Tilia Malbec

Malbec bottle image

Wine Description

The Tilia wines are made at Bodegas Esmeralda in the Eastern region of Mendoza. They are made by Alejandro Viggiani, a winemaker and viticulturist in charge of all Catena family vineyards in Eastern Mendoza. This Malbec exemplifies the true varietal character of Malbec from Mendoza.  The grapes are sourced from vineyard sites in the Eastern and Southern regions of Mendoza ranging in elevation from 1,968 to 3,937 feet above sea level.

Tilia imagery
Tilia imagery
Winemaker Gonzalo Llensa
Sustainability Specialist Guillermina Van Houten
Tilia imagery
Luján de Cuyo mountain & vine
Tilia imagery
Wild Pollinator owned by Catena Zapata
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Acclaim
“The 2012 Tilia Malbec is produced with a mixture of grapes from eastern Mendoza and the Uco Valley. They try to harvest early to keep the freshness. The nose has aromas of dark cherries, and is somehow closed and backward, serious. It feels fresh, with maybe less ripeness than other Malbecs from this warm vintage, with notes of blood oranges. It is very tasty. This has a superb quality to price ratio. This is a wine to change the idea of heavy Malbecs that some people have. Drinkable now, but it should also be able to age.”
— Luis Gutierrez, Apr 2014
“Bright red-ruby. Blackberry, plum and smoke on the ripe nose. A step up in texture, sweetness and depth from the merlot and cabernet bottlings, offering smooth flavors of dark berries, black cherry, mint, herbs and peppery spices. Finishes with a firm dusting of tannins and good length. An excellent value.”
— International Wine Cellar, Apr 2014
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Vineyard & Production Info
Soil composition
Sandy-Loam
Training method
Pergola/Arbor-trained and VSP
Elevation:
1,800-3,600 feet
Vines/acre:
2,200
Yield/acre:
4 tons
Exposure:
Northwestern
Harvest time:
March
First vintage of this wine:
2006
Bottles produced of this wine:
576,000
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Winemaking & Aging
Maceration length:
23
Varietal composition:
100% Malbec
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
15 days
Fermentation temperature:
81-84 °F
Maceration technique:
Racking, Punchdown, Pumpovers, and Aeration
Malolactic fermentation:
Yes
Type of aging container:
Barriques, Stainless steel tanks, and Cement vats
Size of aging container:
225 L
Type of oak:
French and American
Length of aging before bottling:
6-9 months
Age of Aging Container:
10% New
Length of bottle aging:
3 months
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Analytical Data
pH level:
3.8
Acidity:
5.6 g/L
Alcohol:
13.5 %
Dry extract:
28.5 g/L
Residual sugar:
3.2 g/L