2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.8 g/L
pH 3.5
Total Acidity 7.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Malbec
Region Gualtallary
Soil Alluvial-origin, Calcareous soil with scattered limestone and marine deposits
Elevation 1390.0 meters
Orientation Northwestern
Harvest Dates First week of April 2022
Fermentation Vessels Concrete and oak foudres
Oak Types French oak
Production Details Producer specification: 75% starts fermentation in concrete, with 60–80% whole cluster within that portion; 25% is fermented as juice in oak foudres. Maximum fermentation temperature is 25–30°C and maceration lasts 8–13 days. Maturation is 15–18 months in French oak; the page mentions 500 L vessels aged 2–5 years and 2,200 L vessels aged 10+ years.
Certifications Letis
Tasting Notes Tight and concentrated, with high acidity, substantial tannins and ageability; black and red fruits, lavender, wood and mineral notes
2021 Technical Specifications
Alcohol 13.9%
pH 3.55
Total Acidity 7.3 g/L
Grape Varieties 100% Malbec
Region Gualtallary
Soil Alluvial-origin, Calcareous soil with scattered limestone and marine deposits
Elevation 1390.0 meters
Fermentation Vessels Concrete and oak foudre
Oak Types French oak
Production Details 75% begins fermentation in concrete with 50% whole cluster, while 25% completes fermentation as juice in oak foudre. Maximum fermentation temperature is 25–30°C, maceration lasts 8–13 days, and maturation lasts 15–18 months in French-oak barrels; oak treatment is decided according to vintage conditions.
Tasting Notes Tight, high acidity, substantial tannins and ageability
Sources: catenazapata.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 14.0%
pH 3.6
Total Acidity 7.4 g/L
Grape Varieties 100% Malbec
Region Gualtallary
Soil Alluvial-origin, Calcareous soil with scattered limestone and marine deposits
Elevation 1390.0 meters
Fermentation Vessels Concrete and oak foudre
Oak Types French oak
Production Details 75% begins fermentation in concrete with 50% whole cluster, while 25% completes fermentation as juice in oak foudre. Maximum fermentation temperature is 25–30°C, maceration lasts 8–13 days, and maturation lasts 15–18 months in French-oak barrels; oak treatment is decided according to vintage conditions.
Tasting Notes Tight, high acidity, substantial tannins and ageability
Sources: catenazapata.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.0%
pH 3.63
Total Acidity 7.3 g/L
Grape Varieties 100% Malbec
Region Gualtallary
Soil Alluvial-origin, Calcareous soil with scattered limestone and marine deposits
Elevation 1390.0 meters
Fermentation Vessels Concrete and oak foudres
Oak Types French oak
Production Details 75% starts fermentation in concrete with 50% whole cluster and 25% is fermented as juice in oak foudres. Maximum fermentation temperature is 25–30°C, maceration lasts 8–13 days, and maturation lasts 18 months in French-oak barrels; oak treatment is decided according to vintage conditions.
Tasting Notes Tight, high acidity, substantial tannins and ageability
Sources: catenazapata.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.7%
pH 3.55
Total Acidity 7.25 g/L
Grape Varieties 100% Malbec
Region Gualtallary
Soil Alluvial-origin, Calcareous soil with scattered limestone and marine deposits
Elevation 1390.0 meters
Fermentation Vessels Concrete and oak foudre
Oak Types French oak
Production Details 75% begins fermentation in concrete with 50% whole cluster, while 25% completes fermentation as juice in oak foudre. Maximum fermentation temperature is 25–30°C, maceration lasts 8–13 days, and maturation lasts 18 months in French-oak barrels; oak treatment is decided according to vintage conditions.
Tasting Notes Tight, high acidity, substantial tannins and ageability
Sources: catenazapata.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.8%
pH 3.59
Total Acidity 7.5 g/L
Grape Varieties 100% Malbec
Region Gualtallary
Soil Alluvial-origin, Calcareous soil with scattered limestone and marine deposits
Elevation 1390.0 meters
Fermentation Vessels Concrete and oak foudre
Oak Types French oak
Production Details 75% begins fermentation in concrete with 50% whole cluster, while 25% completes fermentation as juice in oak foudre. Maximum fermentation temperature is 25–30°C, maceration lasts 8–13 days, and maturation lasts 18 months in French-oak barrels; oak treatment is decided according to vintage conditions.
Tasting Notes Tight, high acidity, substantial tannins and ageability
Sources: catenazapata.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.3%
pH 3.5
Total Acidity 7.2 g/L
Grape Varieties 100% Malbec
Region Gualtallary
Soil Alluvial-origin, Calcareous soil with scattered limestone and marine deposits
Elevation 1390.0 meters
Fermentation Vessels 225 L oak barrels and 500 L French-oak roll-fermenters
Oak Types French oak
Production Details Fermentation lasts 16 days in 225 L oak barrels and 500 L French-oak roll-fermenters. Maximum fermentation temperature is 25–30°C, maceration lasts 8–13 days, and maturation lasts 18 months in French-oak barrels; oak treatment is decided according to vintage conditions.
Tasting Notes Tight, high acidity, substantial tannins and ageability
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