Description

ABOUT THE PRODUCER:
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.

THE VINTAGE:
2022 was characterised as a typical vintage, without any extremes of weather, allowing the normal phenological development of the vine to take place. The season saw lower than average rainfall, which reduced disease pressure in the vineyard and resulted in good concentration in the fruit.

ABOUT THE VINEYARD:
Gualtallary is a high-altitude wine region situated within Tupungato in the northern reaches of Argentina’s Uco Valley. In this temperate, arid, and windy climate, mountain viticulture is practised. The soils, rich in calcium carbonate, volcanic ash, caliche, and gravel, are strongly influenced by the altitude, making this area one of the most important Geographical Indications for wine production in Argentina. The estate comprises 35 distinct plots, located on the slopes of Gualtallary, in the area known as Gualtallary Monasterio, at elevations ranging from 1,350 to 1,400 metres above sea level. The Cabernet Franc vines are grown in calcareous soils with gravel and fine sand. Herbicides or systemic products are not used, instead the vineyard is managed through agroecological practices. In this rugged landscape, the plots take advantage of diverse exposures, slopes, and soils of remarkable variability, allowing the grape varieties to convey a distinctive mineral character, unique to this exceptional terroir. The clusters were hand-harvested in small 20kg cases to retain the integrity of each cluster.

THE WINEMAKING PROCESS:
The clusters were destemmed, and the grapes were naturally transferred by gravity into small concrete vessels, where fermentation took place with native yeasts at temperatures between 25°C and 27°C. A very gentle cap management technique was employed to ensure a slow extraction. Ageing continued in used French oak barrels for 12 months.

OUR TASTING NOTES:
A mountain-fresh Cabernet Franc with intriguing aromas of cassis, layered with herbs, and a touch of dried tobacco. Full-bodied with plush tannins and lifted fruit showing cool-climate vibrancy.

GRAPE VARIETY:
Cabernet Franc 100%.