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Azienda Agricola Puiatti Giovanni
A steel-only Friuli DOC Sauvignon from Puiatti's gravel vineyards at Zuccole, Romans d'Isonzo. Sage, tomato leaf, peach and grapefruit over saline freshness at 12%: a restrained European answer to New Zealand's punchier style.
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Cantina Puiatti's technical sheet promises tomato leaf, sage, peach and apricot, and the Vivino crowd's most-cited notes agree: tree fruit, citrus and stone. What follows is the drinker-consensus picture of a wine made only in steel.
Sage and tomato leaf lead over peach and apricot, the exact quartet Cantina Puiatti's own technical sheet describes, with the grapefruit and gooseberry edge that Vivino drinkers cite most often. It is a markedly more restrained register than New Zealand Sauvignon, closer to spring greens than passion fruit.
Grapefruit
Apricot
Gooseberry
Melon
Peach
Grassy
Wet stonesLight-bodied at 12% with the fresh bite of 5.7 g/l total acidity, raised only in stainless steel on fine lees for four months, so there is no oak anywhere on the palate. The house picks the Zuccole plots in three passes, an early one for herbaceous freshness, a later one for a tropical melon layer, and the gravel-under-red-clay soils of Romans d'Isonzo leave a mineral, lightly salty stamp that drinkers on Vivino repeatedly log as stone and salt.
Persistent and mouth-filling for its weight, closing on saline gravel sapidity and a last flick of sage rather than fruit sweetness.
The Vivino crowd rates it 3.8 from over 1,200 ratings, valuing exactly what the steel-only method promises: purity and drinkability rather than power. This is the entry point to Cantina Puiatti's varietal Friuli DOC range, built to be drunk young with shellfish, sushi or herby starters, at its best through 2028.
A screwcapped, vegan-friendly 75cl white at 12% alcohol; the UK listing below is tracked live, and Italian shops such as Etilika list recent vintages around 13.90 euros for comparison.
Scored against the six ItalianWines dimensions: a food-first, everyday steel white from Romans d'Isonzo rather than a cellar or occasion bottle.
High 5.7 g/l acidity, no oak and a saline finish make this a table wine first: the producer's own matches run from starters and fish rice dishes to sushi.
12% ABV, screwcap, under 20 pounds and happiest with weeknight fish or vegetarian plates: an everyday white by design.
A familiar grape in a gentle 12% screwcap package; the restrained sage-and-peach style is an easy step from New Zealand Sauvignon into Italian whites.
Listed at 16 pounds in the UK against 13.90 euros at Italian retailer Etilika: mid-band for named-producer Friuli DOC Sauvignon, fair rather than a steal (price_aggregate empty, judged editorially).
An entry-level regional DOC white, not a statement bottle; it suits a raw-bar aperitivo more than a milestone dinner.
Steel-only with four months on lees and no ageing mandate under Friuli DOC: built for the 2026-2028 window, not the cellar.
Scoring is rule-based and deterministic. The model and weightings are documented in our Wine Fit Score methodology.
A compact view of what the Friuli/Friuli Venezia Giulia denomination actually requires, and how this bottle sits inside it. Pulled from the official Italian disciplinare.
Assoenologi FVG called 2025 a promising Friuli year, with Sauvignon, Friulano and Malvasia showing the greatest quality potential after a cool July and regular rains.
Regular rains and a cool July gave Friuli's 2025 harvest healthy grapes and the wide day-night swings that build aroma, and Assoenologi FVG flagged Sauvignon among the vintage's strongest whites. Bottled young off four months on its lees, it is best drunk through 2028.
Regular rains and a cool July gave Friuli's 2025 harvest healthy grapes and the wide day-night swings that build aroma, and Assoenologi FVG flagged Sauvignon among the vintage's strongest whites. Bottled young off four months on its lees, it is best drunk through 2028.
Drink-now / hold guidance reflects general style cues for this wine, not a forecast for a specific bottle. Where vintage-level editorial notes exist, they appear above.
Friuli DOC is the region-wide denomination of Friuli Venezia Giulia, and Cantina Puiatti is listed by the Consorzio DOC Friuli with Sauvignon among its certified wines from Romans d'Isonzo.
Italian wine law sorts bottles into a pyramid. DOCG sits at the top: tightly drawn boundaries, prescribed grapes, mandatory ageing, government tasting before release. DOC is the same idea with looser thresholds. IGT (Indicazione Geografica Tipica) is broader still, requiring only that 85% of the grapes come from the named territory.
Friuli/Friuli Venezia Giulia is in the DOC tier. That is not a quality verdict, it is a description of how much freedom the producer has at vinification and ageing.
Friuli/Friuli Venezia Giulia falls within Friuli Venezia Giulia.
Winery
Romans d'Isonzo
Wine area
Made at Azienda Agricola Puiatti Giovanni, Romans d'Isonzo. Directions
Etilika documents an early pick for herbaceous freshness, a second for the tropical layer and a late pass for structure: triple hand-harvesting of the same rows is a real labour cost.
At 12% ABV the still-wine duty is 2.67 pounds and VAT adds roughly another 2.67 pounds of the 16 pound price, so about a third of the ticket never reaches the wine.
