Prosciutto Ham Factory Visit & Lunch Tasting near Udine
Discover the artisanal process of crafting Prosciutto Crudo San Daniele ham with an exclusive guided factory tour followed by a tasting lunch of cured meats, cheeses, ...
Structure
Drinking window
Best 1 to 5 years from vintage.
vintage1 yrs5 yrs8 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: pear, almond blossom, yellow apple, wild herb
Palate: pear, almond skin, saline close, fresh finish
Friulano from Puiatti. The cellar's everyday Friulano in stainless steel, in the unoaked house style Vittorio Puiatti made famous.
What it pairs with
-
Prosciutto di San Daniele with melon
Sweet melon and salty cured pork against pear-and-almond Friulano is the canonical Friulian aperitivo. -
Frico friulano
Melted Montasio cheese pancake and the wine's almond-skin lift lock together. -
Grilled white fish
Sea bass or branzino and dry Friulano share fresh saline lift. -
Asparagus risotto
Find asparagus risotto on TableJourney →
Green vegetables and Friulano's herb register lock together.
History
Friulano from Puiatti. Vittorio Puiatti was one of the architects of the Friulian unoaked white-wine style in the 1960s and 1970s. The cellar's house style remains stainless steel rather than barrique.
Facts
- Producer
- Puiatti · visiting guide
- Grapes
- Friulano (100%)
- Classification
- DOC Friuli
- Oak
- Stainless steel fermentation, around 6 months on fine lees before bottling
- ABV
- 13.0%
- Price
- EUR 12 to 18 at retail
- Drinking window
- 1-5 from vintage
- First vintage
- 1965
Frequently asked about Puiatti Friulano
What does Puiatti Friulano taste like?
Pear, almond blossom, yellow apple and wild herb on the nose; pear, almond skin, saline close and a fresh finish on the palate. Medium-bodied with high acidity.
When should I drink Puiatti Friulano?
Drink 1 to 5 years from vintage. The wine is built for fresh consumption.
Why is Puiatti always unoaked?
Vittorio Puiatti was one of the architects of the Friulian unoaked-white style in the 1960s. The cellar's house style is stainless steel across the line.
What food pairs with Puiatti Friulano?
Prosciutto di San Daniele with melon is the canonical Friulian pairing. Frico friulano, grilled white fish, and asparagus risotto are equally strong.
Tags
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