Jose Antonio Cicchitti founded Bodega Cicchitti in 1982 in Guaymallen, Mendoza. He was following in the footsteps of his grandfather, the Italian Vintner Giuseppe Mondati, who immigrated to Mendoza in the early 19th century. Today Cicchitti uses only grapes from the family estate.
Yields from the vines are kept low. The grapes are carefully selected and handpicked into small, 30 pound cases. Fermentation takes place in small concrete tanks followed by malolactic fermentation in American and French oak casks. Only native yeasts are used. The wines are bottled unfined and unfiltered.
Jose Antonio manages to keep a surprisingly low profile in spite of the high quality of his wines.
Yields from the vines are kept low. The grapes are carefully selected and handpicked into small, 30 pound cases. Fermentation takes place in small concrete tanks followed by malolactic fermentation in American and French oak casks. Only native yeasts are used. The wines are bottled unfined and unfiltered.
Jose Antonio manages to keep a surprisingly low profile in spite of the high quality of his wines.
