Giovanni Puiatti Zuccole Friuliano (Tocai)

2006 Displays a subtle hard candy nose with ripe yellow apple, nectarine, and skins on the palate. It possesses great acidity, which when paired with the Puiatti trademark oakless production, provides a crisp refreshing finish. Goes with seafood, poultry, lighter hors d’oeuvres, and surprisingly, spicy Indian and Thai cuisine.

Additional Information

Vittorio Puiatti developed what is now Italy’s dominant white wine making technique, frequently called the "metodo Puiatti." His son Giovanni continues the tradition of using 100% stainless steel during both the fermentation and aging of the all the wines. This method is currently so well entrenched that it is easy to forget that it was once considered revolutionary, and even blatantly unfashionable until the mid 1980s. The result of this technique are wines which are quintessentially pure and intensely varietal, rich in fruit, and possessing a relatively high level of acidity, which leaves the palate refreshed. One important advantage to this technique is that the wines are never exposed to the air, and are capable of developing and improving for a number of years in the bottle.

Friuliano is an indigenous grape, formerly known as Tocai, but not related to the French Tokay-Pinot Gris or Tokay from Hungary. This wine is 100% Friulano (Tocai). Fermentation in temperature controlled stainless steel at 21 degrees Celsius. No malolactic fermentation, and aged in all stainless steel.