The hilly terrain of Collio, which contains a mix of marl and sandstone, hosts both the most typical varieties and autochthonous varieties that yield refined, elegant wines with greater structure. Once work in the vineyard—where the quality of the future wine is determined—is complete, from the pulp of the fruit the juice is extracted through soft crushing at just 0.2 atmospheres. This is the equivalent of the pressure applied by human feet, a carryover from ancient traditions. The must does not stay in contact with the skins; the finished wines are separated from the lees and malolactic fermentation of the white grapes is prevented.
As always, Puiatti wines strictly ferment and mature without any contact with wood. The wines preserve the correct alcoholic content of the non-overripe fruit, so that they may express its genuine characteristics. The must is removed from the lees at low temperatures. All processes take place in temperature-controlled steel containers.
The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge. The styles of wines produced in this region of Italy's far north-east reflect this merging of cultures. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the approachable Pinot grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli or Collio. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights, which allow grapes to ripen slowly and evenly.
In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla gialla and Malvasia Istriana.
Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which abutts Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.
The exact origins of Ribolla Gialla remain unclear, though it most likely came to Friuli before the 1200s by way of Slovenia, where it goes by the moniker, Rebula. Blanketing vineyard hillsides along the Italian-Slovenian border, unconcerned about which side it is on, this pink-skinned variety creates a range of styles from the crisp, dry, still or sparkling whites to the charmingly ephemeral, skin-contact orange wines. Somm Secret—If you’re into orange wines, go visit Collio’s Oslavia and Slovenia’s Goriska Brda regions. They are so close you’ll hardly know you’ve gone from one to the other.