![](\"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\/2025\/06\/RICCI-FATHER-BOTELLA-OK-562x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Riccitelli and Father 2021<\/span> – TS<\/div><\/h3><\/div>Province: Mendoza
\nRegion: Luj\u00e1n de Cuyo & Uco Valley, Las Compuertas & Los Chacayes
\nVarietals: 50% Cabernet Franc + 50% Malbec
\nSoil composition: calcareous
\nHarvest date: 1st week of April
\nViticulture: In our vineyards, we do not use any herbicide or systemic products, managing them an agro-ecological way.<\/p>\n
Vinification & Aging
\nWhole cluster: We vinify a 20% with whole cluster and the rest is destemmed.
\nYeast: indigenous
\nFermentation container: The grapes head up in a natural way by gravity in small French oak vats
\nMaceration technic: We make a very gentle work to sink the hat and achieve a slow extraction.
\nFermenation temperature: 26\u00ba a 28\u00b0C
\nAging container material : oak foudres
\nAging in container: 16 months
\nAging potential: 30 a\u00f1os<\/p>\n
Analytical data
\nAlcohol :14%
\nPh: 3,5
\nResidual sugar: 1,8 g\/l
\nAcidity: 6,2 g\/l<\/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 and Father 2021<\/span> – TS<\/div><\/h3><\/div>Province: Mendoza
\nRegion: Luj\u00e1n de Cuyo & Uco Valley, Las Compuertas & Los Chacayes
\nVarietals: 50% Cabernet Franc + 50% Malbec
\nSoil composition: calcareous
\nHarvest date: 1st week of April
\nViticulture: In our vineyards, we do not use any herbicide or systemic products, managing them an agro-ecological way.<\/p>\n
Vinification & Aging
\nWhole cluster: We vinify a 20% with whole cluster and the rest is destemmed.
\nYeast: indigenous
\nFermentation container: The grapes head up in a natural way by gravity in small French oak vats
\nMaceration technic: We make a very gentle work to sink the hat and achieve a slow extraction.
\nFermenation temperature: 26\u00ba a 28\u00b0C
\nAging container material : oak foudres
\nAging in container: 16 months
\nAging potential: 30 a\u00f1os<\/p>\n
Analytical data
\nAlcohol :14%
\nPh: 3,5
\nResidual sugar: 1,8 g\/l
\nAcidity: 6,2 g\/l<\/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: Mendoza Vinification & Aging Analytical data Winemaker: Mat\u00edas Riccitelli<\/p>\n<\/div><\/div><\/div><\/h4>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>
\nRegion: Luj\u00e1n de Cuyo & Uco Valley, Las Compuertas & Los Chacayes
\nVarietals: 50% Cabernet Franc + 50% Malbec
\nSoil composition: calcareous
\nHarvest date: 1st week of April
\nViticulture: In our vineyards, we do not use any herbicide or systemic products, managing them an agro-ecological way.<\/p>\n
\nWhole cluster: We vinify a 20% with whole cluster and the rest is destemmed.
\nYeast: indigenous
\nFermentation container: The grapes head up in a natural way by gravity in small French oak vats
\nMaceration technic: We make a very gentle work to sink the hat and achieve a slow extraction.
\nFermenation temperature: 26\u00ba a 28\u00b0C
\nAging container material : oak foudres
\nAging in container: 16 months
\nAging potential: 30 a\u00f1os<\/p>\n
\nAlcohol :14%
\nPh: 3,5
\nResidual sugar: 1,8 g\/l
\nAcidity: 6,2 g\/l<\/p>\n