Tasting Notes
Ribolla Gialla from the north-eastern reaches of Italy, known as Friuli. Naturally fermented on skins for 2 months and aged in large format old oak. The resulting wine is intense and concentrated, oxidative and deeply textured. Open early and drink with food. Think pork or lamb. - Chris L
In 1954, upon his return from Switzerland where he had been working as a carpenter, Giuseppe Bensa decided to purchase some plots of land, as well as a house to use as a tavern where he could serve the wines he produced.
In 1985, sons Giorgio and Nicolò chose to undertake a different kind of business venture; they decided to start bottling the wine that they already sold loose and dedicating heart and soul to wine growing and establishing the “La Castellada” estate, which takes its name from one of the Oslavia hills.
In 2009 they were joined by Matteo and Stefano, Nicolò’s sons.
Of the 10 hectares of vineyards that make up the estate, half are 45/55 years old and have around 3000/3500 plants per hectare with a production of 50 t/ha, as was once the custom, while the other more recent half is about 25 years old and has 5500/6000 plants per hectare with a lower yield of 50 t/ha, thus achieving optimal ripening and concentrations. - Winery Note
| Product Type | Wine White Other Varietals & Blends |
| Volume | 750ml |
| Country | Italy |
| Region | Friuli |
| Sub Region | Oslavia |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Minimal Intervention |