Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2019 / 750ml | ≈ $53.11Original CHF 43.90 | fr.millesima.ch ↗ |
2023 Technical Specifications
Alcohol 13.9%
pH 3.6
Total Acidity 5.7 g/L
Grape Varieties 93% Cabernet Sauvignon, 7% Cabernet Franc
Drinking Window Usually approachable from three years after harvest and over the following 10–20 years
Region Mendoza
Soil La pirámide: alluvial origin, Clay topsoil with rounded rocks below; domingo: alluvial origin, Silty-loam soil over limestone; nicasia: alluvial origin, Loam with rounded rocks below
Sites Lot 3, La Pirámide Vineyard, Agrelo; Lot 2, Domingo Vineyard, Villa Bastías; Lot 2, Nicasia Vineyard, Altamira
Fermentation Vessels 500 L French oak barrels
Pressing Method Whole Clusters Pressed Before Fermentation
Indigenous Yeast Yes
Oak Types French oak
Production Details Whole clusters were pressed and fermented entirely in 500 L French oak for approximately 10–20 days at a maximum 28°C; maceration lasted 15–30 days, with wild yeasts and full malolactic fermentation. Maturation was 12–18 months in 1-, 2- and 3-year-old French oak barrels. Vineyard elevations were La Pirámide 950 m, Domingo 1,120 m and Nicasia 1,095 m.
Sources: catenazapata.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.6%
pH 3.5
Total Acidity 5.8 g/L
Grape Varieties 92% Cabernet Sauvignon, 8% Cabernet Franc
Drinking Window Usually approachable from three years after harvest and over the following 10–20 years
Region Mendoza
Sites Lot 3, La Pirámide Vineyard; Lot 2, Domingo Vineyard; Lot 2, Nicasia Vineyard
Fermentation Vessels 500 L French oak barrels
Pressing Method Whole Clusters Pressed Before Fermentation
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Whole clusters were pressed and fermented in 500 L French oak for approximately 10–20 days at a maximum 28°C; maceration lasted 15–30 days, with indigenous yeasts and complete alcoholic and malolactic fermentation. The page contains an internal maturation discrepancy: its wine description says 18 months in French oak, while its vinification section says 12–18 months in 1-, 2- and 3-year-old French oak barrels.
Sources: catenazapata.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.9%
pH 3.6
Total Acidity 5.7 g/L
Grape Varieties 93% Cabernet Sauvignon, 7% Cabernet Franc
Drinking Window Usually approachable from three years after harvest and over the following 10–20 years
Region Mendoza
Soil La pirámide: alluvial origin, Clay topsoil with rounded rocks below; domingo: alluvial origin, Silty-loam soil over limestone; nicasia: alluvial origin, Loam with rounded rocks below
Orientation Northwestern
Harvest Dates Mid-April
Sites Lot 3, La Pirámide Vineyard, Agrelo; Lot 2, Domingo Vineyard, Villa Bastías; Lot 2, Nicasia Vineyard, Altamira
Fermentation Vessels 500 L French oak barrels
Pressing Method Whole Clusters Pressed Before Fermentation
Indigenous Yeast Yes
Oak Types French oak
Production Details Producer specification: whole clusters were pressed and fermented entirely in 500 L French oak for approximately 10–20 days at a maximum 28°C; maceration lasted 15–30 days, with wild yeasts and full malolactic fermentation. Maturation was 12–18 months in 1-, 2- and 3-year-old French oak barrels. Vineyard elevations were La Pirámide 950 m, Domingo 1,120 m and Nicasia 1,095 m.
Tasting Notes Dark ruby with violet tones; ripe raspberry and cassis aromas with pepper and clove; full-bodied and rich, with black currant, black raspberry, cedar, tobacco and leather, silky tannins and a long persistent finish
Food Pairing Red meats such as steak or lamb, demi-glace sauces, or Chateaubriand
2020 Technical Specifications
Alcohol 13.7%
pH 3.55
Total Acidity 5.82 g/L
Grape Varieties 92% Cabernet Sauvignon, 8% Cabernet Franc
Drinking Window Usually approachable from three years after harvest and over the following 10–20 years
Region Mendoza
Soil La pirámide: alluvial origin, Clay topsoil with rounded rocks below; domingo: alluvial origin, Silty-loam soil over limestone; nicasia: alluvial origin, Loam with rounded rocks below
Sites Lot 3, La Pirámide Vineyard, Agrelo; Lot 2, Domingo Vineyard, Villa Bastías; Lot 2, Nicasia Vineyard, Altamira
Fermentation Vessels 500 L French oak barrels
Pressing Method Whole Clusters Pressed Before Fermentation
Indigenous Yeast Yes
Oak Types French oak
Production Details Whole clusters were pressed and fermented entirely in 500 L French oak for approximately 13–20 days at 28–30°C; maceration lasted 15–30 days, with wild yeasts and full malolactic fermentation. Maturation was 12–18 months in 1-, 2- and 3-year-old French oak barrels. Vineyard elevations were La Pirámide 950 m, Domingo 1,120 m and Nicasia 1,095 m.
Sources: catenazapata.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2019 / 750ml | ≈ $53.11Original CHF 43.90 | fr.millesima.ch ↗ |
Producer Information
Website
Address
Ruta Nacional 9, Agrelo, Mendoza, Argentina
Phone
+54 261 4200214
Email
Owner
Nicolás Catena Zapata Family