Category Archives: brazilian wines

Chardonnay Brut and Moscatel by Panizzon

We tasted:

Chardonnay Brut

 

This Chardonnay Brut, has the classic Charmat method of elaboration, which is the second fermentation of the wine, at low temperatures. Clean in color and with greenish features with fine and delicate bubbles.
Aromas of tropical fruit, lemon, with touches of toasted bread and some almonds. In the mouth, pleasant, intense freshness, good structure, marked acidity, good persistence.
It can be served as an aperitif and accompany meals of fish and poultry.

 

 

 

Moscatel

Panizzon’s Moscatel Sparkling is produced by the Asti process from a single alcoholic fermentation at low temperatures. Clean in color and with greenish traces. It has intense aroma, with floral, fruity notes and honey. In soft and delicate mouth, with sweetness and freshness balanced.
This Moscatel is ideal with a desserts.

Advertisements

Harvest 2018 in Brazil: the best of decade

The Miolo Winery is close to finishing the 2018 harvest with a realization: for at least 6 years there was no climate so favorable for the quality of the vintage in Rio Grande do Sul. So far, in this decade, there were 2 harvests of exceptional quality: 2011 and 2012, but none will exceed the quality of 2018. In the 3 projects of Miolo in RS were collected 2/3 of the total estimated, which is 6.2 million kilos of grapes. In this way, it is already possible to safely assert its superior quality.

Climatic behavior x grape quality of the 2018 harvest

The winter of 2017 was one of the mildest in recent years, with a low accumulation of cold hours (below 7.2 ° C). Initially this caused a lot of fear, as it could generate negative reflexes in the breakage of the dormancy of the grape buds, interfering in the volume of production in 2018. However, the good phytosanitary status of the vines crown in the post-harvest of 2017 compensated for the lack of cold and the sprouting was vigorous and uniform. The less intense cold of the winter and the spring with favorable temperatures triggered the beginning of the sprouting, with 15 to 20 days of anticipation in most of the varieties.

The spring passed in the normal way, with no ups and downs of temperature, which led to continuous growth of the vegetation and flowering within the expected. Due to the reduced winter cold, some varieties showed fewer flowers per bunch, leaving them a little more “thin”, which influenced a lower average weight. In contrast, it provided a maturation with optimum quality and sanity in the early grapes, usually of more compacted bunches and susceptible to rot.

The rains of spring and early summer also occurred within the normal climate and only in October there was a week with slightly more intense rains that did not cause damage to the varieties that were still flowering.

The summer has been raining well below average due to the influence of the phenomenon “La Niña”, with very positive effects on the quality and sanity of the grape. The nocturnal mild temperatures are being a constant in the maturation period, with average thermal amplitude of 16 ° C, reaching in some cases to exceed 20 ° C, thus favoring the accumulation of coloring matter in the red varieties.

“Maximus” from Panizzon wine estate

Headquartered in Flores da Cunha / RS, Brazil’s largest city producer of wine, Panizzon wine estate founded in 1960 by Ricardo Panizzon and his sons, is today one of the country’s largest beverage companies.
The Durans vineyards are the birthplace of the Panizzon Wine grapes. The production of wines and sparkling wine made from its own vineyards guarantees excellence, due to the strict quality control that is done from the planting, which is carried out in vineyards until the vintage. These unique differentials guarantee the recognition of the Sparkling Wine and Panizzon Fine Wines, awarded in national and international competitions.

We tasted: Maximus

The Maximus wine is produced with grapes from its own vineyards and selected seedlings in the Campos de Cima da Serra at an altitude of 850 meters in Campestre da Serra, Rio Grande do Sul. It has been traditionally elaborated with daily reruns and temperature control. Aged in American and French oak wood.

This wine has an intense ruby ​​red color, with subtle yellow reflections evolved, result of a great thermal amplitude, favored by the terroir of the region of the fields from the top of the mountain range. The smell has an evolved aroma, intense and fresh, with notes of spices and touches of chocolate, coffee, tobacco and leather. In the mouth it is voluminous, dense, soft sweet and with pleasant and prolonged retro taste.

For the food pairing is ideal with red meat, game and pasta.

Miolo Quinta do Seival Alvarinho, Brazilian wine with Portuguese essence

Label was the big winner in the category ‘Brancos de outras castas e cortes‘ in the Great Event Wines of Brazil

A wine with a Brazilian signature and Portuguese essence: Quinta do Seival Alvarinho is the first Alvarinho wine made in Brazil with one of the grapes icons of Portugal. The Miolo winery invested in its adaptation in the terroir of the Southern Campaign in Rio Grande do Sul, in order to extract unique characteristics and express the whole personality of a great wine.

