Nicolas Catena Zapata 75cl

The harvest is done by hand and the fermentation takes place in small oak barrels, concrete and stainless-steel tanks, at temperatures of 26-28ºC for about 10-15 days. The post-fermentative maceration lasts between 5 and 10 days. The wine carries out the malolactic fermentation and is then aged in French oak barrels for 18 months.

Rich and flavorful red with blackcurrants and tobacco notes. Full-bodied, soft and fruity with bright and spicy, oyster-shell and fresh-herb character.

Red Meat steak
Serving temperature 16-18 °C | Ideal storage temperatures: Red Wine: 12 °C < 19 °C, White Wine: 8 °C < 12 °C, Champagne: 5 °C < 8 °C. | Wine is best stored in a dark room, vibration-free and with humidity under 70%

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