Domaine Nico La Savante

La Savante bottle image

Wine Description

La Savante or "The Scholar" in the feminine, pays homage to the scholarly women, who can be feminine and serious at the same time, like this wine.  

accordion plus icons
Acclaim
“La Savante comes from some of the first vines that Dr. Nicolás Catena planted around 1994 in Gualtallary, which was only known as Tupungato Alto at that time, and that is now the Adrianna Vineyard, planted to a selection of Dijon clones. The wine was aged for 18 months in barrels, 10% new. It's very closed at first and barely shows some earthy notes amid hints of fruit. After a while in the glass, though, the fruit begins to emerge and show intense red fruits accompanied by spices and earthy tones. The palate offers chalky tannins, the result of gravel soils covered by calcium carbonate and that produces that chalky texture. The wine gradually shows more and more layers of fruit until the fruits dominate it all with their freshness and vitality.”
— Descorchados, Aug 2021
“Laura Catena realised early on that the Uco Valley was an excellent place to grow Pinot Noir, and thus began this exclusive project which makes use of grapes from a parcel 1,460m above sea level in Gualtallary. This vintage offers aromas of fresh berry, violets and minerals, while the palate is taut with a gentle texture and fine tannins. A New World Pinot Noir of surprising quality.”
— Decanter, Apr 2021
View more acclaim Arrow Right
accordion plus icons
Vineyard & Production Info
Vineyard name
Gualtallary, Tupungato
Vineyard size
4 acres
Soil composition
Gravel and Clay-Loam
Elevation:
4,757 feet
First vintage of this wine:
2017
Bottles produced of this wine:
5953
Average Vine Age:
9 Years
accordion plus icons
Winemaking & Aging
Varietal composition:
100% Pinot Noir
Fermentation container:
Stainless-Steel
Fermentation temperature:
Max 26 Celsius °F
Malolactic fermentation:
In barrel
Type of oak:
French Oak
Length of aging before bottling:
18 Months
Age of Aging Container:
20% New 80% Second use
Total SO2
73
accordion plus icons
Analytical Data
pH level:
3.54
Acidity:
5.7 g/L
Alcohol:
13.5 %
Dry extract:
26.3 g/L
Total SO2
73
Residual sugar:
1.87 g/L
accordion plus icons
Wine Production

Clone 115 was fermented with 20% whole clusters and indigenous yeast in Oak roll-fermentor of 600L and close 777 was fermented with 50% whole clusters and indigenous yeast in small stainless-steel tanks of 500L.  Punch-down extraction was done by hand.  7-10 days of maceration with malolactic fermentation in the barrel.  

accordion plus icons
About the Vineyard

In both La Savante and Histoire d'A we use whole clusters during fermentation to highlight the texture and graininess of the wines.  La Savante has greater minerality with spicy red fruits.