About the Wine

Puiatti has been a leader in innovative winemaking since 1967. Founder Vittorio Puiatti was a pioneer of current methods in the Friuli region which seek to highlight the uniqueness of grape varieties by emphasizing their purity – no oak is used in production. Puiatti produces a diversity of wines from both indigenous and international grapes including the aromatic varieties for which the region is best known.

The Puiatti estate is located in two of Friuli’s most important wine producing areas, 25 acres in Collio and 124 acres in Isonzo. The architecture of the newly constructed winery speaks to the essential philosophy of its wines, sharp, clean and well-balanced.

Born from alluvial soils made up of an underlying layer of gravel covered with reddish clay rich in iron oxide. The grapes are harvested strictly by hand in the first ten days of September. The wine is fermented without the skins then aging in steel for 4 months on the fine lees.

Tasting notes: Typical of the Friuli region and with no residual sugar, this wine is less cloying and more refined than many of the Gewurz wines made in Alto Adige. Elegant aromas of bananas, apricots and juicy pear puree lead to a bright, fresh and charming palate. Excellent as an aperitif or with fish in light sauces and all types of seafood.

Reviews

NYR