Nicola Catena Bonarda

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Nicholas Catena
DESCRIPTION
The Bonarda was the variety adopted by Italian immigrants at the end of the 19th century, becoming in the 90s the most cultivated red grape in Argentina. It is a variety that adapts to light soils and needs an extensive vegetative cycle. It is in the southeast of Mendoza where the average temperatures allow it to reach its optimum level of maturity.

DATA SHEET
Varietal: 100% Bonarda
Fermentation: Native yeasts. Cold maceration in barrels for 4 days. below 10º. Temp. Ferm. between 25 and 30º C for 15 days.
Aging: 18 months in French oak barrels.
Vineyards: La Vendimia, El Mirador, Mendoza, 750 meters above sea level.
Alcohol: 13.5% Vol.
pH: 3.71
Acidity: 5.8