Zuccardi Q - Chardonnay Mendoza Uco 2022 750ml (13.5% abv)

sourced from select vineyard lots in Tupungato, Uco Valley 
(4035ft). The wine demonstrates great character and balance, offering notes of citrus, 
minerality, and just a faint whisper of well integrated neutral oak for depth. It can be consumed now, but will age beautifully for several years. The front label image illustrates the stone walls of the Zuccardi winery rising from the Uco Valley soils symbolizing how the Andes mountains emerged millions of years ago.

Sebastián Zuccardi, Winemaking Director
Laura Principiano, Head Winemaker

Gualtallary, Tupungato, Valle de Uco. 1400 m|4593 ft.
IG El Peral, Tupungato, Valle de Uco. 1200 m|3937 ft.
TH E PLAC E
El Peral: Surrounded by the hills of El Peral and Tupungato, 
between 1150 and 1200 meters of altitude, El Peral enjoys a cool 
microclimate with cold nights. Its soils are diverse, coming from 
the alluvial fan of the Las Tunas River, with medium depth and
layers of small gravel with occasional calcareous material 
covering the gravel.
Gualtallary: At the foot of the Frontal Mountain Range, 
between 1,200 and 1,500 meters above sea level, Gualtallary has 
a temperate and arid climate: a true high-altitude desert. Its 
rugged terrain among the Jaboncillo Hills enclose very diverse 
soils with abundant calcareous material, formed by distinct 
layers of sand, caliche and stones.

The grapes were direct pressed. Fermented in concrete and oak 
barrels with indigenous yeasts. Aging “sur lie” without malolactic fermentation

elegant and complex, with a mix of citrus and orchard fruits. Notes of lemon zest, green apple, and pear are prominent, accompanied by subtle hints of white peach and nectarine. There is also a delicate floral note, such as acacia or white blossom, along with a touch of minerality

92 pts R Parker

...one of the pillars of this range from selected villages in the Valle de Uco, here El Peral and Gualtallary ...This is where the wines get serious; they go beyond fruit and juiciness to look for more complexity and more sense of place through selecting the places. This fermented in concrete and used 500-liter barrels (50% each) where it matured for some six months, but there's no oak here; there's purity, nuance and complexity, freshness (no malolactic and no bâtonnage) and a fine texture with chalky tannins. It has 13.5% alcohol and full development of flavors and aromas but with freshness and tension."