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Bonarda "La Marchigiana" 2021 - Catena Zapata
Catena Zapata


  Argentina / Mendoza
ADD TO CART At your doorstep in 1 - 3 days

A New World red wine honors the ancestors and the traditional way of winemaking.


Why do we love it?

La Marchigiana Bonarda from the Catena Zapata winery is an ode to the more traditional way of winemaking of Nicola Catena's ancestors. A full-bodied natural red wine of many claims, from the most popular wine brand in the world, which has previously attracted the attention of great wine critics.

The history of the winery goes back to 1898 when Nicola Catena from Le Marche, Italy, settled in Mendoza, Argentina with the intention of making it big and he succeeded. In 1902 he founded Catena Zapata and stood out for the way he highlighted the exceptional terroirs of the very high altitudes, at the foot of the Andes. There he discovered that the average temperature and the environmental conditions caused the perfect ripening of the grapes, while he cultivated each vineyard separately, to fully highlight the authentic expression of the fruit.

With La Marchigiana he marries the traditions of two worlds. The traditional manual harvest and natural vinification of Marche, with the special fermentation method used in Cuyo, Argentina, in clay containers. Grapes of the Bonarda variety, from the Finca La Vendimia vineyard, were fermented in the containers for 19 days and the precious juice remained there for another 8 months until it was bottled, with zero addition of sulfites. The result; A full-bodied wine, with juicy black fruit, round tannins, and a velvety texture, that creates emotions!

Bonarda La Marchigiana will bring to mind vintage images of another era and aromas that you rarely find. It is one of the few natural wines that you will taste and feel like you made yourself in the vineyard that stretches right behind your house. You may not have, but it's worth even just a few minutes to feel it just by tasting it.

*(Of course you have bottled this masterpiece in very few bottles...)









Tastes Like

In the glass, it has a deep purple color. It has a high aromatic intensity, mainly from black fruits such as plums, blackberries, blueberries, cherries and cooked sour cherries. These are surrounded by strong aromas of vanilla, anise, chocolate, and tobacco, with soft botanical notes, thyme, and cedar.

In the mouth, it has rich juicy fruit with moderate (+) body and refreshing acidity. Balanced, with medium and round tannins and a slightly spicy character, which is in perfect harmony with its creamy feel. The aftertaste is also fruity and long.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 12%
Origin Mendoza, Argentina
Variety Bonarda
Aromas Plum, berries, blueberry, cherry, sour cherry, vanilla, anise, chocolate, tobacco, thyme
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging 3 χρόνια
Closure Cork
Organic No



Try it with oven-baked lamb with thyme on parchment paper, pork with chickpeas in the gut, braised beef with local smoked cheese from Metsovo village, and spaghetti skioufihta.

Rooster Pastitsada (spicy tomato sauce)

1 kg of rooster, cut into portions

500 gr. spaghetti (ideally no. 2)

1 clove of garlic

2 large onions

2 tbsps. white wine vinegar

200 ml. red wine

1 tbsp. of sugar

1 tbsp. of butter

2 tbsps. of tomato paste

150 gr. tomato sauce

2 bay leaves

1 cinnamon stick

3-4 all spices

Olive oil

Freshly ground black pepper


Wash the rooster and dry it with absorbent paper. Heat up the olive oil in a frying pan, brown the pieces of the rooster well on all sides and transfer them to a wide, deep pot.

In the pan (with the olive oil) we used before, add the butter, garlic and onions after chopping them. We saute them until they soften, and then add the vinegar. Then return the meat into the pot.

Put the pot in high heat and pour in the wine. Leave for a few minutes to evaporate and then add the spices, sugar, pepper and salt. Finally add the tomato paste dissolved in a cup of hot water.

Lower the heat and let simmer until the meat softens and the sauce is thick.

Check regularly to have enough sauce and add extra hot water if necessary.

When the rooster is tender, boil the spaghetti in another pot.

Remove the meat from the saucepan and place it on a serving platter. Put the spaghetti in the sauce and mix well to absorb the juices.

Serve the spaghetti with the meat and if you want, sprinkle with a little cinnamon and grated cheese.


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