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Best Online Wine shop 2023
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Hey Malbec! 2023 - Matias Riccitelli
Matias Riccitelli


  Argentina / Mendoza
ADD TO CART At your doorstep in 1 - 3 days

Epic bottle, super-duper label and even better content


Why do we love it?

Hey Malbec! by Matias Riccitelli is calling for you and trust us, you must answer this call! This epic bottle, with its super-duper label, has even better content! Dense fruit, violets, ink, eucalyptus and chocolate will surely leave you speechless! Too bad bottles are not enough for everyone!

Matias Riccitelli was born and raised in Cafayate, literally into wine. It could not be otherwise since his father is the legend of Argentine wine, Jorge Riccitelli. He worked with him but decided to travel the world to satisfy his curiosity and discover new roads and paths. When he returned to Argentina, he built his own winery and there he makes very special wines, in perfect harmony with the land and the place and with undeniable elegance. One of them is Hey Malbec Riccitelli Wines. The grapes come from different altitudes and from old vines. The wine is fermented (with a percentage of whole bunches) with ambient yeasts and matured in concrete tanks and old French barrels. The result has dense black fruit, a botanical dimension and a spicy character.

You have to try it! You can thank us later...









Tastes Like

Matias Riccitelli's Hey Malbec has deep purple color and exuberant aromas of blueberry, black cherry, plum, blackberry, violet, eucalyptus, lavender and vanilla.

In the mouth it is dense and rich, with marked acidity and velvety tannins. Ripe black fruits mingle with notes of tea, black pepper, chocolate, lavender and vanilla.

Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 13,5%
Origin Mendoza, Argentina
Variety Malbec
Aromas Blueberry, black cherry, plum, blackberry, violet, eucalyptus, lavender, vanilla
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging 4 years
Closure Cork
Organic No



Perfect pairing with burger and blue cheese, rib eye medium rare, beef liver with caramelized onions

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.

For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.

For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger


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