Cantina Puiatti ferments and matures exclusively in stainless steel on fine lees; skipping oak entirely strips barrel amortisation out of the bottle price.
The producer's sheet declares a 75 q/ha yield on alluvial gravel, a generous cropping level for a varietal DOC white that keeps the per-bottle land cost modest.
This is the region-wide appellation tier: Puiatti's own single-vineyard Sauvignons have sold at clear premiums, while the Friuli DOC stays the accessible entry point at 16 pounds.
Dishes that go with this wine
The producer's own matches start at starters, fish pasta and rice, seafood and sushi; each card below explains the structural reason a dish works, from the 5.7 g/l acidity to the saline gravel finish.
Puiatti's own sheet calls this Sauvignon perfect with sushi, and the structure explains why: 5.7 g/l of steel-raised acidity scrubs the palate between bites of raw fish and brine. With no oak anywhere in the cellar, there is nothing to clash with iodine and rice vinegar.
Try with: Nigiri Sushi · Sashimi · Oysters · More pairings →
The wine's signature sage and tomato-leaf aromatics, named on Cantina Puiatti's technical sheet, run straight into basil, raw tomato and green herbs on the plate. Italian retailer Etilika points the same way, steering it toward vegetarian tables.
Try with: Trofie al pesto · Insalata Caprese · Frittata di maccheroni · More pairings →
Fried batter needs a squeegee, and a 12% white with grapefruit-led acidity and no malolactic softness does the job without adding weight. The producer's four months on fine lees give just enough texture to stand up to the crunch.
Try with: Prawn Tempura · Fish and Chips · Salt and pepper prawns
At 12% and raised only in steel, this is a light-bodied Sauvignon that will not swamp delicately steamed fish, the fish and rice dishes the producer's sheet recommends. The Isonzo gravel's saline note seasons rather than dominates.
Try with: Steamed sea bass · Salt and pepper prawns · Spring rolls · More pairings →
Cantina Puiatti credits the Isonzo's river stones and gravel for the wine's sapidity, and that saline streak echoes salty dishes instead of fighting them. Starters and seafood rice are the producer's own first food calls.
Try with: Squid ink risotto · Vitello Tonnato · Oysters · More pairings →
Capsaicin amplifies acidity and burns off delicate aromatics, and this wine's sage and stone fruit are exactly the kind of quiet detail vindaloo-level heat erases. With no residual sugar to cushion the burn, keep it away from the hottest curries and Sichuan fire.
Skip with: Chicken madras · Szechuan beef · Mapo tofu · Green curry · Pairing guide →
Four months on fine lees in steel is the whole elevage, so freshness is the asset: the 2025 is built for the 2026-2028 window, not for laying down.
Best in the years above; holds without falling over either side.
A short splash decant softens the first-pour edge and opens the aromatics.
Steel-only with four months on lees and no ageing mandate under Friuli DOC: built for the 2026-2028 window, not the cellar.
£16.00 is the lowest tracked offer for the current vintage and we have no signal of further discounting.
Read directly from each retailer’s public product page once a day. Last refresh: 13 Sep 2026, 00:01 BST. We do not hold stock and we do not accept payment for placement.
Confidence · HighDrawn from what drinkers consistently report on Vivino and Wine-Searcher, summarised in our own words. A crowd read across many tasters, not a single critic.
Confidence · MediumFrom the official Italian disciplinare for this denomination, cross-checked against the Ministry of Agriculture register.
Confidence · HighOur reading of the price, drawn from the disciplinare, public UK duty rates, and typical landed-cost benchmarks. Not a quote from the producer or a retailer.
Confidence · MediumStyle guidance for this kind of wine at this price point. Treat it as advice, not a forecast for the bottle in your hand.
Confidence · MediumSage, tomato leaf, peach and apricot on the nose with grapefruit freshness and a saline, gravel-derived finish. It is deliberately more restrained than New Zealand Sauvignon: Vivino drinkers most often log tree fruit, citrus and mineral notes, scoring it 3.8 from more than 1,200 ratings.
No. Cantina Puiatti ferments and matures this wine only in stainless steel, resting it four months on fine lees, a steel-only philosophy the house has followed since Vittorio Puiatti founded it in 1967.
The producer recommends starters, fish pasta and rice dishes, seafood and shellfish, and calls it perfect with sushi and Asian cuisine. Serve it at 10-12C; the sage and tomato-leaf aromatics also flatter pesto and other green-herb dishes.
It is a Friuli DOC white, the region-wide appellation of Friuli Venezia Giulia, made from 100% Sauvignon Blanc grown at Zuccole in Romans d'Isonzo, where Cantina Puiatti is a member of the Consorzio DOC Friuli.
Yes. Assoenologi Friuli Venezia Giulia flagged Sauvignon among the strongest whites of 2025, after regular rains and a cool July gave healthy grapes and wide day-night temperature swings. Drink the 2025 young, through 2028.
Yes, the current UK listing specifies it as suitable for both vegans and vegetarians, sealed under screwcap at 12% alcohol in a standard 75cl bottle.
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