La Marchigiana Bonarda 2017

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

About the Vineyard

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.

La Marchigiana stands for the women from Le Marche and that is why there is a woman harvesting and handing grapes to a man with a basket on the label.

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.

Ana Mosceta de Catena was from Le Marche and loved her vines, so much so that Laura’s great- grandfather use to call her his “vine whisperer”.

Wine Production

Extremely Limited Production

Tasting Notes

Concentrated blueberry and dark fruit laced with cedar, tabacco, earth and spice. Medium to full-bodied wine. Complex herbal notes. Finely grained tannins. Balanced, fruity palate. Natural, sulfite-free wine. Drink now.

Winemaking & Aging
Varietal composition
100% Bonarda
Time on its skins
19 days
Fermentation container
Clay Pots
Length of alcoholic fermentation
19 days
Fermentation temperature
71-74 °F
Fining agent
Not fined
Type of aging container
Clay Pots
Length of aging before bottling
8 Months
Analytical Data
Alcohol
12.5 %
pH level
3.6

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