The Wines

PIZZATO Brand

The Wines: 2 origins, 2 brands

FAUSTO Brand • Grapes from Dr FAUSTO de Castro, Dois Lajeados (Dr Fausto Vineyard)

• Fruity, medium bodied, younger than Pizzato brand wines

PIZZATO Brand • Grapes from Vale dos Vinhedos, Bento Gonçalves (Santa Lúcia, Vale dos

Vinhedos vineyard)

• Medium to full bodied wines, aged wines, more complexity

• IPVV, DOVV (first GI ever in Brazil and first DO ever in Brazil, respectively)

PIZZATO whites

D.O.V.V. – DO Vale dos Vinhedos

Oaked x Non Oaked

5-7 ton/hectare

PIZZATO Chardonnay 2013

Freshness, fruitness, minerality.

D.O.V.V. – DO Vale dos Vinhedos certified

Analytical data:

Alcohol = 13; T.A. = 6,4; pH=3,4

Res.sugar = ~1,8; Oak = n/a; no malolactic

Highlights:

87-91 scores in several panels/contests for several yrs;

Best white at Vale dos Vinhedos contest (2x);

90 points Guia BR Vinhos 2013/2014 .:. Best White, Best Chardonnay

PIZZATO LEGNO

Chardonnay 2013

Fresh, fruity, mineral and subtly oaked

D.O.V.V. – DO Vale dos Vinhedos certified

Analytical data:

Alcohol = 13; T.A. = 5,7; pH=3,5

Res.sugar = ~1,8;

Oak = 11 months (1st/2nd/3rd use)

Highlights:

89-90 points

PIZZATO reds

D.O.V.V. (Denominação de Origem Vale dos Vinhedos) and

I.P.V.V. (Indicação de Procedência Vale dos Vinhedos)

3,5 to 6,5 ton/hectare

15+ years vines

Elegant in style, full bodied with freshness .:. cool/temperate climate wines

PIZZATO MERLOT Reserva 2010

Grapes from Santa Lúcia vineyard, Vale dos Vinhedos - DOVV

Structured but elegant wine for aging or even drinking now.

Analytical data:

Alcohol = 13,5 ; T.A. = 5,6; pH = 3,52

Res.sugar = ~2,1; Oak = 11 mo ( FR, 1st/2nd use)

Highlights: 89-92 points (several vintages), best Brazilian wine for several years; wine (1999 to 2002 vintages) that inspired the further DOVV, based on Merlot for reds.

PIZZATO CABERNET SAUVIGNON

Reserva 2008

Vale dos Vinhedos

IPVV (Indicação de Procedência – previous to DOVV)

Analytical data:

Alcohol = 13 ; T.A. = 5,9; pH = 3,65

Res.sugar = ~2,2; Oak = 11 mo (AM, 1st/2nd

use)

Highlights: 89-91 points (several vintages), double gold medal Bruxelles contest, gold medal in OIV international contests. Exported regularly to China.

PIZZATO TANNAT

Reserva 2008

Vale dos Vinhedos

IPVV (Indicação de Procedência – previous to DOVV)

Analytical data:

Alcohol = 13 ; T.A. = 6,3 ; pH = 3,52

Res.sugar ~1,95; Oak = 11 mo (FR, 1st/2nd use)

Highlights: successful in Germany and UK; 88 to 91 points in several panels/contests; best Tannat at Brazilian Wines Guide Adega 2012/2013

PIZZATO EGIODOLA

Reserva 2008

Vale dos Vinhedos

IPVV (Indicação de Procedência – previous to DOVV)

Egiodola grape: from Cotes du Gascoigne, Southwest France; The name Egiodola is a contraction of two Basque words, egiazko odola, meaning ‘true blood’ (Rézeau 1997)’.

Analytical data:

Alcohol = 13 ; T.A. = 5,5;

Res.sugar = ~1,9; Oak = 9 mo (FR, 1st/2nd use)

PIZZATO Alicante Bouschet

Reserva 2007

The only one Alicante Bouschet in commercial scale in Brasil; grape most used in Alentejo, Portugal; teinturier.

Analytical data:

Alcohol = 13 ; T.A. = 6,3; pH = 3,6

Res.sugar = ~2 ; Oak = 11 mo (FR, 1st/2nd use)

Highlights:

90 points ‘Guia Adega Vinhos BR 13/14’

88 to 90 points in several panels;

exported to Luxemburg, Belgium, UK and Canada

PIZZATO CONCENTUS

Gran Reserva 2008

Merlot and Tannat aged on French Oak; Cabernet in American Oak. Blend by the end of aging period. Blend:

Merlot 65%

Tannat 25%

Cabernet Sauvignon 10%

Analytical data:

Alcohol = 13,5 ; T.A. = 5,8;

Res.sugar = ~2,25; Oak = 12 mo ( FR/AM, 1st/2nd use)

Highlights: 89-92 points for several vintages ; Highlighted by Steven Spurrier at Decanter 2013

PIZZATO dna99

Single Vineyard Merlot 2008

Made only in very good to excelent vintages; the idea is to make a tribute to first wine ever made at Pizzato, the Pizzato Merlot 1999. So, it has the same dna as that wine from 1999 DNA99

Analytical data:

Alcohol = 14 ; T.A. = 5,9;

Res.sugar = ~2,3; Oak = 12 mo ( FR, 1st use, Noisette)

Highlights: 93 points Decanter/Spurrier; 92 points Best Brazilian wine Guia Adega de Vinhos 13/14; 89-93 points(2005); best Brazilian wine at

Expovinis 2011, Lucki, Copello, Germany Wine Magazine

Best wine among reds, whites and sparklings at “Guia Vinhos Brasileiros 13/14”, ‘MerlotKing of Brazil’ Svein Lindn etc

PIZZATO Sparklings

Traditional Method (Classic/Champenoise)

D.O.V.V. – DO Vale dos Vinhedos – rules:

12 ton/ha (maximum)

60% Pinot Noir e/ou Chardonnay (can be completed with Italic Riesling)

9 months sur lies (at least)

Pizzato BRUT

Branco TRADICIONAL 2013

Traditional Method (Champenoise)

D.O.V.V. – DO Vale dos Vinhedos

10 months sur lattes time

Chardonnay/Pinot Noir @ 80/20 % assemblage

Analytical data:

Alcohol = 12; T.A. = 7 ; pH = 3,3;

Final sugar ~ 9 g/l; Sur lattes = 10+ months;

Highlights: GOLD MEDAL @ CIVB,

90 points Revista Adega (DOVV sparkl tast)

90 points Guia de Vinhos BR (Adega)

Pizzato BRUT

Rosé TRADICIONAL 2013

Traditional Method (Champenoise)

First DOVV rose sparkling ever

10 months sur lattes time

Pinot Noir/Chardonnay in 85/15 %

Analytical data:

Alcohol = 12; T.A. = 7,2; pH = 3,25;

Final sugar ~ 11 g/l; Sur lattes= 10+ months;

Highlights : GOLD MEDAL @ CIVB, 89 points Revista Adega, others