The Wines

FAUSTO 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)

FAUSTO still

Dr. FAUSTO vineyard

Fresher wines, medium bodied

Oak usage: limited in time and to 3rd and more usage barrels

More flexible (no GI rules)

It can be seen as the entry level line for Pizzato winery as whole

FAUSTO Chardonnay /

Pinot Grigio 2013

Dr Fausto vineyard

Fresh and food friendly

Analytical data:

Alcohol = 12; T.A. = 6,5 ; Res.sugar = ~1,6;

Oak = 0;

Highlights: exported to Texas/USA, UK, Finland;

87-88 points historically;

FAUSTO Chardonnay 2013

Dr Fausto vineyard

Fresh and food friendly

Analytical data:

Alcohol = 12,5; T.A. = 6,28 ; Res.sugar = ~1,6;

Oak = 0;

Highlights:

exported to Texas/USA, UK, Finland; 87-89 points historically; selected for Business Class at British Airways

FAUSTO ROSÉ 2014

Dr Fausto vineyard

Fresh and food friendly

Merlot grapes

Analytical data:

Alcohol = 12,5; T.A. = x,x ; Res.sugar = ~x,x;

Oak = 0;

Highlights: exported to Texas/USA, UK;

87-89 points historically;

Best Rosé at Guia Adega Brazilian Wines 13/14

Best Rosé at Guia Adega Brazilian Wines 14/15

FAUSTO MERLOT 2012

Dr Fausto vineyard

Fruit forward, medium bodied, french oak 3rd to 5th use barrels

Analytical data:

Alcohol = 13; T.A. = 5,5 ; Res.sugar = ~2,3;

Oak = 8 months;

Highlights : 88-89 points historically; exported to China, USA, Canada, Norway, Germany, UK

Selected at Jim Gordon’s “1000 Great Wines that won’t cost a fortune, from the world’s best wineries”

Selected to Lufthansa Airlines Business Class

FAUSTO CABERNET Sauvignon 2012

Dr Fausto vineyard

Fruit forward, medium bodied, american oak 3rd and 4th use barrels

Analytical data:

Alcohol = 13; T.A. = 5,72; Res.sugar = ~1,9;

Oak = 9mo, American;

Highlights: 88-90 points historically; exported to China, USA , Canada, Norway, UK

FAUSTO TANNAT 2011

Dr Fausto vineyard

Medium bodied, fruity aromas mixed with earthy and leather family aromas

Analytical data:

Alcohol = 13; T.A. = 5,9; Res.sugar = ~1,8;

Oak = 9 months, french oak 3rd , 4th and 5th use barrels

Highlights : among the best Tannats available in GER; first vintage 2007 as GER market demand; contests: 87 to 89 points

FAUSTO VIOLETTE

Dr Fausto vineyard

Sweetened red; blend of:

Cabernet Sauvignon (50%) +

Merlot (35%) +

Alicante Bouschet (15%)

Analytical data:

Alcohol = 12,5; T.A. = 6,2; Sugar = ~50 g/l;

Highlights : exported to USA for Southern Wine & Spirits; contests: 86 to 88 points

FAUSTO VERVE Gran Reserva 2010

New High Toasted French Oak Barrels: fruit from the wine youthfullness plus chocolate/coffee aromas from the HT barrels.

Blending:

Cabernet 50% / Merlot 30% / Tannat 20%

Analytical data:

Alcohol = 13,5; T.A. = 5,9; Res.sugar = ~2,3;

Oak = 11 months;

Highlights : best Brazilian new red wine launched in 2012(new label); 89-91 points in several panels

FAUSTO sparklings

Traditional method (champennoise)

- Fruitier, floral, lighter

- Short sur lattes time (4-7 months)

- Easy going, casual

FAUSTO BRUT Tradicional

Traditional Method (Champenoise)

Light to medium bodied, creamy sparkling; fruit and floral aromas;

Analytical data (lots TR01 to TR04 2014):

Base wine as Chardonnay/Pinot Noir at 93/7 %

Alcohol = 12; T.A. = 7 ; pH = 3.4;

Final sugar ~ 12 g/l; Sur lattes= 5 months average;

Highlights :

GOLD MEDAL @ CIVB,

90 points at Brazilian Wine Guide by Adega 2013/2014

FAUSTO BRUT Rosé Tradicional

Traditional Method (Champenoise)

Light to medium bodied, creamy sparkling; fruit and floral aromas;

Analytical data (2014):

Base w.: Pinot N./Chardonnay/Merlot at 60/30/10 %

Alcohol = 12; T.A. = 7 ; pH = 3.4;

Final sugar ~ 12 g/l; Sur lattes= 5 months average;

FAUSTO DEMI-SEC Tradicional

Traditional Method (Champenoise)

Light to medium bodied, creamy sparkling; fruit and floral aromas; very good balance between sweet and acidity; very refreshing.

Analytical data (lots TR01 to TR04 2014):

Base wine as:

Chardonnay/Pinot Noir at 93/7 %

Alcohol = 12; T.A. = 7 ; pH = 3.4;

Final sugar ~ 25 g/l; Sur lattes= 5 months average;

Highlights : 88 points at Brazilian Wine Guide by Adega 2013/2014