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.

Familia Zuccardi Fósil Chardonnay 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: 14%
Ph: 3,2
Residual sugar: 2,1 g/l
Acidity: 7,07 g/l

Sebastián Zuccardi, Winemaking Director & Laura Principiano, Head Winemaker

Zuccardi Piedra Infinita Malbec 2019 – TS

Province: Mendoza
Region: San Carlos, Uco Valley
Subregion: Paraje Altamira
Elevation: 1.100 masl
Varietales: 100%  Malbec
Size of the vineyard: 37 ha
Vineyard age: 14 years old
Number of plants per hectare: 7.000 plants
Yields: 8.000 to 10.000 kg per ha.
Irrigation: drip irrigation
Soil composition: shallow alluvial soil. Superficial horizon of sandy texture, and subsoil with large stones covered with limestone, coming from the alluvial fan of the Tunuyán River
Training method: trellis
Harvest date: mid March
Type of viticulture: sustainable

Winemaking and ageing
Whole cluster: 50%
Yeasts: native
Fermentation container: concrete vats without epoxy
Maceration technique: classic 13 days total. During fermentation, periodic delestages and pigeages. Once the fermentation is finished, the hat continues to be moistened in a very gentle way.
Fermentation temperature: 26 to 28°C
Length of fermentation: between14 and 20 days
Malolactic fermentation: yes, with native yeast
Aging container size/material: concrete vats
Time of aging in container: 18 months
Time of aging in bottle: 2 years

Analytical data
Alcohol: 14%
Ph: 3.64
Residual sugar: 1,8 g/l
Acidity 5,93 g/l
Sulfites: 45mg/l

Sebastián Zuccardi, Winemaking Director & Laura Principiano, Head Winemaker