Who makes it
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.
Where it grows
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.
What they make
Zorzal's portfolio is organised 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.