Zorzal Wines makes Malbec in Gualtallary, with calcareous soils, concrete eggs, and a four level gravity winery.
The producer
Zorzal Wines works in Gualtallary outside Tupungato in Mendoza's Uco Valley, with vineyards on sand, stones, and limestone. Founded in 2008 by Canadian investors, it now combines Canadian and Chilean capital. Juan Pablo Michelini and Nicolas Carletti are the winemakers. The range includes Terroir Único, Gran Terroir, Eggo, Parcelario, and Conceptual, with wines made through cold maceration, used French oak, or unlined cement eggs.
Known for
Gualtallary Malbec and concrete eggs
Notable facts
Founded in 2008 by Canadian investors to introduce Gualtallary to the world.
The winery and vineyards sit in Gualtallary outside Tupungato at approximately 4,500 feet above sea level.
The winery was designed across four levels for gravity transport and reduced pump use.
Parcelario wines come from single parcels and reflect place, landscape, and each vintage.
Eggo Tinto de Tiza ferments and ages in unlined, egg shaped cement vessels without oak.
The story
Four Levels, Gravity Flow
Zorzal's winery was designed across four levels so grapes and wine could move by gravity. Crushing, fermentation, ageing, and storage all take place at the winery, while the vertical layout minimizes pumping. The cellar also uses concrete eggs and amphorae, alongside staggered harvests and micro vinifications. Zorzal describes this combination as minimal intervention and as a way to respect the purity of the grapes as much as possible. The building's design turns gravity into part of the production process.
Life Inside a Cement Egg
Eggo Tinto de Tiza completes both alcoholic and malolactic fermentation in an unlined, egg shaped cement vessel, then remains there for ageing without oak. The ovoid form keeps the liquid in permanent movement and helps control its temperature. Lees remain in suspension, adding mouthfeel and volume. The wine is 100% Malbec, with an intense red color touched by violet and aromas of chalk, wet cement, and mineral. Its palate has great volume, a silky body, textured tannins, and freshness from acidity.
Four Levels, Gravity Flow
Zorzal's winery was designed across four levels so grapes and wine could move by gravity. Crushing, fermentation, ageing, and storage all take place at the winery, while the vertical layout minimizes pumping. The cellar also uses concrete eggs and amphorae, alongside staggered harvests and micro vinifications. Zorzal describes this combination as minimal intervention and as a way to respect the purity of the grapes as much as possible. The building's design turns gravity into part of the production process.
Life Inside a Cement Egg
Eggo Tinto de Tiza completes both alcoholic and malolactic fermentation in an unlined, egg shaped cement vessel, then remains there for ageing without oak. The ovoid form keeps the liquid in permanent movement and helps control its temperature. Lees remain in suspension, adding mouthfeel and volume. The wine is 100% Malbec, with an intense red color touched by violet and aromas of chalk, wet cement, and mineral. Its palate has great volume, a silky body, textured tannins, and freshness from acidity.
From the atlas
Zorzal Wines Argentina
Zorzal Wines works in Gualtallary, Mendoza, with Malbec, gravity transport, concrete eggs, and single parcel wines.
At A Glance
Field
Detail
Place
Gualtallary, outside Tupungato, in Mendoza's Uco Valley
Vineyards
70 hectares
Main grape
Malbec
Signature wine
Terroir Único Malbec
Defining feature
Four level winery designed for gravity transport
The Producer
Zorzal Wines was founded in 2008 by Canadian investors to introduce Gualtallary to the world. Today the winery combines Canadian and Chilean capital and names Juan Pablo Michelini and Nicolas Carletti as its winemakers.
The grapes are hand harvested, the vineyards are farmed organically, and fermentation uses indigenous yeast. Harvest begins somewhat earlier than at most Mendoza producers to retain freshness and acidity. Zorzal describes its winemaking as minimal intervention, with concrete eggs, amphorae, staggered harvests, and micro vinifications. Some wines rest in used barrels to limit aromas from toasted wood.
Place
Gualtallary lies outside Tupungato in the Uco Valley, in an elevated part of Mendoza. The vineyards sit at approximately 4,500 feet above sea level. The estate soils combine sand, stones, and limestone. Calcareous soils produce wines with freshness, character, and vibrant acidity.
Wines
Zorzal's portfolio is organized into five named ranges: Terroir Único, Gran Terroir, Eggo, Parcelario, and Conceptual. Parcelario is the single parcel range, with wines made from individual parcels to reflect place, landscape, and the character of each vintage.
Gran Terroir wines spend 12 months in used French oak barrels, third use or older. Terroir Único Malbec is 100% Malbec and undergoes a 15 day cold maceration to emphasize fresh fruit. Eggo Tinto de Tiza is 100% Malbec, fermented and aged in unlined, egg shaped cement vessels without oak.
Final Word
Zorzal Wines makes Gualtallary wines in a cellar designed for gravity transport, with concrete eggs, amphorae, and used barrels among its vessels.