La Castellada
Collio Friulano 2019
| Denomination | DOC Collio Goriziano Friulano |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Friulano/Sauvignon Vert |
| Aging | 11 months in barrique/tonneau, 12 months in stainless steel tanks and at least 12 months in bottle. Bottled without filtration. |
- Grape variety and style: 100% Friulano, still white wine, dry and well-structured
- Historic vineyards: 45-year-old vines in Oslavia, south-west exposure, yield of 45 quintals per hectare
- Vinification in wood: 4 days in Slavonian oak and malolactic fermentation in barrique
- Extended ageing: 11 months in wood, 12 months in stainless steel and at least 12 months in bottle
- Serving and awards: decant for 1 hour, serve at 14°C; rated 4 Vines by AIS Vitae
Description
What kind of wine it is
Friulano La Castellada is a still white wine with a dry and structured character, made from Friulano grapes. Its full and precise personality is the result of a complete malolactic fermentation carried out entirely in barrels, which gives the palate a rich and enveloping texture. This wine stands out for its elegant and profound profile, preserved through unfiltered bottling that enhances its aromatic purity. The complex flavour profile and its ability to evolve over time make it an authentic and faithful expression of the region, designed for those who appreciate structured white wines with great definition.
Where it comes from
This white wine originates in Oslavia, within the renowned Collio area in Friuli-Venezia Giulia. The vineyards benefit from south and west exposure, enjoying ideal sunlight for the complete ripening of the grapes. The grapes are harvested from old vines over forty years old, which naturally produce low yields in favour of high aromatic concentration. The roots delve into the characteristic Ponca, a soil of Eocene origin rich in marl and layers. This mineral composition gives the wine a marked savouriness and a broad flavour progression, defining the typical solidity of the Gorizia region.
How it is produced
The production process begins with manual harvesting, followed by destemming and crushing. The must undergoes an initial fermentation for four days in open oak vats, then completes the cycle and malolactic fermentation in barrels. Ageing is careful and rigorous: the wine rests for eleven months in barrels, followed by a year in stainless steel tanks to stabilise its freshness. Finally, a further twelve months in bottle harmonises its profile. The absence of filtration allows the substance of the wine to remain intact, enhancing the complex structure built up during the long maturation.
History and Curiosities
The 2019 vintage of La Castellada Collio DOC expresses the pure essence of Oslavia. Produced from hand-harvested grapes from old vines aged 45 years on ponca soil, this white wine stands out for its unmistakable intensity. Fermented in Slavonian oak with malolactic fermentation carried out in barriques, the wine matures for a long time between wood, steel and bottle. Bottled without filtration to preserve its natural richness, it expresses its full potential if served at 14°C after an hour of decanting. An excellence awarded with the 4 Vines by the Vitae AIS guide.
Awards
-
2019
4Italian Sommelier Association (AIS) guide
Tasting notes
Color
Taste
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 Friulano 2019 |
|---|---|
| Type | White green still |
| Denomination | Collio DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Friulano/Sauvignon Vert |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | La Castellada |
| Story | History and Curiosities The 2019 vintage of La Castellada Collio DOC expresses the pure essence of Oslavia. Produced from hand-harvested grapes from old vines aged 45 years on ponca soil, this white wine stands out for its unmistakable intensity. Fermented in Slavonian oak with malolactic fermentation carried out in barriques, the wine matures for a long time between wood, steel and bottle. Bottled without filtration to preserve its natural richness, it expresses its full potential if served at 14°C after an hour of decanting. An excellence awarded with the 4 Vines by the Vitae AIS guide. |
| Origin | Gorizia, Oslavia |
| Soil composition | Marnoso di origine eocenica (Ponca) |
| Yield per hectare | 45 q/ha |
| Harvest | End of August |
| Fermentation | 4 days |
| Production technique | Fermentation in open Slavonian oak vats, then in barriques and tonneaux with malolactic fermentation; bottling 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 continued in barriques and tonneaux, where the wine subsequently also underwent malolactic fermentation. |
| Aging | 11 months in barrique/tonneau, 12 months in stainless steel tanks and at least 12 months in bottle. Bottled without filtration. |
| Allergens | Contains sulphites |