![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/06\/foto-bodega-riccitelli-ok-500x500.jpg\")
<\/a><\/span><\/div><\/div><\/div>Riccitelli Wines<\/h3><\/h1><\/div><\/h1><\/div>Mat\u00edas 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.<\/span><\/p>\nRiccitelli 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.<\/span><\/p>\n<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2024\/08\/ricci-bastardo--569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Riccitelli Wines<\/span> Old Vines from Patagonia Bastardo <\/span>2022<\/span> – TS<\/div><\/h3><\/div>Province: R\u00edo Negro
\nRegion: Allen
\nElevation: 300 masl
\nVarietal: 100% Bastardo
\nVineyard size: 1 ha.
\nVineyard age: 50 years old
\nNumber of plants per hectare: 4.500 plants
\nYields: 5.000 kg per ha.
\nIrrigation: flood irrigation
\nSoil composition: silty limestone
\nTraining method: VSP
\nHarvest date: first week of March
\nType of viticulture: In our vineyards we don't use any herbicide or systemic products, managing them in an agro-ecological way<\/p>\n
Winemaking and ageing
\nWhole cluster: 30%
\nYeast: indigenous
\nFermentation container: small French oak vats
\nMaceration technique: pre-fermentation maceration for 5 days
\nFermentation temperature: 26 to 28\u00b0C
\nLength of fermentation: 15 days
\nMalolactic fermentation: yes
\nSize\/material of the aging container: 225 liters \/ French oak used barrels
\nType of barrel and Cooperage: used French oak
\nTime of aging in container: 8 months
\nTime of aging in bottle: 30 years<\/p>\n
Analytical data
\nAlcohol :13%
\nPh: 3,3
\nResidual sugar: 2,00 g\/l
\nAcidity: 6,5 g\/l
\nSulfites: 50<\/p>\n
Winemaker: Mat\u00edas Riccitelli<\/p>\n<\/div><\/div><\/div>
<\/h1><\/div>Mat\u00edas 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.<\/span><\/p>\nRiccitelli 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.<\/span><\/p>\n<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>Riccitelli Wines<\/span> Old Vines from Patagonia Bastardo <\/span>2022<\/span> – TS<\/div><\/h3><\/div>Province: R\u00edo Negro
\nRegion: Allen
\nElevation: 300 masl
\nVarietal: 100% Bastardo
\nVineyard size: 1 ha.
\nVineyard age: 50 years old
\nNumber of plants per hectare: 4.500 plants
\nYields: 5.000 kg per ha.
\nIrrigation: flood irrigation
\nSoil composition: silty limestone
\nTraining method: VSP
\nHarvest date: first week of March
\nType of viticulture: In our vineyards we don't use any herbicide or systemic products, managing them in an agro-ecological way<\/p>\n
Winemaking and ageing
\nWhole cluster: 30%
\nYeast: indigenous
\nFermentation container: small French oak vats
\nMaceration technique: pre-fermentation maceration for 5 days
\nFermentation temperature: 26 to 28\u00b0C
\nLength of fermentation: 15 days
\nMalolactic fermentation: yes
\nSize\/material of the aging container: 225 liters \/ French oak used barrels
\nType of barrel and Cooperage: used French oak
\nTime of aging in container: 8 months
\nTime of aging in bottle: 30 years<\/p>\n
Analytical data
\nAlcohol :13%
\nPh: 3,3
\nResidual sugar: 2,00 g\/l
\nAcidity: 6,5 g\/l
\nSulfites: 50<\/p>\n
Winemaker: Mat\u00edas Riccitelli<\/p>\n<\/div><\/div><\/div>
Mat\u00edas 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.<\/span><\/p>\n 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.<\/span><\/p>\n Province: R\u00edo Negro Winemaking and ageing Analytical data Winemaker: Mat\u00edas Riccitelli<\/p>\n<\/div><\/div><\/div><\/h4>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>
\nRegion: Allen
\nElevation: 300 masl
\nVarietal: 100% Bastardo
\nVineyard size: 1 ha.
\nVineyard age: 50 years old
\nNumber of plants per hectare: 4.500 plants
\nYields: 5.000 kg per ha.
\nIrrigation: flood irrigation
\nSoil composition: silty limestone
\nTraining method: VSP
\nHarvest date: first week of March
\nType of viticulture: In our vineyards we don't use any herbicide or systemic products, managing them in an agro-ecological way<\/p>\n
\nWhole cluster: 30%
\nYeast: indigenous
\nFermentation container: small French oak vats
\nMaceration technique: pre-fermentation maceration for 5 days
\nFermentation temperature: 26 to 28\u00b0C
\nLength of fermentation: 15 days
\nMalolactic fermentation: yes
\nSize\/material of the aging container: 225 liters \/ French oak used barrels
\nType of barrel and Cooperage: used French oak
\nTime of aging in container: 8 months
\nTime of aging in bottle: 30 years<\/p>\n
\nAlcohol :13%
\nPh: 3,3
\nResidual sugar: 2,00 g\/l
\nAcidity: 6,5 g\/l
\nSulfites: 50<\/p>\n