Durigutti Family Winemakers
Héctor y Pablo nacieron en tierras mendocinas, cuna del vino, y crecieron juntos en el seno de su familia. Su infancia estuvo ligada a un mundo sensorial, con aromas, ingredientes y sabores que, con el tiempo, los llevaron a elegir el mismo camino profesional con el oficio de winemakers. Unidos por los recuerdos y las mismas pasiones, desde el 2002 iniciaron su proyecto como pequeña bodega familiar y se convirtieron ambos en punta de lanza para una nueva generación de enólogos que consolidaron un camino de evolución en la vitivinicultura argentina. Así nacen los vinos de los hermanos Durigutti y así comienza una historia propia, un legado familiar en el lugar que eligieron para vivir y para trabajar dedicadamente cada día.
Durigutti Proyecto Las Compuertas Criolla Chica 2024 – TS
Province: Mendoza
Region: Luján de Cuyo
Subregion: Las Compuertas
Altitude: 1,050 masl
Varietal: 100% Criolla Chica
Vineyard age: Planted in 2015
Planting density: 1,000 plants/ha
Irrigation: Drip irrigation
Soil composition: A deep silty-loam topsoil over a subsoil of rounded stones with granite and sandstone.
Training system: Low espalier
Harvest date: First week of March
Viticulture: Organic
Vinification & Aging
Whole cluster: Yes
Yeasts: Indigenous
Fermentation vessel: Cement eggs (non-epoxy)
Maceration technique: Cold maceration for 1 day at 12°C. Fermentation begins as a red wine (juice and skins) at 18–20°C. Midway through, the skins are removed and fermentation continues as a white wine at 15–17°C.
Malolactic fermentation: With indigenous bacteria, at controlled temperature in the same cement eggs for 30 days at 20–22°C.
Aging vessel: Cement eggs (non-epoxy)
Aging time in vessel: 2 months
Analytical Data
Alcohol: 12.6%
pH: 3.55
Residual sugar: 3.16 g/L
Acidity: 5.90 g/L
Winemakers: Héctor & Pablo Durigutti
Durigutti Family Winemakers Las Compuertas Cabernet Franc 2023 – TS
Province: Mendoza
Region: Luján de Cuyo
Subregion: Las Compuertas
Elevation: 1.050 masl
Varietal: 100% Cabernet Franc
Age of the vineyard: planted in 2015
Number of plants by hectare: 9.200 plants/ha
Irrigation: flooding
Soil Composition: sand loam pebble soils
Training system: low trellis
Harvest date: second week of March
Type of viticulture: organic
Winemaking and ageing
Whole cluster: yes
Yeasts: indigenous
Fermentation container: in concrete eggs without epoxy.
Maceration technique: cold, during 1 day at 50° F (10° C).
Temperature of fermentation: 23ºC / 25ºC
Fermentation duration: during 21 days with 4 daily pisonages.
Malolactic fermentation: with autochthonous bacteria in concrete eggs during 25 days at 20º C
Aging container size/ material: concrete eggs without epoxy
Aging time in container: 8 months
Analytical data
Alcohol: 13,5%
Ph: 3.74
Residual sugar: 1, 74 g/l
Acidity: 5.81 g/L
Winemaker: Hector and Pablo Durigutti