Catena La Marchigiana Chardonnay (750ml)

  • Wine Type

    White Wine

  • Size

    750ml

  • Country

    Argentina

  • Region

    Mendoza

  • Sub-Region

    Tupungato

  • Grape

    Chardonnay

  • Food Pairing

    Lemon RisottoChickenSeafood

La Marchigiana honors the natural and sulfite-free homemade wine legacy with this very limitied production.   In 1898, Nicola Catena arrived in Argentina from Le Marche, Italy, bringing with him the family tradition of creating natural wines, preserved only by their own tannins. It is a “naked wine”, in which only the grapes and terroir speak.  Once settled in Argentina, Nicola embraced the practice of fermenting wine in clay pots. Widely spread in the Cuyo region, this practice dates back to Colonial times where wine was made from Criolla grapes in amphoras and botijas.  

La Marchigiana was Nicola Catena’s label, used in the oak barrels containing bulk wine that were sent to Buenos Aires to be sold in the finest restaurants of that time. This label has been hanging at the winery and at Nicolás Catena Zapata’s office since Laura and Adrianna Catena were children.  The word “Marchigiana” refers to the women from Le Marche, Italy.  The style is early 20th century and the label says Bodega y Viñedos Nicolás Catena, because Nicola Catena was made to change his name to Nicolás when he became an Argentine citizen.  Laura observes that it was a smart idea to celebrate women harvesting since her great-grandfather’s wife, Ana Mosceta de Catena was also from Le Marche and loved her vines.  Because of this, Laura’s great- grandfather use to call her his “vine whisperer”

Tasting Notes

The cool climate high altitudes in the Uco Valley  yield concentrated Chardonnay with intense aromatics, optimal texture and structure, and high acidity.  Complex flavors of dried apple, cider, quince, banana peel and guava rind laced with nutmeg and abundant spice. Fresh, with a marked acidity. Long, creamy buttery finish. Natural, sulfite-free wine.  

Method

Chardonnay grapes from Finca Gualtallary, Tupungato grown on gravel limestone soil.  The grapes were hand harvested and underwent a 5 day cold maceration in clay pots at 5-8 °C. Fermentation lasted 14 days on the skins in clay pots at 20-23oC. The wine underwent a partial malolactic fermentation and spent 288 days on skins in clay pots.  No sulfites added. 
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$38.00

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