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<\/a><\/span><\/div><\/div><\/div>Durigutti Family Winemakers<\/h3><\/h3><\/div>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\u2019s 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.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2024\/08\/DURRIGUTTI-CRIOLLA-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Durigutti Proyecto Las Compuertas Criolla Chica 2023\u00a0<\/span>\u2013 TS<\/div><\/h3><\/div>Province: Mendoza
\nRegion: Luj\u00e1n de Cuyo
\nSubregion: Las Compuertas
\nElevation: 1.050 masl
\nVarietal: 100% Criolla Chica
\nAge of the vineyard: planted in 2015
\nNumber of plants by hectare: 1.000 plants
\nIrrigation: drip irrigation
\nSoil Composition: a first frank horizon deep silt settled on a subsoil of\nboulders with granites and sandstones. Good drainage, maintains freshness
\nTraining method: low trellis
\nHarvest date: first week of March
\nType of viticulture: ecological<\/p>\n
Winemaking and aging
\nWhole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing
\nYeast: autochthonous
\nFermentation container\u00a0: concrete eggs without epoxy
\nMaceration technique: cold, during 1 day at 12\u00b0 C. Fermentation starts as red wine (liquid and grain) at temperatures between 18-20\u00baC with native yeasts in concrete eggs without epoxy. Halfway through the process, the skins are separated and the fermentation continues as if after a\nwhite wine at a temperature between 15-17\u00ba C.
\nMalolactic fermentation: in the same concrete eggs with native yeasts at\ncontrolled temperatures of 20-22\u00baC for 30 days.
\nAging container size\/ material: concrete eggs without epoxy.
\nAging time in container: 2 months<\/p>\n
Analytical data
\nAlcohol: 12.6%
\nPh: 3.55
\nResidual sugar: 3,16 g\/L
\nAcidity: 5,90 g\/l<\/p>\n
Winemaker: Hector and Pablo Durigutti<\/p>\n<\/div><\/div><\/div>
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\u2019s 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.<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Durigutti Proyecto Las Compuertas Criolla Chica 2023\u00a0<\/span>\u2013 TS<\/div><\/h3><\/div>Province: Mendoza
\nRegion: Luj\u00e1n de Cuyo
\nSubregion: Las Compuertas
\nElevation: 1.050 masl
\nVarietal: 100% Criolla Chica
\nAge of the vineyard: planted in 2015
\nNumber of plants by hectare: 1.000 plants
\nIrrigation: drip irrigation
\nSoil Composition: a first frank horizon deep silt settled on a subsoil of\nboulders with granites and sandstones. Good drainage, maintains freshness
\nTraining method: low trellis
\nHarvest date: first week of March
\nType of viticulture: ecological<\/p>\n
Winemaking and aging
\nWhole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing
\nYeast: autochthonous
\nFermentation container\u00a0: concrete eggs without epoxy
\nMaceration technique: cold, during 1 day at 12\u00b0 C. Fermentation starts as red wine (liquid and grain) at temperatures between 18-20\u00baC with native yeasts in concrete eggs without epoxy. Halfway through the process, the skins are separated and the fermentation continues as if after a\nwhite wine at a temperature between 15-17\u00ba C.
\nMalolactic fermentation: in the same concrete eggs with native yeasts at\ncontrolled temperatures of 20-22\u00baC for 30 days.
\nAging container size\/ material: concrete eggs without epoxy.
\nAging time in container: 2 months<\/p>\n
Analytical data
\nAlcohol: 12.6%
\nPh: 3.55
\nResidual sugar: 3,16 g\/L
\nAcidity: 5,90 g\/l<\/p>\n
Winemaker: Hector and Pablo Durigutti<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Luj\u00e1n de Cuyo
\nSubregion: Las Compuertas
\nElevation: 1.050 masl
\nVarietal: 100% Criolla Chica
\nAge of the vineyard: planted in 2015
\nNumber of plants by hectare: 1.000 plants
\nIrrigation: drip irrigation
\nSoil Composition: a first frank horizon deep silt settled on a subsoil of\nboulders with granites and sandstones. Good drainage, maintains freshness
\nTraining method: low trellis
\nHarvest date: first week of March
\nType of viticulture: ecological<\/p>\n
Winemaking and aging
\nWhole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing
\nYeast: autochthonous
\nFermentation container\u00a0: concrete eggs without epoxy
\nMaceration technique: cold, during 1 day at 12\u00b0 C. Fermentation starts as red wine (liquid and grain) at temperatures between 18-20\u00baC with native yeasts in concrete eggs without epoxy. Halfway through the process, the skins are separated and the fermentation continues as if after a\nwhite wine at a temperature between 15-17\u00ba C.
\nMalolactic fermentation: in the same concrete eggs with native yeasts at\ncontrolled temperatures of 20-22\u00baC for 30 days.
\nAging container size\/ material: concrete eggs without epoxy.
\nAging time in container: 2 months<\/p>\n
Analytical data
\nAlcohol: 12.6%
\nPh: 3.55
\nResidual sugar: 3,16 g\/L
\nAcidity: 5,90 g\/l<\/p>\n
Winemaker: Hector and Pablo Durigutti<\/p>\n<\/div><\/div><\/div>