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Friuli Two - Puiatti

Posted on April 27, 2011 by Enotriaadmin There have been 0 comments

Victoria Moore is impressed by the presses

Following our lengthy and at times slightly metaphysical visit to Jermann on the first day, it made an interesting contrast to be seeing the energetic and straight-talking Giovanni Puiatti on the second. The day dawned beautifully still and sunny in Cormans. After a short stroll around the town, we jumped in the car to drive the short distance to Puiatti's winery. Then I couldn't get the electronic handbrake to disengage. This is when I despair of new cars. What was wrong with the old lever-operated handbrake? The red ! mark glowed defiantly on the dash. Giovanni Puiatti arrived in his car. We realised we couldn't open the hotel car park gate - and the staff had all departed! So we had a hire car which wouldn't move locked inside a car park we couldn't leave. This didn't deter Signor Puiatti. He clambered into the Peugot and wrestled with the brake. It gave in. We approached the locked gate - it suddenly sprung into electric action. All good then, on our way! Puiatti's winery is as straightforwardly grounded as Jermann's is artfully astral in character. Black, metal outside, cool, stainless steel within. Giovanni proudly espouses the company motto: 'Save a tree, drink Puiatti!' because none of his wines ever see any oak treatment; he thought his winery might as well reflect this too. We trailed his 6'4 frame around the site as he proudly showed us the latest state of the art presses and bottling lines. Then a sudden flash of colour in the office staircase, and we were through to Giovanni's office. Slick, clean, black and white; all it was missing was a white cat! Before we kicked off the tasting, Victoria asked him why there were so many bottles of Campari in the office. This triggered a lengthy (and amusing) discourse on the merits of Campari Shakarato - (Campari, ice, a few drops of gin, shaken), Giovanni's favourite cocktail. We did eventually get back to the business in hand - i.e. wine tasting. His whites were fresh, clean, slick - truly just like his winery! Puiatti deliberately makes wine to match with food, so a little austerity in the style is a very good thing. Giovanni is carrying on the groundbreaking work his father Vittorio began, and is clearly very good at it. My favourite of the lineup was a Ribolla Gialla from his Ruttars vineyards - very clean with white peach notes , elegant and taut.Then it was time for lunch at Osteria Campiello up the road.

V.Moore, G. Puiatti, E. O'Hare.

Giovanni proposed an aperitif - Campari Shakarato, naturally!


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