HIGH MOUNTAIN ESTATE VINEYARDS
The Catena wines are a special assemblage of High Mountain Estate Vineyards made by fourth generation vintner, Laura Catena and chief winemaker, Alejandro Vigil. Although we have found that most of the Catena wines are consumed shortly after release, we are pleased to see that they age beautifully for ten to twenty years. Through decades of study and exploration within Mendoza's high altitude mountain terroirs, the Catena family has identified special locations for its Estate vineyards. From the marriage of these historic vineyards emerges a wine of unique character that has natural balance, concentration and a distinct varietal identity.
VINEYARDS
A Blend of Four Vineyards - vineyards are divided into lots that are harvested at different times:
Agrelo 3,117 ft (950 m) elevation: aluvial origin. Clay topsoil with rounded rocks on the bottom.
Villa Bastías 3,675 ft (1,120 m) elevation: aluvial origin. Silt loamy soil with limestone on the bottom.
Altamira in La Consulta 3,593 ft (1,095 m) elevation: aluvial origin. Loamy soil, with rounded rocks on the bottom.
El Cepillo, Eugenio Bustos 3,593 ft (1,090 m) elevation: aluvial origin. Loam-sandy soil with thick calcareous layers and rounded rocks on the bottom.
*online prices/offers might differ from prices at Vino Cultura cellar.
HIGH MOUNTAIN ESTATE VINEYARDS
The Catena wines are a special assemblage of High Mountain Estate Vineyards made by fourth generation vintner, Laura Catena and chief winemaker, Alejandro Vigil. Although we have found that most of the Catena wines are consumed shortly after release, we are pleased to see that they age beautifully for ten to twenty years. Through decades of study and exploration within Mendoza's high altitude mountain terroirs, the Catena family has identified special locations for its Estate vineyards. From the marriage of these historic vineyards emerges a wine of unique character that has natural balance, concentration and a distinct varietal identity.
VINEYARDS
A Blend of Four Vineyards - vineyards are divided into lots that are harvested at different times:
Agrelo 3,117 ft (950 m) elevation: aluvial origin. Clay topsoil with rounded rocks on the bottom.
Villa Bastías 3,675 ft (1,120 m) elevation: aluvial origin. Silt loamy soil with limestone on the bottom.
Altamira in La Consulta 3,593 ft (1,095 m) elevation: aluvial origin. Loamy soil, with rounded rocks on the bottom.
El Cepillo, Eugenio Bustos 3,593 ft (1,090 m) elevation: aluvial origin. Loam-sandy soil with thick calcareous layers and rounded rocks on the bottom.
VINIFICATION
Fermentation in stainless steel tanks for 14 days and post-fermentation maceration for 20-23 days. Wild yeasts. Elevage: 12 months in barrel. Barrel selection varies depending on vineyard and vintage - First, second and third use barrels used.
TECHNICAL INFORMATION
Varietal: 91% Cabernet Sauvignon, 7% Cabernet Franc, 2% Petit Verdot
Alcohol: 13.6%
Total Acidity: 5.25 grams/liter
pH: 3.56
