Zuccardi Valle de Uco is one of Argentina’s most respected family-owned wineries, based in Mendoza and led today by Sebastián Zuccardi, representing the third generation.

Founded in the 1960s by Alberto Zuccardi, the winery has evolved from a regional producer into a global benchmark for high-altitude, terroir-driven wines.

Zuccardi is particularly associated with the Uco Valley, where it has championed site expression through single-vineyard and regional bottlings.

In addition to Cabernet Franc, Zuccardi grows Malbec, Cabernet Sauvignon, Bonarda, Syrah, Tempranillo, Chardonnay and Sauvignon Blanc.

The Uco Valley, located south-west of the city of Mendoza, is one of Argentina’s most prestigious wine regions, renowned for its high-altitude vineyards and dramatic Andean backdrop. Vineyards here stretch from 900 to over 1,400 metres above sea level, giving the region a distinctly cool, continental climate. Warm, sunny days are balanced by cool nights, which help retain acidity and slow ripening, resulting in wines with freshness and aromatic intensity. However, water availability is a constant challenge, and frost and spring hail are frequent hazards, requiring careful vineyard protection and irrigation.

Soils in the Uco Valley are predominantly alluvial, composed of sand, gravel and stones washed down from the Andes. These free-draining, poor soils limit vine vigour and promote concentration and complexity in the grapes.

Malbec is the star grape of the region, producing deeply coloured, elegant wines with aromas of blackberry, black cherry and violet, often accompanied by mineral and herbal notes. Other important varieties include Cabernet Franc, Cabernet Sauvignon, Syrah and Chardonnay. The main sub-regions – Tupungato, Tunuyán and San Carlos (including Paraje Altamira and La Consulta) – each bring their own nuances to the wines. Uco Valley wines are admired for their balance, purity of fruit and refined structure, making the region a benchmark for high-quality Argentine production

Cabernet Franc is one of the classic black grape varieties, believed to have originated in southwest France, possibly in the Basque region. Genetically, it is a parent of both Cabernet Sauvignon and Merlot, making it a cornerstone of many of the world’s great red wines. In the vineyard, Cabernet Franc is known for its early ripening, adaptability to cooler climates, and good disease resistance. It thrives in well-drained, gravelly or sandy soils, producing moderate yields with small, thin-skinned berries.

Traditionally associated with the Loire Valley (notably Chinon, Bourgueil, and Saumur-Champigny) and Bordeaux, it is now grown worldwide, including in Italy’s Friuli and Veneto regions, Spain, Hungary, South Africa, the United States (especially California and New York’s Finger Lakes), Canada, Argentina, and New Zealand.

Cabernet Franc’s style varies with climate and winemaking approach. In cooler regions, it produces medium-bodied wines with high acidity, moderate tannins, and distinctive aromas of redcurrant, raspberry, and violets, often with herbal or leafy notes such as green bell pepper. Warmer climates yield riper, fuller expressions with blackberry, plum, and spice. It is frequently used in Bordeaux-style blends for aromatic lift and finesse, but can also shine as a varietal wine, celebrated for its elegance, freshness, and complex, savoury character.