Friuli Venezia Giulia

The region is situated in Italy’s northeast and borders Slovenia and Austria.

Friuli Venezia Giulia overlooks the Adriatic Sea and is surrounded by high mountains.

The cooking traditions are influenced by the Slavic, central European and Venetian cultures. The cuisine relies on simple recipes and genuine ingredients.

The most important typical product of the region is Prosciutto of San Daniele.

Other typical dishes of the area are polenta or “porcina”.

The dishes of the area are accompanied by red but mainly white wines. Can mention Refosco, Malvasia, Friulano, Pinot Grigio, Sauvignon Blanc and Ribolla.

Puiatti

The winery was founded in 1967 by Vittorio Puiatti in the northeastern corner of Italy’s Friuli region.

Puiatti’s approach to producing wines accepts no compromises. It can be defined by what they do NOT accept:

Oak, to keep a pure taste of the variety,

Over-ripening, to have a Low alcohol Fresh,

Maceration, to show a clean character,

Commercial yeast, to get a Natural Wine,

Must oxidation, to preserve Fragrance & Freshness.

This simple approach in limiting intervention results in extraordinarily complex wines, which showcase variety, typicity and purity.

Friuli Venezia Giulia

The region is situated in Italy’s northeast and borders Slovenia and Austria.

Friuli Venezia Giulia overlooks the Adriatic Sea and is surrounded by high mountains.

The cooking traditions are influenced by the Slavic, central European and Venetian cultures. The cuisine relies on simple recipes and genuine ingredients.

The most important typical product of the region is Prosciutto of San Daniele.

Other typical dishes of the area are polenta or “porcina”.

The dishes of the area are accompanied by red but mainly white wines. Can mention Refosco, Malvasia, Friulano, Pinot Grigio, Sauvignon Blanc and Ribolla.

Puiatti

The winery was founded in 1967 by Vittorio Puiatti in the northeastern corner of Italy’s Friuli region.

Puiatti’s approach to producing wines accepts no compromises. It can be defined by what they do NOT accept:

Oak, to keep a pure taste of the variety,

Over-ripening, to have a Low alcohol Fresh,

Maceration, to show a clean character,

Commercial yeast, to get a Natural Wine,

Must oxidation, to preserve Fragrance & Freshness.

This simple approach in limiting intervention results in extraordinarily complex wines, which showcase variety, typicity and purity.