Nicola Catena


Bonarda was the variety adopted by the immigrants italians at the end of the 19th century, becoming in the 1990s the grape but cultivated of Argentina. It is a variety that adapts to light soils and needs an extensive vegetative cycle. It is in southeastern Mendoza where average temperatures allow them to reach their optimal level of maturity.

  • Varietal: 100% Bonarda
  • Vineyards: La Vendimia, El Mirador, Mendoza, 750 msnm.
  • Fermentation: Native yeasts. Cold maceration in barrels for 4 days under 10º. Temp. Ferm. Between 25 and 30 ° C for 15 days.
  • Aging: 18 months in French oak.
  • Alcohol: 13,5%
  • pH: 3.71
  • Acidity: 5.8
Nicola Catena