Bodega Catena Zapata is an Argentinian winery located in the Luján de Cuyo region of Mendoza. The vineyard was founded by the Catena family in 1902 and is now run by third-generation owner, Nicolás Catena Zapata. The winery is known for its high-altitude vineyards and its flagship wine, the Nicolás Catena Zapata, which is a blend of Cabernet Sauvignon and Malbec grapes. This wine is considered one of Argentina's finest and is highly sought after by wine connoisseurs around the world. The winery is also committed to sustainable farming practices and has received numerous awards and recognition for its efforts. Bodega Catena Zapata is a must-visit destination for wine-lovers looking for a truly exceptional tasting experience.

About the Winery

Located in the sub-appellation region of Argentina, Bodega Catena Zapata is a beautiful winery. It is a family-owned winery that was first established in 1902 by the Italian Nicolas Catena. A distinguishing feature of this winery is its pyramid-like design. Catena set up this winery with the prime objective of introducing the European style of winemaking in Argentina.

The Bodega Catena Zapata Winery is so meticulously planned that it is considered to be the mother of all other 4 wines in the Zapata Winery – Nicolas Catena Zapata, Malbec Argentino, Adrianna Malbec and Nicasia Malbec. The high-altitude winery atop the Mendoza Mountains had been lying there for a long time. However, it took the genius, Nicolas, to understand the real value of these vineyards.

The wines produced here are mainly from three vineyards – Nicolas Catena Zapata, Malbec Argentino and Nicasia Vineyard. In the Nicolas Catena Zapata winery, the grapes used are 90% whole berry and 10% cluster fruits. Around 225 to 500l French oak barrels are used for fermentation and the temperature is kept as low as possible during this process, which takes around 15 days. The low temperature ensures that the unique aromas and flavours of the grapes aren’t disturbed.

In the Malbec Argentino vineyard, 80% whole berry fruit and 20% whole cluster are used for fermentation in 225 to 500l French oak barrels at a low temperature for about 30 days. In the Nicasia Vineyard, 100% whole cluster and 90% whole berry fruit are used for fermentation. While the capacity of the barrels used is the same as the other two vineyards, the period of fermentation here is for 15 days. In all the three vineyards, the wine is aged in these durable barrels for about 18 months, before they are released to be packed in bottles.

http://www.catenawines.com

Find out more