La Castellada
Collio Sauvignon 2019
Regular price
€37,00
Immediate availability
| 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 vats and at least 12 months in the bottle. Bottled without filtration. |
Description
Still white wine, Collio DOC, 15.5% ABV, produced by La Castellada. 100% Sauvignon, 0.75 L bottle, 2019 vintage. A Sauvignon born from the passion of the Bensa family, who have been dedicated to viticulture since 1985. The grapes were destemmed and the crushed grapes fermented in open Slavonian oak vats for 4 days. Fermentation continued in barriques/tonneaux, where the wine also underwent malolactic fermentation. Aged for 11 months in barriques/tonneaux, 12 months in stainless steel tanks, and at least 12 months in bottle. Bottled unfiltered.
Producer
La Castellada
From this winery
- Start up year: 1985
- Oenologist: Stefano Bensa
- Bottles produced: 25.000
- Hectares: 10
Along the road that runs along the ridge of the hills of Oslavia, a small hamlet of Gorizia close to the Slovenian border, the vineyards of the Bensa family, cultivated by Giorgio and Nicolò brothers and younger Matteo and Stefano, extend. It was 1985 when the two brothers began to bottle the wine that the family business produced, creating the brand of La Castellada, named after a hill of Oslavia.
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
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
Fish
Cheese
Matured cheese
| 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 |
| Origin | Gorizia, Oslavia |
| Climate | Altitude: 180 m. a.s.l. Exposure: Northeast and Southwest. |
| Soil composition | Marly of Eocene origin - Ponca. |
| Yield per hectare | 45 q. |
| Harvest | Manual, end of August |
| Wine making | The grapes were destemmed and the crushed grapes were fermented in open Slavonian oak vats for 4 days. Fermentation continued in barriques/tonneaux where the wine then underwent malolactic fermentation. |
| Aging | 11 months in barriques/tonneaux and 12 months in stainless steel vats and at least 12 months in the bottle. Bottled without filtration. |
| Allergens | Contains sulphites |