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
Elevation: 1.050 masl
Varietal: 100% Criolla Chica
Age of the vineyard: planted in 2015
Number of plants by hectare: 1.000 plants
Irrigation: drip irrigation
Soil Composition: a first frank horizon deep silt settled on a subsoil of
boulders with granites and sandstones. Good drainage, maintains freshness
Training method: low trellis
Harvest date: first week of March
Type of viticulture: ecological
Winemaking and aging
Whole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing
Yeast: autochthonous
Fermentation container : concrete eggs without epoxy
Maceration technique: cold, during 1 day at 12° C. Fermentation starts as red wine (liquid and grain) at temperatures between 18-20ºC with native yeasts in concrete eggs without epoxy. Halfway through the process, the skins are separated and the fermentation continues as if after a
white wine at a temperature between 15-17º C.
Malolactic fermentation: in the same concrete eggs with native yeasts at
controlled temperatures of 20-22ºC for 30 days.
Aging container size/ material: concrete eggs without epoxy.
Aging time in container: 2 months
Analytical data
Alcohol: 12.6%
Ph: 3.55
Residual sugar: 3,16 g/L
Acidity: 5,90 g/l
Winemaker: Hector and Pablo Durigutti
Durigutti Family Winemakers Las Compuertas Malbec 5 suelos 2023 – TS
Province: Mendoza
Region: Las Compuertas
Subregion: Luján de Cuyo
Elevation: 1.050 masl
Varietal: 100% Malbec
Vineyard age: planted in 1914
Number of plants per hectare: 7.200 plants
Irrigation: by flooding
Soil Composition: there is presence of alluvial, deep and low fertile soils. It contains less than 0,3% of organic matter at the surface and decreases at depth. The wine’s components come from five different parcels categorized for the type of soil in which they stand: deep clayish soil, limestone, stony soil, frank sandy soil and river stones soil.
Training system: double Guyot
Harvest date: first week of March 2022 (differentiated according to of the type of soil).
Type of viticulture: ecological
Winemaking and aging
Whole cluster: 100%
Yeast: autochthonous
Fermentation container : concrete eggs without epoxy
Maceration technique: cold, during 4 days at 10° C.
Length of fermentation: 25 days with 4 daily pisonages
Temperature of fermentation: controlled temperatures between 20°- 21° C
Malolactic fermentation: with autochthonous bacteria in concrete eggs without epoxi during 30 days at 20ºC
Aging container size/ material: concrete eggs without epoxy.
Time of aging in container: 8 months
Analytical data
Alcohol: 13,5%
Ph: 3,72
Residual sugar: 1,80 g/l
Acidity: 4,57 g/L
Winemaker: Hector and Pablo Durigutti