2024 Technical Specifications
Alcohol 13.3%
pH 3.5
Total Acidity 5.85 g/L
Grape Varieties 100% Cabernet Sauvignon
Region Agrelo
Soil Alluvial-origin soil with clay topsoil and rounded rocks below; 30% sand, 30% clay and 40% silt
Elevation 950.0 meters
Orientation Northwestern
Harvest Dates March–April
Sites La Piramide
Fermentation Vessels Stainless steel tanks
Maceration 30 days
Oak Types French oak
Production Details Producer specification: cold maceration for approximately 3–7 days at 10°C; fermentation for approximately 12–19 days; the page describes a further/total maceration range of 2–10 days. Maturation is 11–13 months in French-oak barrels, with 25–40% new oak plus second- and third-use barrels.
Tasting Notes Ripe red fruit, black pepper and cedar; cassis, clove, leather and tobacco; smooth, fresh finish with finely grained robust tannins
2023 Technical Specifications
Alcohol 13.3%
pH 3.5
Total Acidity 5.85 g/L
Grape Varieties 100% Cabernet Sauvignon
Region Agrelo
Soil Alluvial-origin soil with clay topsoil and rounded rocks below; 30% sand, 30% clay and 40% silt
Elevation 950.0 meters
Oak Types French oak
Production Details English producer specification: cold maceration for approximately 3–7 days at 10°C; fermentation for approximately 12–19 days; the page describes a further/total maceration range of 2–10 days; 11–13 months in French-oak barrels, with 25–40% new oak plus second- and third-use barrels.
2022 Technical Specifications
Alcohol 13.4%
pH 3.5
Total Acidity 5.75 g/L
Grape Varieties 100% Cabernet Sauvignon
Region Agrelo
Soil Alluvial-origin soil with clay topsoil and rounded rocks below; 30% sand, 30% clay and 40% silt
Elevation 950.0 meters
Oak Types French oak
Production Details Cold maceration for approximately 3–7 days at 10°C; fermentation for approximately 12–19 days; the page describes a further/total maceration range of 2–10 days. Maturation is 11–13 months in French-oak barrels, with 25–40% new oak plus second- and third-use barrels.
Sources: catenazapata.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.4%
pH 3.5
Total Acidity 5.65 g/L
Grape Varieties 100% Cabernet Sauvignon
Region Agrelo
Soil Alluvial-origin soil with clay topsoil and rounded rocks below; 30% sand, 30% clay and 40% silt
Elevation 950.0 meters
Oak Types French oak
Production Details Cold maceration for approximately 3–7 days at 10°C; fermentation for approximately 12–19 days; the page describes a further/total maceration range of 2–10 days. Maturation is 11–13 months in French-oak barrels, with 25–40% new oak plus second- and third-use barrels.
Sources: catenazapata.com ↗ · Compare this vintage
Producer Information
Website
Address
Ruta Nacional 9, Agrelo, Mendoza, Argentina
Phone
+54 261 4200214
Email
Owner
Nicolás Catena Zapata Family