Riccitelli Wines

Matías Riccitelli was born in Cafayate, Salta. He developed his career in Mendoza as an oenologist for one of the Argentina's most prestigious wineries. After taking part in countless harvests all over the world, he created Riccitelli Wines in 2009.

Riccitelli wines are celebrated for the way in which they express the terroir's nature and for their high purity and delicacy standards in both the fermentation and the ageing process. These are vibrant wines that speak for Argentina's and its vineyards' great potential.

Riccitelli Wines Viñas Extremas, Los Chacayes Malbec 2019 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Los Chacayes
Elevación: 1.300 msnm
Varietal: 100% Malbec
Tamaño del viñedo: 19 ha
Edad del viñedo: plantado en 1945
Rendimiento: 7.000 kg/ha
Soil composition: limestone
Fecha de cosecha: primera semana de abril
Tipo de viticultura: En nuestros viñedos no utilizamos ningún herbicida ni productos sistémicos, manejándolos de forma agroecológica.

Winemaking and ageing
Whole cluster: 30%
Yeast: indigenous
Contenedor de fermentación: pequeñas cubas de cemento
Fermentation temperature: 26 - 28°C
Duración de la fermentación: 17 días.
Fermentación maloláctica: espontanea
Tamaño/material del contenedor de envejecimiento: barricas de roble francés usadas
Time of aging in container: 16 months

Analytical data
Alcohol: 14%
Ph: 3,5
Azúcar residual: 2,1g/L
Acidez: 6.4 g/l

Winemaker: Matías Riccitelli

Riccitelli Wines Old Vines from Patagonia Semillón 2020 – TS

Province: Río Negro
Region: Allen & Ing. Huergo
Elevation: 300 masl
Varietal: 100% Semillón
Vineyard size: 2 ha.
Age of the vineyard: from the 60's
Number of plants per hectare: 4.500 plants
Yields: 5.000 kg per ha.
Irrigation: flood irrigation
Soil composition: limestone
Training method: VSP
Harvest date: first week of March 2021
Type of viticulture: In our vineyards we don't use any herbicide or systemic products, managing them in an agro-ecological way

Winemaking and ageing
Whole cluster: no
Yeast: indigenous
Fermentation container: French oak foudre
Maceration technique: pellicular
Fermentation temperature: 16º-18°C
Length of fermentation: 30 days
Malolactic fermentation: no
Tamaño/material del contenedor de envejecimiento: foudres usados de 2.000l
Time of aging in container: 8 months

Analytical data
Alcohol: 12,5%
Ph: 3,15
Residual sugar: 1,8 g/l
Acidity: 7,2 g/l
Sulfites: 50

Winemaker: Matías Riccitelli