Tutu Wines

Tutu Wines is a project of Aldo Graziani, Miguel Rep & Leandro Velazquez that arises as a continuation of all the work of study, specialization and experiments on soils in Mendoza developed during approximately 10 years. With the intention of reflecting the history, the DNA and the essence of the greatest nativa Argentinean wine varieties and showing the potential of our terroir.

At Tutu Wines, the roots of all viticultural advances and growth are rescued, through ancestral strains,
ancient, low-intervention practices to obtain pure expressions.

Tutu Malbec 2022 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Altamira, Gualtallary
Elevation: 1.050 a 1.300 masl
Varietal: 100% Malbec
Vineyard age: 20 years old
Yields: 70-80 qq/ha
Irrigation: drip irrigation
Soil composition: 70% stones covered with calcium carbonate, caliche at 30-40cm deep
Training method: low trellis
Harvest date: second week of March
Type of viticulture: ecological

Winemaking and ageing
Whole bunch, yes/no/percentage: 15% whole bunch in Altamira
Yeast: indigenous
Fermentation container: concrete eggs
Maceration technique: short maceration, with gentle movements.
Fermentation temperature: 24° to 28º C
Length of fermentation: 18 days
Malolactic fermentation: yes
Aging container size/material: 2,200 liters concrete eggs
Time of aging in container: 10 months
Aging time in bottle: 12-18 months

Analytical data
Alcohol: 13,5%
Ph: 3.70
Residual sugar: 1,8 g/l
Acidity: 6,15 g/L
Sulfites: 30 mg/l

Winemaker: Leandro Velázquez

Tutu Antro Pinot Noir 2024 – TS

Province: Mendoza
Region: Uco Valley
Subregión: Tunuyán
levation: 1.000 masl
Varietal : 100% Pinot Noir
Vineyard age: 20 years old
Yields: 70 qq/ha
Irrigation: drip irrigation
Soil composition: 30% stones and silty sand matrix
Training method: low trellis
Harvest date: last week of February till 2nd week of March
Type of viticulture: ecological

Winemaking and ageing
Whole bunch, yes/no/percentage: 30% whole bunch
Yeast: indigenous
Fermentation container: epoxy coated concrete basins
Fermentation temperature: 24-28 °C, up to 30ºC
Length of fermentation: 12 days
Malolactic fermentation: yes
Aging container size/material: epoxy coated concrete basins
Aging time in container: 4 months
Time of aging in bottle: no aging

Analytical data
Alcohol: 12 %
Ph: 3.57
Residual sugar: 1,8 g/l
Acidity: 6,10 g/l
Sulfites: 35 mg/l

Winemaker: Leandro Velázquez