2025 Technical Specifications
Alcohol 12.8%
pH 3.3
Total Acidity 6.15 g/L
Grape Varieties 60% Sémillon, 40% Chenin Blanc
Region Lujan de Cuyo
Soil Alluvial-origin soil with clay topsoil and rounded rocks below; 30% clay, 40% silt and 30% sand.
Elevation 950.0 meters
Oak Types French oak
Production Details Cold settled for 8–24 hours below 10°C; fermented for approximately 25–45 days; approximately 6 hours total maceration; minimum bâtonnage program; élevage for 4–8 months in 100% French-oak barrels described collectively as 25% first-, second- and third-use barrels.
Tasting Notes Deeply aromatic, with expressive citrus and peach and a rich, mineral finish.
Food Pairing Vegetables, pasta and grilled white meats.
Sources: catenazapata.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 12.9%
pH 3.25
Total Acidity 6.35 g/L
Grape Varieties 60% Sémillon, 40% Chenin Blanc
Region Lujan de Cuyo
Soil Alluvial-origin soil with clay topsoil and rounded rocks below; 30% clay, 40% silt and 30% sand.
Elevation 950.0 meters
Oak Types French oak
Production Details Cold settled for 8–24 hours below 10°C; fermented for approximately 25–45 days; approximately 6 hours total maceration; minimum bâtonnage program; aged for 4–8 months in 100% French-oak barrels described collectively as 25% first-, second- and third-use barrels.
Tasting Notes Deeply aromatic, with expressive citrus and peach and a rich, mineral finish.
Food Pairing Vegetables, pasta and grilled white meats.
Sources: catenazapata.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.8%
pH 3.3
Total Acidity 6.15 g/L
Grape Varieties 60% Sémillon, 40% Chenin Blanc
Region Lujan de Cuyo
Soil Alluvial-origin soil with clay topsoil and rounded rocks below; 30% clay, 40% silt and 30% sand.
Elevation 950.0 meters
Oak Types French oak
Production Details Cold settled for 8–24 hours below 10°C; fermented for approximately 25–45 days; approximately 6 hours total maceration; minimum bâtonnage program; élevage for 4–8 months in 100% French-oak barrels described collectively as 25% first-, second- and third-use barrels.
Tasting Notes Deeply aromatic, with expressive citrus and peach and a rich, mineral finish.
Food Pairing Vegetables, pasta and grilled white meats.
Sources: catenazapata.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
pH 3.25
Total Acidity 6.4 g/L
Grape Varieties 60% Sémillon, 40% Chenin Blanc
Region Lujan de Cuyo
Soil Alluvial-origin soil with clay topsoil and rounded rocks below; 30% clay, 40% silt and 30% sand.
Elevation 950.0 meters
Oak Types French oak
Production Details Cold settled for 8–24 hours below 10°C; fermented for approximately 25–45 days; approximately 6 hours total maceration; minimum bâtonnage program; élevage for 4–6 months on the lees in 100% French-oak barrels, with 30% second- and third-use barrels.
Tasting Notes Deeply aromatic, with expressive citrus and peach and a rich, mineral finish.
Food Pairing Vegetables, pasta and grilled white meats.
Sources: catenazapata.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.5%
pH 3.2
Total Acidity 6.65 g/L
Grape Varieties 55% Sémillon, 45% Chenin Blanc
Region Lujan de Cuyo
Soil Alluvial-origin soil with clay topsoil and rounded rocks below; 30% clay, 40% silt and 30% sand.
Elevation 950.0 meters
Maceration 0.25 days
Oak Types French oak
Production Details Cold settled for 12 hours at 5°C; fermented for 25 days; post-fermentation maceration for 6 hours; élevage for 6–7 months on the lees in 100% French-oak barrels, with 30% second- and third-use barrels.
Tasting Notes Deeply aromatic, with expressive citrus and peach and a rich, mineral finish.
Food Pairing Vegetables, pasta and grilled white meats.
Sources: catenazapata.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
pH 3.25
Total Acidity 6.3 g/L
Grape Varieties 60% Sémillon, 40% Chenin Blanc
Region Lujan de Cuyo
Soil Alluvial-origin soil with clay topsoil and rounded rocks below; 30% clay, 40% silt and 30% sand.
Elevation 950.0 meters
Maceration 0.25 days
Production Details Cold settled for 12 hours at 5°C; fermented for 25 days; post-fermentation maceration for 6 hours; matured for 6 months in contact with the lees.
Tasting Notes Deeply aromatic, with expressive citrus and peach and a rich, mineral finish.
Food Pairing Vegetables, pasta and grilled white meats.
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