Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2019 edition article on Brazil (see blue link below).
The Miolo estate was founded in 1897, after Italian immigrant Giuseppe Miolo arrived in Brazil with a passion for grapes and vines. He bought a piece of land called Lote 43 and started to plant grapes, bringing the tradition of Italian winemaking to Brazil. Today, the business is still lead by the Miolo family and one of the estate’s most elegant wines is named after this first parcel.
After almost a century of growing grapes, the company started to make its own wine in 1990. Nowadays, Miolo produces 15 million litres of wine per year – red, white and sparkling – with grapes grown on 1200 hectares of vineyards. The aim of the winery is to create a range of sparkling, red and white wines that have Old World character, but also with their own Brazilian twist. It has become Brazil’s number one producer; exporting more wine than any other Brazilian winery.
The winery is located in the Vale dos Vinhedos region, situated between the cities of Bento Goncalves, Garibaldi and Monte Belo. Translated as ‘the valley of vineyards’, the Vale dos Vinhedos is the only region in the country with a certification of geographical indication. However, Miolo have vineyards all over the country – all the way down to Campanha, by the Uruguayan border.
It is impossible to talk about Miolo without mentioning Miolo Lote 43. Produced with the best vintages only, this signature red wine reflects the story of the Miolo family. Upon arrival in Brazil in 1897, patriarch Giuseppe Miolo purchased his land lot, known as Lote 43, in Vale dos Vinhedos, where Miolo Winery is located today. Not only does this wine pay honors to the family patriarch, it also expresses the most distinctive characteristics of the region.
The grapes were hand picked in boxes of 20 kilos from Lote 43. The grapes were selected by hand on a selection table. The alcoholic fermentation took place in stainless steel tanks at a temperature from 28 to 30 º C for approximately 15 days, the pomace being mixed with the wine by pumping over. After the fermentation, the tanks were closed and the wine was left 15 to 20 days in contact with the skin. Malolactic fermentation occurred spontaneously and immediately. The Merlot and Cabernet Sauvignon wines were aged separately, 50% in new barrels of American oak and 50% in French oak barrels for a period of approximately 12 months. The wine was bottled without filtration, to ensure greater aromatic intensity. After bottling the wine was stowed in the cellars of Miolo to rest.
50% Cabernet Sauvignon, 50% Merlot.
Aromas include liquorice, tar, dark chocolate, mocha and spice. Good fruit concentration; firm tannins and a savoury note. A full-bodied, modern style.