# Nicasia Vineyards Red Blend Cabernet Franc (2024)

- **Producer:** Bodega Catena Zapata
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc, Merlot, Petit Verdot
- **Region:** Mendoza, Argentina
- **Style:** Classic
- **Alcohol:** 12.6%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, plum, black pepper, herbaceous, mint, vanilla, cedar, cloves, tobacco, leather

## About this wine

Named in honor of Nicasia, the great-grandmother of Dr. Laura and Adrianna Catena, this wine represents Bodega Catena Zapata's dedicated exploration of historic Bordeaux-style blending in the high-altitude terroirs of Mendoza's Uco Valley. While the Catena family is globally renowned for pioneering extreme high-altitude Malbec, the Nicasia Vineyards collection showcases how other classic varieties excel in these mountain conditions. Sourced from select alluvial plots in San Carlos and Altamira at elevations exceeding 1,000 meters, this Cabernet Franc-dominant blend captures the unique combination of intense mountain sunlight and cool alpine nights, resulting in a wine of remarkable structural elegance and regional typicity.

## Interesting facts

- Named after Nicasia Catena, the pioneering great-grandmother of the current generation of the Catena family.
- Sourced from extreme high-altitude vineyards in Altamira, situated up to 1,230 meters above sea level.
- Unlike most Argentine reds, this blend uses Cabernet Franc as its spine, representing a modern shift toward Bordeaux-style blends in Mendoza.

## Food pairing

This full-bodied, structured red blend pairs exceptionally well with rich, savory proteins and earthy components. The firm tannins of the Cabernet Franc and Petit Verdot cut through the fat of marbled meats like rib-eye and lamb, while the wine's vibrant acidity balances rich sauces. Earthy sides like mushrooms and truffles mirror the herbal and forest-floor nuances of the Cabernet Franc, creating a harmonious bridge between food and wine.

## Wine making process

The winemaking process is designed to preserve the vibrant fruit and structural integrity of the high-altitude fruit. Grapes are hand-harvested in mid-April and undergo fermentation in temperature-controlled stainless steel tanks at a maximum of 27°C for 12 days using indigenous yeasts. A total maceration period of 18 days allows for optimal extraction of color and velvety tannins. Following fermentation, the wine undergoes 100% malolactic fermentation to soften its natural acidity. It is then aged for 12 months in a selection of new and used French oak barrels, adding complexity and refining the wine's structural frame before bottling.