Zuccardi

Zuccardi Valle de Uco is the outcome of the hard work and dedication of a winemaking family with a strong entrepreneurial spirit and a very distinct identity of their own. The team's constant investigation and training resulted in the construction of the winery in Finca Infinita, in the Uco Valley.

The construction of our winery began in 2013 and it was inaugurated in 2016. The building is a tribute to the mountains, which define the region’s climate and soils. It was done with natural materials, stones from the land: round, white, chalky. The building is made with cement, from the outside in, from the stone walls to the epoxy-free cement tanks where the wines are made. The tanks and vessels are the result of years of experimentation in pursuit of the ideal vessel, resulting in the tapered neck, the element that makes it possible to work more naturally with the grape juices and wines.

Zuccardi Fósil 2021 – TS

Province: Mendoza
Region: Tunuyán, Uco Valley
Subregion: San Pablo (IG)
Elevation: 1.400 masl
Varietal: 100% Chardonnay
Soil Composition: alluvial soils originated from the Las Tunas River with a layer of medium-sized stones covered with calcium carbonate starting at 80 cm deep.

Winemaking and ageing
Selection of bunches. Filling of the concrete vessels by gravity.
Yeasts: native
Fermentation container: concrete vessels
Malolactic fermentation: no
Aging container size/ material: 70% of the wine is aged in concrete while the remaining 30% is aged in used, untoasted 500 liter French oak barrels

Analytical data
Alcohol: 13%
Ph 3,2
Acidity: 7,07 g/L

Sebastián Zuccardi, Winemaking Director & Laura Principiano, Head Winemaker

Piedra Infinita Malbec 2017 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Paraje Altamira
Elevation: 1.100 masl
Varietal: 100% Malbec
Vineyard size: 37 ha
Vineyard age: 18 years old
If it is a single vineyard, the number of plants per hectare: 7,000 plants
Yields: on average between 7,000 and 8,000 kg/ha
Irrigation: drip irrigation
Soil composition: originated by the alluvial fan of the Tunuyán river. Very stony, calcareous and heterogeneous soils. For this wine, plots of soils with a sandy loam surface layer between 20 and 60 cm thick were selected, resting on a horizon of granite stone covered with calcium carbonate.
Training method: trellis
Harvest date: around 10th to 15th of March
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: 50%
Yeasts: native
Fermentation container: concrete tanks
A part of the wine was aged in used 500-liter French oak barrels. The remaining wine was aged in concrete vessels.

Analytical data
Alcohol 14%
Residual sugar 1.8 g/l
Acidity 6,1 g/l
Sulfites: yes

Sebastián Zuccardi, Winemaking Director & Laura Principiano, Head Winemaker