# Catena Alta Historic Rows Chardonnay (2023)

- **Producer:** Bodega Y Viñedos Catena
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Mendoza, Argentina
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, peach, apricot, lemon, grapefruit, butter, cream, toast, vanilla, brioche, hazelnut, honey, dried apricot, nutmeg

## About this wine

Catena Alta Historic Rows Chardonnay is a pioneering high-altitude white wine from Bodega Catena Zapata in Mendoza, Argentina. Initiated by Nicolás Catena Zapata in the 1990s, the 'Alta' range represents a selection of historic rows from the family's estate vineyards, particularly the Adrianna Vineyard in Gualtallary and the Domingo Vineyard in Villa Bastías. These high-altitude sites, situated over 1,100 meters above sea level, benefit from intense sunlight and cool mountain nights, yielding Chardonnay with exceptional freshness, mineral drive, and structural complexity.

## Interesting facts

- The 'Alta' range is named after the high-altitude vineyards of Mendoza, which revolutionized Argentine winemaking in the late 20th century.
- Sourced from historic rows in the Adrianna Vineyard, located at an extreme altitude of nearly 1,500 meters above sea level.
- The 2023 vintage was marked by early frosts, resulting in lower yields but exceptional concentration and vibrant natural acidity.

## Food pairing

The wine's medium-to-full body, creamy texture from lees stirring, and vibrant high-altitude acidity make it an excellent match for rich, textured dishes. It pairs beautifully with poultry, fatty fish, and creamy sauces, where the acidity cuts through the richness while the oak integration complements roasted or buttery flavors.

## Wine making process

The grapes are hand-harvested and whole-cluster pressed. Fermentation takes place in French oak barrels (mostly used, with a small percentage of new oak) using wild yeasts. The wine undergoes partial malolactic fermentation to balance richness with vibrant acidity. It is aged for approximately 10 to 14 months in French oak barrels with regular lees stirring (bâtonnage) to enhance texture, complexity, and mouthfeel before bottling.