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 and Father 2021 – TS

Province: Mendoza
Region: Luján de Cuyo & Uco Valley, Las Compuertas & Los Chacayes
Varietals: 50% Cabernet Franc + 50% Malbec
Soil composition: calcareous
Harvest date: 1st week of April
Viticulture: In our vineyards, we do not use any herbicide or systemic products, managing them an agro-ecological way.

Vinification & Aging
Whole cluster: We vinify a 20% with whole cluster and the rest is destemmed.
Yeast: indigenous
Fermentation container: The grapes head up in a natural way by gravity in small French oak vats
Maceration technic: We make a very gentle work to sink the hat and achieve a slow extraction.
Fermenation temperature: 26º a 28°C
Aging container material : oak foudres
Aging in container: 16 months
Aging potential: 30 años

Analytical data
Alcohol :14%
Ph: 3,5
Residual sugar: 1,8 g/l
Acidity: 6,2 g/l

Winemaker: Matías Riccitelli

Riccitelli Wines Old Vines from Patagonia Semillón 2024 – TS

Province: Río Negro
Region: Allen & Ing. Huergo
Elevation: 300 masl
Varietal: 100% Semillón
Vineyard age: Planted at the end of the ’60s
Planting density (single vineyard): 4,500 plants/ha
Yield: 5,000 kg/ha
Irrigation: Flood irrigation
Soil composition: loamy soils from Allen and Ing. Huergo, 2 traditional areas of Río Negro. Very low yield vineyards. 

Training system: VSP (Vertical Shoot Positioning)
Harvest date: First week of March
Viticulture: No herbicides or systemic products are used in our vineyards, managed agroecologically.

Vinification & Aging
Whole cluster: No
Yeasts: Indigenous
Fermentation vessel: French oak foudre
Maceration technique: skin maceration for 5 days at low temperature 
Fermentation temperature: 16–18 °C
Malolactic fermentation: No
Aging vessel size/material: Used 2,000 L foudres
Aging in vessel: 8 months
Bottle aging potential : 30 years

Analytical Data
Alcohol: 12%
pH: 3.15
Residual sugar: 1.8 g/L
Acidity: 7.2 g/L
Sulfites: 50 mg/L

Winemaker: Matías Riccitelli