The first vines of alvarinho were planted in 2003, in our vineyards in the Southern Campaign / RS. It is a liquid relic. It is a unique wine of a Portuguese variety very much in vogue, but still little cultivated in Brazil. The Quinta do Seival Alvarinho is a label that reminds us of our Portuguese heritage and the historical connections between the two countries “, summarizes Adriano Miolo, superintendent of the group.

Versatile and medium intensity aromatic, has notes of peach, mango and honey. Its straw-yellow color translates all the elegance of the wine, whose label is a re-reading of the baroque, artistic movement of great influence in the Portuguese aesthetics of the XVI to XVIII centuries.

The high quality of this white wine with Brazilian DNA and Portuguese soul has just been recognized in the Great Wine Tasting 2017. Among the hundreds of samples tasted the Quinta do Seival Alvarinho stood out as the great winner in the category “Brancos de outras castas e cortes” being one of the 30 winners of the competition, which reinforces its perfect adaptation to the terroir of the Campaign and the excellent work that Miolo has been developing with the caste.

In addition to the Quinta do Seival Alvarinho, 8 other Miolo wines elaborated in the Rio Grande do Sul projects won Gold Medals at the tasting: Miolo Millésime Brut 2012, Miolo Tempranillo Reserva 2015, Miolo Sauvignon Blanc 2017, Miolo Reserva Pinot Noir 2016, Miolo Cuvée Tradition Brut Rosé, Miolo Cuvée Tradition Demi-Sec, Miolo Cuvée Giuseppe Chardonnay 2015 and Miolo Selection Pinot Grigio / Riesling 2016.

From the vineyards of the brand in the Valley of the São Francisco (BA) also received Gold Medals the sparkling Terranova Moscatel and Terranova Brut Rosé, and the red Testardi Syrah.

Recovered the first sea refined Brazilian wine

Miolo the Brazilian wine estate, announces the recovery of the first batch of aged Brazilian sparkling wine in an underwater cave. The company is the first and only in Brazil to use this method.

The operation was carried out on 12 October, 12 months after Miolo Cuvée Brut diving in the Brittany Sea, France. The labels will reach the Brazilian and European markets by the end of this year, for a special and limited edition.

“In Brazil and Europe there are high expectations regarding the withdrawal of bottles from the sea. We are approaching the end of the year, an expressive moment for sparkling wine sales and no doubt, lovers and collectors will want to have in their cellars and the first Brazilian product aged in an underwater cave, “says Adriano Miolo, superintendent of the Brazilian group.

Strategically immersed in the island of Ouessant, in the region known as Baie du Stiff, bottles of Miolo Cuvée Tradition Brut have been kept in contact with sea temperatures (11 to 13 ° C). The underwater cave creates ideal conditions for aging wines: darkness, total humidity, constant temperature and pressure.

According to Director Adriano, the effects of conservation of sparkling wines on the seabed are observed in laboratory tests and tastings. A submerged label has up to 10 times more molecular compounds than those aged with traditional methods; these compounds are responsible for the formation of aromas and complexity of the beverage. In the tests the results indicate the quality of the method: sparkling wines have a richer floral flavor, complexity, freshness and clear notes of butter and nuts.

New lots in 2018

In 2018 it will be possible to appreciate the results of the aging of another Miolo in a submerged cave: Miolo Cuvée Tradition Brut Rosé, in an even smaller edition. A small batch of the product rests in the Brittany Sea from June this year and has to stay there for 12 months. A second batch of Miolo Cuvée Tradition Brut was also submerged in June and will arrive in the market next year.

The labels of the Miolo Cuvée Tradition line are processed in the Vale dos Vinhedos in the state of Rio Grande do Sul in Brazil, with Chardonnay and Pinot Nero grapes using the traditional method, ie fermentation in the bottle itself; the process is the same as used by French maisons for processing Champagne.

Harvest in the moonlight, presented by Miolo cellar

 

The Miolo winery announces the launch of the 2017 harvest of one of its most unusual wines: the Reserva Sauvignon Blanc Colheita Noturna, made from grapes harvested in the cool dawns of the promising region of Campanha, in Rio Grande do Sul (Brazil).

