ソーヴィニョン ラ カステッラーダ 2018｜フリウリの自然派が紡ぐ注目のオレンジワイン

This article introduces the 2018 vintage Sauvignon produced by La Castellada, a family-run estate located in Oslavia within the Collio DOC appellation of northeastern Italy’s Friuli Venezia Giulia region. The winery sits near the Slovenian border, an area renowned for its unique ponca soils composed of layers of marl and sandstone that lend pronounced mineral character to the wines grown here. The estate covers approximately ten hectares of vineyard land where the Bensa family cultivates several grape varieties including Ribolla Gialla, Chardonnay, Pinot Grigio, and Sauvignon Blanc among others.

The origins of this estate trace back to the previous generation when Giuseppe Bensa began making wine to supply his own restaurant. In 1985, his sons Giorgio and Nicolo took over operations and gradually shifted the winemaking philosophy toward a more traditional, non-interventionist approach. Nicolo Bensa grew up alongside fellow Oslavian producers Stanislao Radikon and Dario Princic, and the three friends deeply influenced each other’s viticultural and enological practices. Today the next generation, including Stefano and Matteo Bensa, continues the family tradition.

La Castellada practices organic farming with a strong commitment to preserving the natural environment and local ecosystem. In the cellar, the same philosophy guides every decision. The winery does not use temperature control at any stage of production. White wines undergo maceration on their skins in open-top wooden fermentation vats, a technique that was standard in this region until the 1970s but was largely abandoned during the modernization era. Fermentation relies entirely on indigenous yeasts found naturally on the grape skins and in the cellar environment.

For this particular cuvee, the Sauvignon Blanc grapes are fermented with their skins and seeds in Slavonian oak vats for approximately four days. After pressing, the wine is transferred to large oak casks where it continues fermenting and aging for eleven months. It then spends an additional twelve months in stainless steel tanks before being bottled without filtration. Sulfur dioxide is added only in minimal quantities at the time of bottling. After bottling, the wine rests for at least another twelve months before release, resulting in a total production timeline that spans several years from harvest to market.

The resulting wine displays an amber-tinged hue that distinguishes it from conventionally made white wines. The extended skin contact contributes tannin structure, textural complexity, and aromatic depth that go well beyond typical expressions of this grape variety. While standard renditions of this variety emphasize fresh green and citrus aromas achieved through reductive winemaking in stainless steel, this version is expected to show layers of dried herbs, honey, nuts, and stone fruit alongside the varietal’s characteristic aromatic intensity.

The wine falls under the Collio DOC designation, one of the most prestigious appellations in the Friuli region. The terroir here benefits from a continental climate moderated by proximity to the Adriatic Sea and the Julian Alps. Warm days and cool nights during the growing season help maintain acidity in the grapes while allowing full phenolic ripeness, which is essential for wines that undergo extended maceration.

In terms of food pairing, the wine’s tannic structure and weight make it versatile at the table. It pairs well with rich fish dishes, roasted poultry, Asian cuisine, Middle Eastern mezze, aged cheeses, and Japanese dishes that incorporate fermented seasonings such as miso and soy sauce. A serving temperature of around fourteen to sixteen degrees Celsius is recommended to allow the complex aromas to express themselves fully without the chill suppressing the nuanced bouquet.

The wine is imported into Japan by Vinaiota, a well-known importer specializing in artisanal and organic wines from small European producers. Vinaiota has a strong track record of selecting producers who share a commitment to minimal intervention winemaking and sustainable agriculture. The retail price at the specialty shop is competitive for a wine of this pedigree and production method, and a free shipping offer is available when purchasing six or more bottles, making it an attractive option for enthusiasts looking to explore the category more deeply.

La Castellada represents an important voice in the broader movement of skin-contact winemaking that has gained significant international attention over the past two decades. Alongside their neighbors and friends in Oslavia, they have helped establish this small corner of northeastern Italy as one of the world’s most important regions for this distinctive style of wine production. Their commitment to organic viticulture, indigenous yeast fermentation, minimal sulfur use, and traditional cellar practices results in wines that are deeply connected to their place of origin and offer a compelling alternative to mainstream winemaking.