Matias Riccitelli is the son of renowned winemaker Jorge Riccitelli. Having worked at some of the most prestigious wineries in Argentina and several vintages around the world, Matias used his experience, knowledge and passion and set up his own winery in 2009. His vineyards cover 50 hectares located in three selected sites within the premium growing region of Lujan de Cuyo, Mendoza. This is a young and dynamic project in which Matias is seeking to express the full potential of Argentine terroir.
2020 was one of the earliest and warmest vintages on record. With low rainfall throughout the season, a cool and dry winter was followed by a hot summer. The combination of no winter snow and hydric stress from the hot, dry summer meant that yields were significantly reduced. The berries were smaller and matured at a much quicker rate than usual. The harvest was brought forward by approximately one month in most cases. It was essential to pick at the right moment, to ensure good acidity balanced the mature tannins and concentrated flavours.
The Vistalba vineyards are located in Lujan de Cuyo and are situated at an altitude of 1,050 metres above sea level. The continental climate is characterised by cold winters and mild summers, with warm days and cool nights. The heat assists the promotion of sugar levels in the ripening grapes, while the coolness of the night retains the acidity level, achieving healthy and balanced berries. The average rainfall is 200mm and the traditional technique of flooding is used for irrigating the vines. The average age of the vines is 60 years; planted as “ espaldero” (vertical shoot position) resulting in a naturally low yield which results in a fresh wine of great concentration. The Vistalba soils are clay, loamy soils above the rocky subsoil. This soil has good drainage, promoting the healing and growth of roots. Deleafing and green harvesting takes place in December, with a manual harvest taking place in small trays of 20 kilograms.
The grapes were manually picked at optimum maturity levels and then meticulously sorted by hand in order to only vinify the best grapes. A percentage of the clusters were destemmed and a proportion was left as whole clusters. Fermentation took place with natural yeasts in open, square vats without any additions at controlled temperatures of between 26 to 28°C and lasted several weeks. 100% of the wine was matured in seasoned French oak barrels for 12 months, until the following harvest.
This deep purple hued wine has a beautiful aroma of red dark fruit combined with a touch of mint, layered with chocolate notes. Complex and smooth on the palate with ripe tannins and a long finish.
Lujan de Cuyo
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