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Puiatti Lus Ribolla Gialla 2014
The hilly terrain of Collio, which contains a mix of marl and sandstone, hosts both the most typical varieties and autochthonous varieties that yield refined, elegant wines with greater structure. Once work in the vineyard—where the quality of the future wine is determined—is complete, from the pulp of the fruit the juice is extracted through soft crushing at just 0.2 atmospheres. This is the equivalent of the pressure applied by human feet, a carryover from ancient traditions. The must does not stay in contact with the skins; the finished wines are separated from the lees and malolactic fermentation of the white grapes is prevented.
As always, Puiatti wines strictly ferment and mature without any contact with wood. The wines preserve the correct alcoholic content of the non-overripe fruit, so that they may express its genuine characteristics. The must is removed from the lees at low temperatures. All processes take place in temperature-controlled steel containers.
The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic, and Slavic cultures converge. This is represented in the styles and varieties of wines produced in this region of Italy's far north-east. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano, and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the ubiquitous Pinot Grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights that allow grapes to ripen slowly and evenly.
In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla Gialla, and Malvasia Istriana. Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which continues into Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.
Beyond the usual suspects, there are hundreds of white grape varieties grown throughout the world. Some are regional indigenous specialties capable of producing excellent wines on their own, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics and aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal, Italy, and Greece are known for having a multitude of unique varieties.