity) :
5 g/l |
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| WINEMAKING : The grapes were de-stemmed, crushed and fermented in temperature-controlled stainless steel tanks, with a 16-day maceration time after fermentation (average); then it was naturally malolactic fermented. The final blend is Merlot, Tannat, Cabernet Sauvignon and Cabernet Franc (40/40/10/10%). 50% of the final blend was aged in French oak barrels for 6 months and 50% in American oak barrels for 6 months. |
| TASTING NOTES : Red-ruby dense in color, with red fruit jelly, spices, mocha and earthy nose, with a good balanced body-acidity and complexity, a dry and long finish with fine tannins. |
| FOOD PAIRINGS : Perfect with grilled beef, roast pork and roasted game; very good with spaghetti, risotto and mushroom sauce based dishes. |
| CASE PRODUCTION : 2777 |
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FAUSTO CABERNET SAUVIGNON |
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| WINEMAKER : Flavio Pizzato |
| VINEYARDS : Dr. Fausto Vineyards |
| ALTITUDE : 500 meters |
| COMPOSITION : 100% Estate Grown Cabernet Sauvignon |
| HARVEST DATE : March 2005 |
| ALCOHOL : 13% |
| RELEASE DATE : 2007 |
| RESIDUAL SUGAR : 1.91 g/l |
| PH :
3.7 |
| TA (wine acidity) :
5.62 g/l |
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| WINEMAKING : The grapes were de-stemmed, crushed and fermented in temperature-controlled stainless steel tanks, with a short maceration time; then it was naturally malolactic fermented. 20% of the wine was aged in American oak barrels for 5 months before bottling. |
| TASTING NOTES : Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; it’s a well balanced, good length, and medium to high-bodied, medium-dry wine. |
| FOOD PAIRINGS : Beef, lamb, game, turkey, medium to high spiced pastas and risottos, aged cheeses |
| CASE PRODUCTION : 3500 |
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FAUSTO MERLOT |
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| WINEMAKER : Flavio Pizzato |
| VINEYARDS : Dr. Fausto Vineyards |
| ALTITUDE : 500 meters |
| COMPOSITION : 100% Estate Grown Merlot |
| HARVEST DATE : February 2005 |
| ALCOHOL : 13% |
| RELEASE DATE : 2007 |
| RESIDUAL SUGAR : 1.81 g/l |
| PH :
3.69 |
| TA (wine acidity) :
5.70 g/l |
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| WINEMAKING : The grapes were de-stemmed, crushed and fermented in temperature-controlled stainless steel tanks, with a short maceration time; then it was naturally malolactic fermented. 10% of the wine was aged in American oak barrels for 5 months before bottling. |
| TASTING NOTES : Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; it’s a well balanced, good length, and medium to high-bodied, medium-dry wine. |
| FOOD PAIRINGS : Beef, lamb, game, turkey, medium to high spiced pastas and risottos, aged cheeses |
| CASE PRODUCTION : 2000 |
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FAUSTO MERLOT ROSE |
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| WINEMAKER : Flavio Pizzato |
| VINEYARDS : Dr. Fausto Vineyards |
| ALTITUDE : 500 meters |
| COMPOSITION : 100% Estate Grown Merlot |
| HARVEST DATE : March 2007 |
| ALCOHOL : 12,8% |
| RELEASE DATE : 2007 |
| RESIDUAL SUGAR : 1.58 g/l |
| PH :
3.39 |
| TA (wine acidity) :
5.90 g/l |
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| WINEMAKING : The grapes were only de-stemmed without crushing. Then left the marc in cold maceration in stainless steel tanks. After a few hours pressed gently to avoid color and tannin over extraction. Finally the wine was clarified and fermented as white wine, with very low temperatures to retain floral and fruit characters. |
| TASTING NOTES : The wine has real brilliance, goes from a rose pink to red with salmon nuances; it smells sweet despite the wine is dry, with layers of rose, tropical fruit, strawberry, raspberry, guava, fig compote; fresh, crispy, dry, clean and medium to long finish |
| FOOD PAIRINGS : Sandwiches, light fish, boiled, steamed or lightly prepared shellfish, salads, cheeses, quiches |
| CASE PRODUCTION : 515 |
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