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 2022 – TS
Province: Mendoza
Region: Tunuyán, Uco Valley
Subregion: San Pablo (IG)
Elevation: 1.400 masl
Varietal: 100% Chardonnay
Composición del suelo: aluvial, arenoso-arcilloso, con capas de grava cubiertas con carbonato cálcico de profundidad variable
Winemaking and ageing
Selección de racimos. Llenado de piletas de concreto por gravedad
Yeasts: native
Fermentation container: concrete vessels
Malolactic fermentation: no
Tamaño/material del recipiente de crianza: 75% en concreto y el restante en barricas usadas de roble francés de 500 litros sin tostar
Analytical data
Alcohol: 12,9 %
Ph: 3,2
Residual sugar: 2,1 g/l
Acidez: 7,42 g/L
Enólogo: Sebastián Zuccardi & Laura Principiano, Head Winemaker
Zuccardi Piedra Infinita Malbec 2020 – TS
Province: Mendoza
Region: Uco Valley
Subregion: Paraje Altamira
Elevation: 1100 masl
Varietal: 100% Malbec
Size of the vineyard: 37 ha
Vineyard age: 14 years old
Si es un solo viñedo, el número de plantas por hectárea: 7.000 plantas.
Rendimientos: de media entre 7.000 y 8.000 kg/ha
Irrigation: drip irrigation
Composición del suelo: suelo aluvial poco profundo. Horizonte superficial de textura arenosa, y subsuelo con grandes piedras recubiertas de caliza, provenientes del abanico aluvial del río Tunuyán.
Training method: trellis
Fecha de cosecha: mitad de marzo
Type of viticulture: sustainable
Winemaking and ageing
Racimo completo: 50%
Yeasts: native
Recipiente de fermentación: vasijas de concreto sin epoxi
Técnica de maceración: maceración clásica de 13 días en total. Durante la fermentación se realizan delestages y pigages periódicos. Una vez finalizada la fermentación se continúa humedeciendo el sombrero de forma muy suave.
Temperatura de fermentación: 24º a 28°C
Length of fermentation: 7 days
Fermentación maloláctica: 100% con bacterias autóctonas
Tamaño/material del contenedor de envejecimiento: recipientes de cemento
Time of aging in container: 18 months
Time of aging in bottle: 2 years
Analytical data
Alcohol: 14%
Ph: 3,57
Acidez: 5.87 g/L
Enólogo: Sebastián Zuccardi & Laura Principiano, Head Winemaker