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Archètipi Ribolla Gialla Puiatti

14,50 € tax incl.

Puiatti

The infusion period lasts from two to eight weeks depending on the aromatic fraction that you want to prefer. In the first days of infusion, the oral components of acacia and elderberry gold are extracted.

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The infusion period lasts from two to eight weeks depending on the aromatic fraction that you want to prefer. In the first days of infusion, the oral components of acacia and elderberry gold are extracted. We then move on to the notes of honey and ripe fruit, in particular golden apple and cooked pear. And if you go even further, you can get to the very pleasant notes of gooseberry.

The cellar Puiatti
Region Friuli Venezia Giulia
Vines and plants 100% Ribolla Gialla
Production area The area next to the Isonzo river where the Ribolla Gialla Puiatti vineyards are located looks like a plateau gently sloping down from the hills of the north of the region towards the Adriatic Sea.
Vinification This wine is obtained through a technique called infusion, a process through which a quantity equal to a maximum of 15% of Ribolla grapes carefully de-stemmed by hand is reintroduced into the Ribolla wine of the previous year.
Maturation In steel containers for 6 months and 6 months in the bottle
Name Venezia Giulia PGI
Service temperature 12 °
Alcohol content in %Vol 12.50
Pairings It goes well with cold appetizers, soups, velvety creams, vegetable-based first courses and fish-based dishes.

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Archètipi Ribolla Gialla

Archètipi Ribolla Gialla

The infusion period lasts from two to eight weeks depending on the aromatic fraction that you want to prefer. In the first days of infusion, the oral components of acacia and elderberry gold are extracted.

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