A beautifully crisp and fresh Chardonnay from the foothills of the Andes Mountains.
Vineyards: Olive trees first arrived in Argentina during the 19th century when they were brought to the country by European immigrants. Since then they have shared our beautiful vineyards, located at the foot of the Andes Mountains, initially as a source of income should the vines not produce fruit one year, but now the olive trees are as much a part of the Zuccardi family as the vines themselves.
Vintage: The 2024 harvest in the Uco Valley presented unique challenges and surprises, shaped by an unpredictable climate that defied "cool" or "warm" classifications. Mild spring temperatures, scarce rainfall, and unexpected weather events—like multiple intense zonda winds and damaging frosts—impacted yields, particularly in Gualtallary and San Pablo. Despite a warm, dry summer that suggested an early harvest, ripening progressed slowly, especially for Malbec, reflecting patterns of cooler vintages. Thanks to deep vineyard knowledge, precise parcel monitoring, and hands-on observation, the team harvested each block at its optimal point of maturity, achieving wines that retain freshness, structure, and a faithful expression of each site’s character.
Winemaking: Direct pressing followed by fermentation with selected yeasts at 13-15°C. A portion of the wine is aged in second and third-fill French oak barrels for 6 months.
A beautifully crisp and fresh Chardonnay from the foothills of the Andes Mountains.
Vineyards: Olive trees first arrived in Argentina during the 19th century when they were brought to the country by European immigrants. Since then they have shared our beautiful vineyards, located at the foot of the Andes Mountains, initially as a source of income should the vines not produce fruit one year, but now the olive trees are as much a part of the Zuccardi family as the vines themselves.
Vintage: The 2024 harvest in the Uco Valley presented unique challenges and surprises, shaped by an unpredictable climate that defied "cool" or "warm" classifications. Mild spring temperatures, scarce rainfall, and unexpected weather events—like multiple intense zonda winds and damaging frosts—impacted yields, particularly in Gualtallary and San Pablo. Despite a warm, dry summer that suggested an early harvest, ripening progressed slowly, especially for Malbec, reflecting patterns of cooler vintages. Thanks to deep vineyard knowledge, precise parcel monitoring, and hands-on observation, the team harvested each block at its optimal point of maturity, achieving wines that retain freshness, structure, and a faithful expression of each site’s character.
Winemaking: Direct pressing followed by fermentation with selected yeasts at 13-15°C. A portion of the wine is aged in second and third-fill French oak barrels for 6 months.