La Castellada
Collio Ribolla Gialla 2019
| Denomination | DOC Collio Goriziano Ribolla Gialla |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Ribolla Gialla |
| Aging | 24 months in large Slavonian oak barrels, then 10 months in stainless steel tanks, followed by 12 months in bottle. Bottled without filtration. |
- Grape variety and alcohol content: 100% Ribolla Gialla, 13.5% vol, Collio DOC
- Skin maceration: 2 months in open Slavonian oak vats
- Unfiltered: bottled without filtration to preserve integrity and character
- Ageing: 24 months in large cask, 10 months in stainless steel, 12 months in bottle
- Serving temperature and pairings: serve at 16°C, decant for 1 hour; ideal with fish, sushi and soft cheeses
Description
What kind of wine it is
Castellada Collio Ribolla Gialla is a still white wine that expresses the authentic character of Friuli-Venezia Giulia, produced exclusively from Ribolla Gialla grapes. This wine, macerated on the skins, offers an intense profile and a complex structure, delivering a balanced sip that elegantly accompanies fish dishes, sushi, and soft cheeses. To fully appreciate its aromatic texture and depth of flavour, it is recommended to serve at around 16°C.
Where it comes from
The grapes are grown in Oslavia, in the Gorizia area, at the heart of Collio. Situated at 185 metres above sea level with a south-west exposure, the vineyards benefit from consistent and optimal ripening. The vines, aged between 23 and 45 years, sink their roots into Ponca, a marl soil of Eocene origin. This soil composition, combined with a limited yield, encourages a concentrated harvest and a clear territorial identity.
How it is produced
The manual harvest takes place in the first ten days of October. After destemming and crushing, the must spends two months in open Slavonian oak vats, undergoing both alcoholic and malolactic fermentation in contact with the skins. Ageing continues for twenty-four months in large oak barrels, followed by ten months in stainless steel and finishes with twelve months resting in the bottle. Bottling is carried out without filtration to preserve the original substance intact.
History and Curiosities
Born from the marl terroir of Oslavia, in the Collio DOC, La Castellada Ribolla Gialla 2019 embodies the authentic artisanal vocation of Friuli. The grapes, hand-picked from old vines, undergo a two-month skin maceration in open Slavonian oak vats. This traditional method, combined with a long ageing process in large barrels, steel and bottle, shapes a white wine of absolute depth. The absence of filtration preserves its integrity, making it perfect to elegantly accompany delicate cheeses, fish and shellfish.
Awards
-
2019
3Italian Sommelier Association (AIS) guide
Tasting notes
Color
Serve at:
14 -16 °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 Ribolla Gialla 2019 |
|---|---|
| Type | White green still |
| Denomination | Collio DOC |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Ribolla Gialla |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | La Castellada |
| Story | History and Curiosities Born from the marl terroir of Oslavia, in the Collio DOC, La Castellada Ribolla Gialla 2019 embodies the authentic artisanal vocation of Friuli. The grapes, hand-picked from old vines, undergo a two-month skin maceration in open Slavonian oak vats. This traditional method, combined with a long ageing process in large barrels, steel and bottle, shapes a white wine of absolute depth. The absence of filtration preserves its integrity, making it perfect to elegantly accompany delicate cheeses, fish and shellfish. |
| Origin | Gorizia, Oslavia |
| Soil composition | Marly soil of Eocene origin (Ponca) |
| Yield per hectare | 30 quintals per hectare |
| Harvest | First ten days of October (manual harvest) |
| Fermentation | 2 months |
| Production technique | Maceration on the skins; fermentation in open Slavonian oak vats; bottling without filtration |
| Wine making | The grapes were destemmed and the crushed fruit was left to ferment in open Slavonian oak vats for 2 months. In addition to alcoholic fermentation, the wine also underwent malolactic fermentation in contact with the skins. |
| Aging | 24 months in large Slavonian oak barrels, then 10 months in stainless steel tanks, followed by 12 months in bottle. Bottled without filtration. |
| Allergens | Contains sulphites |