La Castellada
Collio Sauvignon 2019
| Denomination | DOC Collio Goriziano Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | 11 months in barriques/tonneaux and 12 months in stainless steel tanks and at least 12 months in bottle. Bottled without filtration. |
- Identity and origin: 100% Sauvignon from Collio DOC, Oslavia area in Friuli-Venezia Giulia
- Vinification in oak: 4 days in open vats, then in barriques with malolactic fermentation
- Extended ageing: 11 months in wood, 12 months in stainless steel and a further 12 months in bottle
- Natural bottling: no filtration to preserve the wine's purity and structure
- Serving: at 14°C after 1 hour of decanting, ideal with sushi, shellfish and goat's cheese
Description
What kind of wine it is
La Castellada's Sauvignon is a still white wine with character, expressing the elegance of Friuli-Venezia Giulia. It stands out for its intense aromatic profile and marked ability to evolve. Its identity is shaped in open oak vats and continues in barrels for malolactic fermentation. In the glass, it reveals a full and structured style, enhanced by bottling without filtration to preserve the natural richness of the variety.
Where it comes from
The grapes are grown in Oslavia, in the heart of Collio. The vineyards are situated at one hundred and eighty metres above sea level with an ideal east-facing exposure for ripening the bunches. The secret of this white's minerality lies in the ponca, the marl soil typical of this area. Managed by the Bensa family, the care of old vines ensures low yields and high concentration. The combination of sunny slopes and unique geology gives a deep and vibrant sip.
How it is produced
Production begins at the end of August with a rigorous manual harvest. After destemming and crushing, the must ferments in oak vats. The process continues in barrels, where malolactic fermentation takes place. The structure is defined during a long ageing period: the wine rests first in wood, then stabilises in steel and completes its maturation in glass. The absence of filtration before bottling preserves its purest essence.
History and Curiosities
The Sauvignon Collio DOC by La Castellada is an elegant white wine that reflects the dedication of the Bensa family, winemakers in Oslavia since 1985. The grapes, hand-picked, begin fermentation in open Slavonian oak vats, then complete malolactic fermentation in barriques. The long ageing of eleven months in wood, followed by a year in steel and another in bottle, gives the wine great richness. Finally, bottling without filtration preserves its vibrant purity and profound structural complexity, enhancing the 2019 vintage.
Tasting notes
Color
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1985
- Oenologist: Stefano Bensa
- Bottles produced: 25.000
- Hectares: 10
The farm consists of 10 hectares of vineyards, 5 of which are populated by very old plants (45-55 years of age) and the other half by younger plants but with a lower yield to reach more maturations and concentrations of sugars. The microclimate is determined by thermal excursions and a fresh and ventilated air that comes from the Julian Alps and the Adriatic Sea while the ground floor has sandy sediments of rocks and sandstones of Eocene origin. The cultivation technique admits the exclusive use of sulfur and sulfur sulphate and roping along the rows, playing the role of water regulator, does not require irrigation.
The preference for natural techniques is evident also in the cellar, where traditional oenological techniques are followed with great rigor. All grapes ferment in contact with skins in truncated tin for longer or lesser periods and under the action of indigenous yeasts only. The wines then affinate in barriques or large barrels for one or two years and then in steel for another year to come, finally bottled without filtration. In bottle, the wine ripens at least a year before the market is released.
Ideal pedoclimatic conditions, strict cultivation, and a cellar work that is limited to minimal and non-invasive interventions, investing in ripening time, are the basis of an elegant and refined production that has been able to attract the attention of enthusiastic enthusiasts all over the world. world. The unmistakable magic of the grapes of Oslavia, preserved in the cellar with patience and absolute respect for tradition for several years, reaches the maximum expression in the bottles of La Castellada and emits into the glass unique and unmistakable emotions. Read more
| Name | La Castellada Collio Sauvignon 2019 |
|---|---|
| Type | White green still |
| Denomination | Collio DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | La Castellada |
| Story | History and Curiosities The Sauvignon Collio DOC by La Castellada is an elegant white wine that reflects the dedication of the Bensa family, winemakers in Oslavia since 1985. The grapes, hand-picked, begin fermentation in open Slavonian oak vats, then complete malolactic fermentation in barriques. The long ageing of eleven months in wood, followed by a year in steel and another in bottle, gives the wine great richness. Finally, bottling without filtration preserves its vibrant purity and profound structural complexity, enhancing the 2019 vintage. |
| Origin | Gorizia, Oslavia |
| Soil composition | Marly of Eocene origin - Ponca |
| Yield per hectare | 45 quintals per hectare |
| Harvest | End of August (31 August), manual harvest |
| Fermentation | 4 days |
| Production technique | Destemming and crushing; fermentation in open Slavonian oak vats for 4 days, then in barriques/tonneaux with malolactic fermentation; bottled without filtration |
| Wine making | The grapes were destemmed and the crushed fruit was left to ferment in open Slavonian oak vats for 4 days; fermentation then continued in barriques/tonneaux where the wine also underwent malolactic fermentation. |
| Aging | 11 months in barriques/tonneaux and 12 months in stainless steel tanks and at least 12 months in bottle. Bottled without filtration. |
| Allergens | Contains sulphites |