The history of Bodega Catena Zapata is inextricably linked to the history of wine in Argentina, as this family of Italian origins has worked hard to build up the country's reputation. Each generation has made its own contribution, bringing Malbec back into fashion, developing new winemaking methods, concentrating on certain soils and high altitude terroirs... Today, Laura Catena is at the helm of this absolute gem, considered to be one of the best Argentinean family-run estates in the world.
Laura Catena’s father took over the family business from his own father, Domingo, in the 1960s, at a time when their ancestors were still producing wines according to traditional Italian methods – the family having fled Italy hit by widespread famine in the early 20th century. Each generation played its part in building Bodega Catena Zapata, now considered one of the most renowned family-run estates in Argentina.
Speaking to us directly, Laura Catena explains, “My great-grandfather already believed that Argentina was one of the best places in the world to make wine, but he thought its winemakers would never be able to compete with the French and their exceptional terroirs. My father disagreed with him, insisting that even Argentine wines deserved a place on French tables.” Time proved him right with Jancis Robinson even stating, “Nicolás Catena Zapata is rightly credited with putting Argentine wines on the world map, focusing relentlessly on driving up quality. It’s fantastic to see that he laid the foundations for a true dynasty of winemakers.”
Thorough soil surveys, plot-by-plot and high-altitude cultivations, and a constant re-evaluation and refinement of winemaking techniques are the keys of this estate’s success, now a true symbol of Argentine viticulture. The wines are precise, aromatic and a perfect expression of their often cool climate terroir. They have excellent ageing potential, which was proven to us during a tasting of the estate's mature vintages in March 2026.

The soils of the Adrianna Vineyard consist in limestone and silt, strewn with white stones coated in calcium carbonate, bearing witness to an ancient riverbed. This composition ensures excellent drainage and low natural fertility, limiting yields and promoting aromatic concentration in the grapes. In the winery, 75% of the fruit ferments in concrete vats with 50% whole bunches, while the remaining 25% ferments in oak foudres (large wooden tuns) at temperatures around 25 °C. Maceration lasts for 10 days. The wine is then aged for 18 months in French oak barrels.
In the glass, the wine displays a deep red hue with purplish highlights. The nose is marked by intense aromas of violet, blackcurrant and black cherry, complemented by mineral notes of wet stone and a touch of sweet spice. On the palate, a refined attack introduces a fine, velvety tannic structure, balanced by well-integrated acidity, leading to a long, persistent finish.