![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2024\/07\/tutu-bodega-ok.jpg\")
<\/a><\/span><\/div><\/div><\/div>Tutu Wines<\/h3><\/h3><\/div>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.<\/p>\n
At Tutu Wines, the roots of all viticultural advances and growth are rescued, through ancestral strains,
\nancient, low-intervention practices to obtain pure expressions.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2024\/07\/tutu-malbec-569x1024.jpg\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>Tutu Malbec 2022 \u2013 TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: Altamira, Gualtallary
\nElevation: 1.050 a 1.300 masl
\nVarietal: 100% Malbec
\nVineyard age: 20 years old
\nYields: 70-80 qq\/ha
\nIrrigation: drip irrigation
\nSoil composition: 70% stones covered with calcium carbonate, caliche at 30-40cm deep
\nTraining method: low trellis
\nHarvest date: second week of March
\nType of viticulture: ecological<\/p>\n
Winemaking and ageing
\nWhole bunch, yes\/no\/percentage: 15% whole bunch in Altamira
\nYeast: indigenous
\nFermentation container: concrete eggs
\nMaceration technique: short maceration, with gentle movements.
\nFermentation temperature: 24\u00b0 to 28\u00ba C
\nLength of fermentation: 18 days
\nMalolactic fermentation: yes
\nAging container size\/material: 2,200 liters concrete eggs
\nTime of aging in container: 10 months
\nAging time in bottle: 12-18 months<\/p>\n
Analytical data
\nAlcohol: 13,5%
\nPh: 3.70
\nResidual sugar: 1,8 g\/l
\nAcidity: 6,15 g\/L
\nSulfites: 30 mg\/l<\/p>\n
Winemaker: Leandro Vel\u00e1zquez<\/p>\n<\/div><\/div><\/div>
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.<\/p>\n
At Tutu Wines, the roots of all viticultural advances and growth are rescued, through ancestral strains,
\nancient, low-intervention practices to obtain pure expressions.<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>Tutu Malbec 2022 \u2013 TS<\/h3><\/div>Province: Mendoza
\nRegion: Uco Valley
\nSubregion: Altamira, Gualtallary
\nElevation: 1.050 a 1.300 masl
\nVarietal: 100% Malbec
\nVineyard age: 20 years old
\nYields: 70-80 qq\/ha
\nIrrigation: drip irrigation
\nSoil composition: 70% stones covered with calcium carbonate, caliche at 30-40cm deep
\nTraining method: low trellis
\nHarvest date: second week of March
\nType of viticulture: ecological<\/p>\n
Winemaking and ageing
\nWhole bunch, yes\/no\/percentage: 15% whole bunch in Altamira
\nYeast: indigenous
\nFermentation container: concrete eggs
\nMaceration technique: short maceration, with gentle movements.
\nFermentation temperature: 24\u00b0 to 28\u00ba C
\nLength of fermentation: 18 days
\nMalolactic fermentation: yes
\nAging container size\/material: 2,200 liters concrete eggs
\nTime of aging in container: 10 months
\nAging time in bottle: 12-18 months<\/p>\n
Analytical data
\nAlcohol: 13,5%
\nPh: 3.70
\nResidual sugar: 1,8 g\/l
\nAcidity: 6,15 g\/L
\nSulfites: 30 mg\/l<\/p>\n
Winemaker: Leandro Vel\u00e1zquez<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
\nRegion: Uco Valley
\nSubregion: Altamira, Gualtallary
\nElevation: 1.050 a 1.300 masl
\nVarietal: 100% Malbec
\nVineyard age: 20 years old
\nYields: 70-80 qq\/ha
\nIrrigation: drip irrigation
\nSoil composition: 70% stones covered with calcium carbonate, caliche at 30-40cm deep
\nTraining method: low trellis
\nHarvest date: second week of March
\nType of viticulture: ecological<\/p>\n
Winemaking and ageing
\nWhole bunch, yes\/no\/percentage: 15% whole bunch in Altamira
\nYeast: indigenous
\nFermentation container: concrete eggs
\nMaceration technique: short maceration, with gentle movements.
\nFermentation temperature: 24\u00b0 to 28\u00ba C
\nLength of fermentation: 18 days
\nMalolactic fermentation: yes
\nAging container size\/material: 2,200 liters concrete eggs
\nTime of aging in container: 10 months
\nAging time in bottle: 12-18 months<\/p>\n
Analytical data
\nAlcohol: 13,5%
\nPh: 3.70
\nResidual sugar: 1,8 g\/l
\nAcidity: 6,15 g\/L
\nSulfites: 30 mg\/l<\/p>\n
Winemaker: Leandro Vel\u00e1zquez<\/p>\n<\/div><\/div><\/div>