Matias Riccitelli : Old Vines from Patagonia Torrontes 2024

Characteristics and tasting tips for the Old Vines from Patagonia Torrontes 2024 by Matias Riccitelli

Tasting

Appearance
This wine displays a golden or deep yellow colour, enhanced by bright highlights.

Nose
The aromatic bouquet opens with citrus scents led by lime, lifted by delicate spicy notes.

Palate
The palate shows lovely tension and great freshness. Rich in flavour, it stretches out into a long, persistent finish.

Food and wine pairings

This white wine pairs beautifully with spicy dishes inspired by Asian or Andean cuisine. It also makes an excellent match for herb-roasted poultry, grilled oily fish, oven-roasted root vegetables and medium-aged hard cheeses.

Serving and cellaring

Old Vines from Patagonia Torrontes 2024 has excellent ageing potential and can be enjoyed until around 2034.

A great white wine from Patagonia by Matías Riccitelli

The estate

Founded in 2009 by Matías Riccitelli, the current owner and winemaker, this Argentinian estate was first established in Mendoza before expanding into Patagonia in 2015. Drawing on his international experience, Matías has made his mark by showcasing extreme terroirs and forgotten grape varieties. The estate stands out for its minimal-intervention approach and its focus on old, ungrafted vines. Today, this bodega is renowned worldwide for its expressive wines, which combine freshness, sustainable practices and a deep respect for Argentina's winemaking heritage.

The vineyard

The grapes come from the Rio Negro Valley, in the heart of Argentinian Patagonia. This distinctive terroir, located around the town of Allen, is characterised by limestone and silty soils. The old Torrontés vines, planted in the late 1960s, are ungrafted. The vineyard is farmed according to strict agroecological principles, with no use of herbicides or systemic products, keeping yields in check at around 7,000 kg/ha.

Vinification and ageing

The Old Vines from Patagonia Torrontes 2024 is harvested by hand during the first week of March, in small 20 kg crates to preserve the integrity of the bunches. After rigorous hand sorting, half of the harvest undergoes skin maceration, while the other half is gently pressed. Fermentation takes place with indigenous yeasts in terracotta amphorae, at a controlled temperature of 16 to 18°C. Finally, the wine is aged for eight months, again in the same amphorae.

Grape variety

This wine is made exclusively from 100% Torrontés.