2023 Technical Specifications
Alcohol 13.5%
pH 3.7
Grape Varieties 79% Malbec, 15% Bonarda, 6% Petit Verdot
Region Mendoza
Soil Lunlunta: alluvial origin, Surface clay and large rounded stones at depth; gualtallary: alluvial gravel and calcareous material with large rounded stones at depth; eugenio bustos: sandy/clay soil with thick calcareous layers and large rounded stones at depth; el mirador: alluvial and aeolian, Silty-loam soil.
Sites Lunlunta (920 m); Gualtallary (1,450 m); Eugenio Bustos (1,090 m); El Mirador (750 m)
Indigenous Yeast Yes
Oak Types French oak
Production Details Cold pre-fermentation maceration lasted 2–7 days below 10°C; fermentation lasted 10–20 days, with the producer additionally reporting total maceration of 4–12 days. Ageing lasted 8–14 months in first-, second- and third-use French-oak barrels. The technical block lists total acidity as 5.5 but supplies neither a unit nor an acid-equivalent basis, so it is retained here rather than normalized as total_acidity_gl.
Sources: catenazapata.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.4%
pH 3.7
Grape Varieties 77% Malbec, 20% Bonarda, 3% Petit Verdot
Region Mendoza
Soil Lunlunta: alluvial origin, Surface clay and large rounded stones at depth; gualtallary: alluvial gravel and calcareous material with large rounded stones at depth; eugenio bustos: sandy/clay soil with thick calcareous layers and large rounded stones at depth; el mirador: alluvial and aeolian, Silty-loam soil.
Sites Lunlunta (920 m); Gualtallary (1,450 m); Eugenio Bustos (1,090 m); El Mirador (750 m)
Indigenous Yeast Yes
Oak Types French oak
Production Details Cold pre-fermentation maceration lasted 2–7 days below 10°C; fermentation lasted 10–20 days, with the producer additionally reporting total maceration of 4–12 days. Ageing lasted 8–14 months in first-, second- and third-use French-oak barrels. The technical block lists total acidity as 5.6 but supplies neither a unit nor an acid-equivalent basis, so it is retained here rather than normalized as total_acidity_gl.
Sources: catenazapata.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.5%
pH 3.75
Grape Varieties 75% Malbec, 18% Bonarda, 7% Petit Verdot
Region Mendoza
Soil Lunlunta: alluvial origin, Surface clay and large rounded stones at depth; gualtallary: alluvial gravel and calcareous material with large rounded stones at depth; eugenio bustos: sandy/clay soil with thick calcareous layers and large rounded stones at depth; el mirador: alluvial and aeolian, Silty-loam soil.
Sites Lunlunta (920 m); Gualtallary (1,450 m); Eugenio Bustos (1,090 m); El Mirador (750 m)
Indigenous Yeast Yes
Oak Types French oak
Production Details Cold pre-fermentation maceration lasted 2–7 days at 8.8°C; fermentation lasted 10–20 days, followed by 4–12 days of post-fermentation maceration. Ageing lasted 8–14 months in first-, second- and third-use French-oak barrels. The technical block lists total acidity as 5.75 but supplies neither a unit nor an acid-equivalent basis, so it is retained here rather than normalized as total_acidity_gl.
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