Friuli’s freshest face.
Ribolla Gialla is a native grape of Friuli, loved for its freshness and the way it gets on with food. Puiatti’s version gives citrus peel, white flowers and a slight saline kick. Clean and delightful.
Tastes like: Lemon peel and chamomile, with almond, white pepper and a pinch of sea salt.
Feels like: Light-bodied and dry, with bright freshness and no oak.
Great with: Raw seafood, fried calamari, light salads.
Singapore and Asian favourites: Sushi, vegetable tempura, salt and pepper squid.
The geeky bit: Ribolla Gialla from gravelly soils near the Isonzo River, grown with sustainable viticulture and made with low intervention in the cellar.
Why we like it: Subtle, crisp and very easy to pair.
Serve: 8 to 10°C. Well chilled.
Alcohol: 12.5%
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