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Malbec Vina Extrema Los Chacayes 2019 - Matias Riccitelli
Matias Riccitelli

MALBEC VINA EXTREMA LOS CHACAYES 2019 - MATIAS RICCITELLI

  Argentina / Mendoza
€66.20
€58.50
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Concentration, complexity and 95pts by Tim Atkin!

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Why do we love it?

Vinas Extremas - Vino de Los Chacayes Matias Riccitelli is a Malbec that will amaze you with its concentration and complexity. It even impressed Tim Atkin so much that he scored it 95pts. With the eyes closed this wine is reminiscent of the old world and not the new, because it has a timeless elegance and an ethereal structure that reminds us more of France. All these are probably due to the crazy altitude (1500) and the even crazier winemaker behind it.

So, listen to the story. Matias Riccitelli, born and raised in Cafayate, lived in wine from the beginning of his life. It couldn't be otherwise since his father is the legend of Argentine wine, Jorge Riccitelli. He worked with him but traveled the world to satisfy his curiosity and discover new roads and paths. When he decided to return 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 unparalleled elegance. One of them is Vinas Extremas - Vino de Los Chacayes Matias Riccitelli. The grapes come from a vineyard, at the highest end of the Uco Valley, at an altitude of 1500 meters. The grapes are harvested by hand and the wine is fermented with indigenous yeasts in concrete tanks and then aged in French oak barrels, of different uses, for 16 months. The result has impermeable black fruit, floral character and incredible finesse.

Bottles are scarce, less than 30, just letting you know!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Vinas Extremas - Vino de Los Chacayes Matias Riccitelli has deep purple color and intense aromas of blueberry, plum, blackberry, eucalyptus, violet, lavender, cedar, leather, vanilla, pepper, star anise and chocolate.

In the mouth it is dense and rich, with marked acidity and moderate but ripe tannins. Ripe black fruits mingle with notes of tea, pepper, cocoa, lavender, vanilla, allspice and violet.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14%
Origin Mendoza, Argentina
Variety Malbec
Aromas Blueberry, plum, blackberry, eucalyptus, violet, lavender, cedar, leather, vanilla, pepper, star anise, chocolate
Bottle Size 750ml
Barrique 16 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

MALBEC VINA EXTREMA LOS CHACAYES 2019 - MATIAS RICCITELLI

PAIR IT

Pairs with slow-cooked lamb shank with red wine and herbs, veal cheeks bourguignon, brisket with five spices and hoisin sauce

Ossobuco with gremolata and risotto Milanese

  • 4 thick beef shanks
  • 2 tbsps. of flour
  • 2 medium sized onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 carrots, cut into thick pieces
  • 1 can tomatoes concassed
  • 1 liter of fresh meat broth (or 1 cube of beef broth dissolved in 1 liter of water)
  • 1 tbsp. of tomato paste
  • 1 bay leaf

for the risotto

  • 75g of butter
  • 1 small onion, finely chopped
  • 250g rice for risotto
  • 1 pinch of saffron
  • 850ml chicken broth
  • 60gr Parmesan cheese, finely gratted

for the gremolata

  • lemon zest
  • good handful of chopped parsley
  • 1 clove of garlic, finely chopped

For ossobuco: Heat a little olive oil in a large pan. Flour the meat, put it in the pan as soon as the olive oil heats up and leave until it is browned on both sides. Remove it and add onion, garlic and carrots to the pan. Cook them until they are slightly softened. Put the mixture in a pot with lid, add tomatoes, broth, tomato paste and bay leaf, and let it boil for 10 minutes on high heat by stirring frequently. Reduce the heat to medium - low, add the meat, close the pot with the lid and leave for 4 to 5 hours or until the meat is tender. Season with salt and pepper and it’s ready. Mix the ingredients of gremolata and keep it aside for serving.

For the risotto: Melt the butter in a saucepan and sauté onion for 5 minutes. Add the rice and cook for a few minutes by stirring continuously to avoid sticking to the pan. Add the saffron to chicken broth, stir well and add a tablespoon to the pan, each time. Stir continuously until the broth is absorbed and then add the next tablespoon. After 20 minutes, check if the rice has been cooked - the grains should still have a very small crispness. Once it’s ready, add Parmesan and plenty of seasoning.

To serve, spread the gremolata over the meat and put the risotto on the side. 

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