Familia Zuccardi
2011 Tito
Red Blend
Argentina: Mendoza
Mission Briefing
Dark Magic Part Two
One look into this black, inky juice makes it clear that Zuccardi’s Tito isn’t a wine to take lightly.
This wine is a sultry blend of old vine Malbec, Cabernet Sauvignon, and the rare Ancellotta grape. Tito’s unique composition is incredibly powerful - and so very delicious! Black and blue fruits galore with camp smoke and incense. What a treat.
Big wine lovers alert!
Tasting Profile
| Look: | Black ink. Opaque. |
|---|---|
| Smell: | Blackberry compote, bacon in the skillet, campfire smoke, expensive leather, licorice, roses and incense. Incredible. |
| Taste: | Layer after layer of melted black and blue fruits, wood smoke, meat, baking spices, jam, and chocolate. Intense and concentrated with an exotic floral element that keeps it from being a brute. It’s just so delicious. Wow! |
| Finish: | The taste lingers until you brush your teeth, twice. Tannins are smooth, but provide enough structure to support the colossal fruit density. |
| Pairing: | It’s hard to imagine serving this without a grilled hunk of meat, but hard cheeses, good chocolate, or even solo without food are all excellent options. A t-bone steak is perfect. |
What the Winery Says
- Appellation
- La Consulta, Uco Valley, Mendoza, Argentina
- Composition
- 68% Malbec, 17% Cabernet Sauvignon, 15% Ancellotta
- Winemaker
- Sebastián Zuccardi
- Origin
- La Consulta, Mendoza Altitude: 3608 ft / 1100 mt above sea level. Soil alluvial origin, the texture is sandy-silt-clay, with a rock conglomerate from 0,32 to 4,90 ft. of depth (10-150cm) with deposit of carbonate of calcium.
- Harvest date
- Handpicked grapes, Malbec: April 20th 2011, Cabernet Sauvignon: April 19th 2011 and Ancellotta: March 28th 2011.
- ABV
- 15.1%
- Total Acidity
- 6 g/l
- Residual Sugar
- 2.87 g/l
- pH
- 3,61
- Vinification
- Double selection before and after destemming. Fermentation was carried out in concrete vats (without epoxy) filled by gravity, with indigenous yeast, manual pigeage and delestage. Maceration on pomace during 30 days. Part of Malbec was fermented with stem. Malolactic fermentation took place in the barrels. Different lots were aged in French oak barrels (first, second and third use) for 12 months before.