Malbec
La Posta Pizella Malbec 2020
Drink now or cellar for up to 8 years. No need to decant before serving.
La Posta is a new project by pioneering winemaker Laura Catena whose family have been making wine in Mendoza for four generations. The label is named after the typical local tavern where grape growers would gather after the harvest to celebrate and rest over a glass or two of wine. Along with winemaker Estela Perinetti, Laura carefully sources grapes from some of Mendoza’s top small growers which all use sustainable agricultural practices.
Pizella is a single vineyard wine which is named after the family who own and farm the plot in Paraje Altamira in the Uco Valley. The vineyard is particularly prized for its high altitude and sandy loam and limestone soils. These conditions help to produce perfectly-ripe grapes with plenty of aromatics and rich ripe fruit flavours. After vinification the wine spends 10 months ageing in 50% oak barrels and 50% stainless steel tanks.
This balanced approach to winemaking allows the vigour and brilliance of the fruit to shine through, with succulent dark berry and plum notes dominating on the nose. The first sip reveals well-rounded tannins, a smooth texture, and a medium body with a concentrated and clean finish. Try pairing with classic Argentinian dishes like barbecued meats, choripan hotdogs, or a prime steak with fries.
La Posta is a new project by pioneering winemaker Laura Catena whose family have been making wine in Mendoza for four generations. The label is named after the typical local tavern where grape growers would gather after the harvest to celebrate and rest over a glass or two of wine. Along with winemaker Estela Perinetti, Laura carefully sources grapes from some of Mendoza’s top small growers which all use sustainable agricultural practices.
Pizella is a single vineyard wine which is named after the family who own and farm the plot in Paraje Altamira in the Uco Valley. The vineyard is particularly prized for its high altitude and sandy loam and limestone soils. These conditions help to produce perfectly-ripe grapes with plenty of aromatics and rich ripe fruit flavours. After vinification the wine spends 10 months ageing in 50% oak barrels and 50% stainless steel tanks.
This balanced approach to winemaking allows the vigour and brilliance of the fruit to shine through, with succulent dark berry and plum notes dominating on the nose. The first sip reveals well-rounded tannins, a smooth texture, and a medium body with a concentrated and clean finish. Try pairing with classic Argentinian dishes like barbecued meats, choripan hotdogs, or a prime steak with fries.
Description
Drink now or cellar for up to 8 years. No need to decant before serving.
La Posta is a new project by pioneering winemaker Laura Catena whose family have been making wine in Mendoza for four generations. The label is named after the typical local tavern where grape growers would gather after the harvest to celebrate and rest over a glass or two of wine. Along with winemaker Estela Perinetti, Laura carefully sources grapes from some of Mendoza’s top small growers which all use sustainable agricultural practices.
Pizella is a single vineyard wine which is named after the family who own and farm the plot in Paraje Altamira in the Uco Valley. The vineyard is particularly prized for its high altitude and sandy loam and limestone soils. These conditions help to produce perfectly-ripe grapes with plenty of aromatics and rich ripe fruit flavours. After vinification the wine spends 10 months ageing in 50% oak barrels and 50% stainless steel tanks.
This balanced approach to winemaking allows the vigour and brilliance of the fruit to shine through, with succulent dark berry and plum notes dominating on the nose. The first sip reveals well-rounded tannins, a smooth texture, and a medium body with a concentrated and clean finish. Try pairing with classic Argentinian dishes like barbecued meats, choripan hotdogs, or a prime steak with fries.
La Posta is a new project by pioneering winemaker Laura Catena whose family have been making wine in Mendoza for four generations. The label is named after the typical local tavern where grape growers would gather after the harvest to celebrate and rest over a glass or two of wine. Along with winemaker Estela Perinetti, Laura carefully sources grapes from some of Mendoza’s top small growers which all use sustainable agricultural practices.
Pizella is a single vineyard wine which is named after the family who own and farm the plot in Paraje Altamira in the Uco Valley. The vineyard is particularly prized for its high altitude and sandy loam and limestone soils. These conditions help to produce perfectly-ripe grapes with plenty of aromatics and rich ripe fruit flavours. After vinification the wine spends 10 months ageing in 50% oak barrels and 50% stainless steel tanks.
This balanced approach to winemaking allows the vigour and brilliance of the fruit to shine through, with succulent dark berry and plum notes dominating on the nose. The first sip reveals well-rounded tannins, a smooth texture, and a medium body with a concentrated and clean finish. Try pairing with classic Argentinian dishes like barbecued meats, choripan hotdogs, or a prime steak with fries.
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