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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. To honor the legacy of this traditional practice, Bodega y Viñedos Catena has produced a range of very limited- production, Natural, and Sulfite-free homemade wines, called ‘La Marchigiana’. The three classic varietals, Criolla Chica, Bonarda, and Chardonnay are fermented and aged in clay pots, in the same method of Nicolás himself, where full-body and longevity are gained through long- term skin contact. The label of ‘La Marchigiana’ was used by Nicola Catena on oak barrels containing bulk wine. This label had been hanging in his office at the winery since Laura Catena and her sister Adrianna were small children. The name translates to ‘the women from Le Marche’, represented by the woman harvesting grapes on the label and alluding to the many women of Le Marche who worked hard to keep the vines healthy and thriving. The most important of these women was Ana Mosceta de Catena—Laura’s great- grandmother and Nicola’s wife, whom he affectionately referred to as his ‘vine whisperer’. INTRODUCING in which only the grapes and terroir speak ‘NAKED’ WINE from BODEGA Y VIÑEDOS CATENA
Transcript of from BODEGA Y VIÑEDOS CATENA · I y Ww I New Y NY CRIOLLA CHICA 2017 100% Criolla Chica •...
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.
To honor the legacy of this traditional practice, Bodega y Viñedos Catena has produced a range of very limited-production, Natural, and Sulfite-free homemade wines, called ‘La Marchigiana’. The three classic varietals, Criolla Chica, Bonarda, and Chardonnay are fermented and aged in clay pots, in the same method of Nicolás himself, where full-body and longevity are gained through long-term skin contact.
The label of ‘La Marchigiana’ was used by Nicola Catena on oak barrels containing bulk wine. This label had been hanging in his office at the winery since Laura Catena and her sister Adrianna were small children.
The name translates to ‘the women from Le Marche’, represented by the woman harvesting grapes on the label and alluding to the many women of Le Marche who worked hard to keep the vines healthy and thriving. The most important of these women was Ana Mosceta de Catena—Laura’s great-grandmother and Nicola’s wife, whom he affectionately referred to as his ‘vine whisperer’.
INTRODUCING
in which only the grapes and terroir speak‘NAKED’ WINE
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CRIOLLA CHICA 2017 100% Criolla Chica
• Vineyards: Finca Los Paraísos, El Mirador, and Rivadavia (Mendoza, 635 msnm.)
• Soil: Loamy sandy.
• Type of harvest: Manual.
• Pre-fermentation: 5 days cold maceration in clay pots.
• Fermentation: 21 days with skins in clay pots. • Malolactic fermentation: Partial.
• Added sulfites: No.
• Aging: 256 days with skins in clay pots.
• Alcohol: 13.9% ABV
• Residual sugar: < 1.8 g/l
Made from Criolla Chica, known as the Mission grape in the US. The vibrant red color hints at the aromas and flavors to come–confected notes of strawberry and cranberry with a refreshing finish.
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• Vineyards: Finca Gualtallary, and Tupungato (Mendoza, 1,450 msnm.)
• Soil: Alluvial origin. Gravel and limestone. Rounded rocks in the bottom.
• Type of harvest: Manual.
• Pre-fermentation: 5 days cold maceration in clay pots.
• Fermentation: 14 days with skins in clay pots.
• Malolactic fermentation: Partial.
• Added sulfites: No.
• Aging: 288 days with skins in clay pots.
• Alcohol: 13.8% ABV
• Residual sugar: < 1.8 g/l
CHARDONNAY 2017 100% Chardonnay
Light golden yellow in color with aromas of yellow apple and pear. Flavors of Pink Lady apple, Bosc pear, stone fruits, and green papaya with nutty notes on the mouthwatering finish.
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• Vineyards: Finca La Vendimia, and Rivadavia (Mendoza, 750 msnm.)
• Soil: Loamy, alluvial and eolic.
• Type of harvest: Manual.
• Fermentation: 19 days with skins in clay pots.
• Malolactic fermentation: Partial.
• Added sulfites: No.
• Aging: 8 months in clay pots.
• Alcohol: 12.5% ABV
• Residual sugar: < 1.8 g/l
BONARDA 2017 100% Bonarda
Nose of earthy, dried fruits, balsamic, and leathery notes. The fruit comes through on the palate–a blend of red fruits like strawberry with black fruits like blackberry and black cherry.
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