Durigutti Family Winemakers

Hector and Pablo were born in Mendoza, the cradle of wine and were raised together. Their childhood and their home were always connected to a sensorial world, with aromas, ingredients and flavors that, over time, motivated them to choose the path to become enologists. As adults, they would find these familiar memories and similar passions. Since 2002 they have been dedicated to their project as a small family winey. Today the brothers have evolved to form the new generation of winemakers, leading an evolutionary change in Argentina’s viticulture. With that same spirit, the Durigutti brothers craft their wines and have started to write their own history, a family legacy, in a chosen place where they live and work daily with dedication.

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