*Vintage may vary by location*

For its vinification Riccitelli uses only a small amount of whole bunches and the rest are destemmed. The grapes are then put into small French oak vats. Fermentation goes on without adding anything at a temperature from 26º to 28º C. During several weeks a gentle punch down is carried out by hand in order to obtain a slow extraction. Aging continues in Foudres of 2000 litres for more than a year. Winemaker: Jorge & Matias Riccitelli

• Cabernet Franc • Malbec •