La Castellada
Collio Merlot 2009
| Denomination | DOC Collio Goriziano Merlot |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Friuli-Venezia Giulia (Italy) |
| Grape varieties | 100% Merlot |
| Aging | 12 months in barrique, 24 months in Slavonian oak cask and 12 months in stainless steel tank |
- Origin and region: Collio DOC, Oslavia, Eocene ponca soil at 175m
- Grape variety and vintage: 100% Merlot, 2009 harvest, still red wine
- Ageing: 12 months in barrique, 24 months in Slavonian oak barrels, 12 months in stainless steel
- Style and vineyards: bottled unfiltered, vines up to 52 years old
- Serving and pairings: 17-18°C, decant for 2 hours, ideal with meats and mature cheeses
Description
What kind of wine it is
Castellada Collio Merlot is a still red wine that precisely expresses the essence of Friuli-Venezia Giulia. Made from Merlot grapes, this wine perfectly embodies the prestige of the Collio region. Its profile is full and structured, capable of revealing deep elegance thanks to a long maturation process. It stands out for its choice of unfiltered bottling, a technique adopted to preserve the richness and density of the palate. Its aromatic complexity makes it a wine of great character, ideal for those seeking an authentic and defined expression of the Friulian territory.
Where it comes from
The Merlot grapes are grown among the hills of Collio, specifically in the hamlet of Oslavia. The vineyards, situated at an altitude of one hundred and seventy-five metres, benefit from a south and north-west exposure that encourages even ripening and an ideal balance between concentration and freshness. The roots of these old vines, some of which are over fifty years old, delve into the Ponca, the typical local marl of Eocene origin. This particular soil composition imparts a distinctive mineral contribution, while the management of the vineyard with a low yield per hectare ensures grapes of exceptional quality.
How it is produced
The production process begins with a rigorous manual harvest, followed by destemming and crushing. Fermentation takes place in Slavonian oak vats for about fifteen days, allowing for careful maceration on the skins. The wine's development requires patience: it first matures in small barrels and then in Slavonian oak barrels, finishing its ageing in steel tanks where it achieves its final stability. The decision to avoid filtration preserves its original consistency. At the table, it shows great versatility in accompanying structured red meats such as beef, lamb and pork, as well as enhancing mature cheeses.
History and Curiosities
Born from a family tradition that began in 1985 on the hills of Oslavia, Collio Merlot 2009 by La Castellada embodies the true vocation of Friuli. This extraordinary red combines the elegance of old vines aged 52 years with the complexity of Ponca, the typical local Eocene marl. After a rigorous manual harvest, the wine evolves through a long maturation in Slavonian oak and barriques, then completes its ageing in steel. Bottling without filtration delivers a pure and intense sip, inextricably linked to its terroir.
Tasting notes
Color
Serve at:
16 - 18 °C
Longevity:
15 - 25 years
Decanting time:
2 hours
- 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 Merlot 2009 |
|---|---|
| Type | Red green still |
| Denomination | Collio DOC |
| Vintage | 2009 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Merlot |
| Country | Italy |
| Region | Friuli-Venezia Giulia |
| Vendor | La Castellada |
| Story | History and Curiosities Born from a family tradition that began in 1985 on the hills of Oslavia, Collio Merlot 2009 by La Castellada embodies the true vocation of Friuli. This extraordinary red combines the elegance of old vines aged 52 years with the complexity of Ponca, the typical local Eocene marl. After a rigorous manual harvest, the wine evolves through a long maturation in Slavonian oak and barriques, then completes its ageing in steel. Bottling without filtration delivers a pure and intense sip, inextricably linked to its terroir. |
| Origin | Gorizia, Oslavia (Friuli-Venezia Giulia, Italia) |
| Soil composition | Marl of Eocene origin - Ponca |
| Yield per hectare | 50 quintals per hectare |
| Harvest | Mid-October |
| Fermentation | 15 days |
| Production technique | Fermentation in Slavonian oak vats for 15 days; bottling without filtration |
| Wine making | The grapes were destemmed and the crushed grapes were left to ferment in Slavonian oak vats for 15 days; aged for 12 months in barriques, 24 months in Slavonian oak casks and 12 months in stainless steel tanks; bottled without filtration. |
| Aging | 12 months in barrique, 24 months in Slavonian oak cask and 12 months in stainless steel tank |
| Allergens | Contains sulphites |