 The poetic process of elaboration counted on a new technology of nocturnal mechanized harvest, implemented in Brazil in 2016 by the Miolo group, that launched, in the occasion, the first national wine coming from grapes harvested at night mechanically. All the procedures were accompanied by a team of the group, who made an inversion of schedules to dedicate themselves to the elaboration of the new Reserva Sauvignon Blanc.

 “We hide the curls of sunlight during the maturation so that in the moonlight we can harvest. The grapes come fresh to the winery for the beginning of the elaboration, which allows to preserve the aromas and to bring new characteristics to the fruit and, consequently, to the wine “, explains the oenologist and superintendent of the brand, Adriano Miolo.

He notes that the main differential of the process is the influence of low temperatures at night. The colder period preserves the green colors of the must, influencing not only the taste and aroma of the wine, but also its coloration.

“At dawn, the grape is chilled and has a different aromatic preservation from the fruit harvested during the day at high temperatures. We control the temperature of the Sauvignon Blanc still on the vine, allowing to highlight and explore some of its potentialities, in addition to maintaining its natural acidity, “details Adriano.

 Crystalline and young, the label is the expression of the romanticism of the harvest under the light of the moon. Elaborated “ice”,  should be consumed: the ideal temperature to enjoy the new Reserva Sauvignon Blanc is 8 ° C. Besides being ideal as an appetizer, it is the perfect companion for salads, fish, white meats, pastas, pizzas and cheeses. As it is a white wine with pronounced acid freshness, it harmonizes with light and medium-bodied foods. By contrast, it goes well with fatty foods and with tenderness to sweetness.

Sebastiano Sanna

ExpoVinis Brasil 21st edition

 

Luis Gutiérrez, of The Wine Advocate magazine – of the critic Robert Parker – comes to the country exclusively to give lecture at Forum ExpoVinis.

Between June 6 and 8, 2017, São Paulo (SP) will host the 21st edition of ExpoVinis Brasil, considered the main meeting of wines in Latin America, with more than 400 exhibiting brands. They are red, white, rosé and sparkling, with three days of intense programming for professionals and drinkers. In addition to tastings, the fair promotes business roundtables, lectures and special events, conducted by professionals who are a reference in the market.

Brazil, Chile, Portugal and Argentina are some of the countries that have already confirmed their presence at ExpoVinis, where they will present their trends in consumption and production. Important associations, such as the Brazilian Wine Institute (Ibravin) and Wines of Chile, will organize the participation of wineries representing their terroirs. The visitor will be able to make a true return to the world of wine through their glasses, as well as close deals with some of the main players in the segment.

Forum ExpoVinis

The first two days of ExpoVinis Brasil will be dedicated to the discussion of current events in wine production and marketing. To do so, it will bring renowned international critic Luis Gutiérrez (photo), who is part of the group of tasters of the magazine The Wine Advocate, signed by Robert Parker, maximum reference in the world of wine.

On June 6, Tuesday, Luis Gutiérrez speaks on the theme ‘The Rumors of the World Wine Industry in the Post-Robert Parker Era – How will the scoring scales and their influence on the wine market in Brazil be reconfigured’. Also will be discussed by market experts ‘Organic Wines and Biodynamic Production’, the ‘Trends and Perspectives of Chilean Wine’ and ‘The Diversity of Brazilian Wine Regions’.

On Wednesday, June 7, the Fórum ExpoVinis will be dedicated to importers, restaurants and retailers. Ari Gorenstein, CEO of the online store Evino, will address ‘E-Commerce in the Wine Sector and Loyalty Programs’. With focus on restaurants, ‘Innovation in Wine Chart Composition – How Great Sommeliers Compose Their Letters’ is the theme of the sommeliers John Pichetti’s lecture, restaurant D.O.M., and Thiago Locatelli, Varanda Grill.

Jorge Lucki, consultant at ExpoVinis Brazil and one of the most renowned wine columnists in the country, will talk about ‘Harmonizations of classic and daring wines’. Then, the sommelier Gabriela Bigarelli presents the theme ‘Improving the Relationship with Importers – Price and Tax Management’. ‘Trends in Wine Bar Allied to Good Food’ is the talk of Rafael Ilan, a member of the Bardega Wine Bar.

The Fórum ExpoVinis will conclude with the discussions on wine retail: how to work wine in a scenario of economic instability, portfolio diversification, how to increase retail profitability through direct import and the price ratio of imported and national wines.

The complete grid with the schedules and all themes will be announced shortly in www.expovinis.com.br.

« Older Entries