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Puiatti Archetipi Ribolla Gialla

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Puiatti Archetipi Ribolla Gialla
£26.50

The infusion period lasts from two to eight weeks, depending on the aromatic fraction required. During the first few days of infusion the floral components of acacia and elderflower are extracted. Then come the honey notes and ripe fruit, especially Golden Delicious apples and cooked pears. Further infusion gives very pleasant hints of gooseberries.


Serve as and aperitif or with soups, vegetable pasta and rice dishes and fish dishes.

Description

Details

The Puiatti Winery has been a key player in the vinegrowing and winemaking world since 1967 and has managed to keep evolving by always foreseeing and welcoming the continuous changes that take place and by combining experience, tradition and innovation.

Everything is based on a single winemaking philosophy: respect and valorisation of the territory, i.e. the indissoluble link between environment, grape variety, climate and man’s intervention. 

Precision, planning, imagination and poetry: in short, Puiatti’s style. Faithful to their own principles, they offer wines made of emotions, charm and harmony, the fruit of passionate research.

Their wines are the interpretation of life, needs and desires, in the name of uniqueness. Their story is constantly evolving and rich in experience and success.

Vineyards
The area close to the river Isonzo, where Puiatti’s Ribolla Gialla vineyards are located, is a plateau softly sloping away from the hills towards the Adriatic sea. All the grapes are harvested by hand at the end of September.

Vinification
This wine is made with an innovative technique called INFUSION, a process where a quantity of carefully and individually hand-destemmed berries (max. 15%) is added to Ribolla wine from the previous year. In the absence of oxidation (typical of maceration processes), the alcohol in the wine extracts the aromatic components contained in the skins of this unique grape variety. the wine is then aged in steel containers for 6 months and a further 6 months in bottle.

Tasting Notes
The infusion period lasts from two to eight weeks, depending on the aromatic fraction required. During the first few days of infusion the floral components of acacia and elderflower are extracted. Then come the honey notes and ripe fruit, especially Golden Delicious apples and cooked pears. Further infusion gives very pleasant hints of gooseberries.

Serve as and aperitif or with soups, vegetable pasta and rice dishes and fish dishes.

Additional Information

Additional Information

Name Puiatti Archetipi Ribolla Gialla
Country Italy
Region Friuli-Venezia
ABV% 12.5%
Vintage 2015
Grape Variety 100% Ribolla Gialla
Size 750ml
Dietary Information No
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