# Pássaro Negro (NV)

- **Producer:** Vinha Solo
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot
- **Region:** Serra Gaúcha, Brazil
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €27
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** strawberry, cherry, raspberry, plum, violet, vanilla, mushroom, forest floor, cinnamon

## About this wine

Vinha Solo was founded by architect Milton Scola and businessman Raimundo Demore in Fazenda Souza, Serra Gaúcha. The estate encompasses 20 hectares managed under a strict minimal-intervention ethos, crafting authentic terroir-driven wines named after native birds. Pássaro Negro (Blackbird) refers to the bird known in France as merle, which inspired the name for the Merlot variety due to its love for ripe grapes. This release is a rare non-vintage blend combining equal parts of the 2009 and 2018 harvests from high-altitude vineyards at 890 meters.

## Interesting facts

- The wine's name pays homage to the blackbird ('merle' in French), which inspired the naming of the Merlot grape variety.
- It is an unusual blend of two harvests a decade apart, combining 2009 mature complexity with 2018 fresh fruit energy.
- Produced without any barrel aging or filtration to preserve the pure expression of high-altitude Serra Gaúcha terroir.

## Food pairing

The vibrant acidity, structured tannins, and mature tertiary depth of this multi-vintage Merlot pair fantastically with rich, savory meats and earthy dishes. Fat and protein in roasted meats soften the firm tannins, while earthy mushroom notes echo the wine's aged character.

## Wine making process

Crafted following natural winemaking principles, grapes are hand-harvested and fermented with wild indigenous yeasts under controlled temperatures. The wine undergoes zero oak aging, maturing exclusively in stainless steel tanks to highlight pure varietal character. Fining agents and filtration are completely avoided, relying on natural gravity decanting before bottling with minimal sulfur added.