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 Old Vines from Patagonia Bastardo 2023 – TS

Province: Río Negro
Region: Allen
Elevation: 300 masl
Varietal: 100% Bastardo
Vineyard size: 1 ha.
Vineyard age: 50 years old
Number of plants per hectare: 4.500 plants
Yields: 5.000 kg per ha.
Irrigation: flood irrigation
Soil composition: silty limestone
Training method: VSP
Harvest date: first week of March
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: 30%
Yeast: indigenous
Fermentation container: small French oak vats
Maceration technique: pre-fermentation maceration for 5 days
Fermentation temperature: 26 to 28°C
Length of fermentation: 15 days
Malolactic fermentation: yes
Size/material of the aging container: 225 liters / French oak used barrels
Type of barrel and Cooperage: used French oak
Time of aging in container: 8 months
Time of aging in bottle: 30 years

Analytical data
Alcohol :13%
Ph: 3,3
Residual sugar: 2,00 g/l
Acidity: 6,5 g/l
Sulfites: 50

Winemaker: Matías Riccitelli

Riccitelli Wines Old Vines from Patagonia Semillón 2023 – 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
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
Aging container size/material: used foudre of 2.000 liters
Time of aging in container: 8 months
Time of aging in bottle: 30 years

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

Winemaker: Matías Riccitelli