About this wine
Vineyard and terroir
The Ribolla Gialla is grown organically in vineyards at 200 metres above sea level, on marl and sandy soils.
Vinification
The grapes are harvested entirely by hand in late September. Fermentation takes place at a controlled temperature of 21 °C. Puiatti uses only steel, cement or ceramic vessels for fermentation and does not use oak barrels.
Ageing
The wine matures first in stainless-steel tanks and then in bottle.
Tasting profile
Elegant and balanced, with high acidity and delicate aromas.
Label / history
Puiatti is now part of Tenimenti Angelini. Vittorio and Giovanni Puiatti developed the winery with an emphasis on environmental responsibility.
