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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 2024 <\/span>\u2013 TS<\/div><\/h3><\/div>Province: Mendoza
Region: Luj\u00e1n 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<\/p>\n
Vinification & Aging
Whole cluster: Yes
Yeasts: Indigenous
Fermentation vessel: Cement eggs (non-epoxy)
Maceration technique: Cold maceration for 1 day at 12\u00b0C. Fermentation begins as a red wine (juice and skins) at 18\u201320\u00b0C. Midway through, the skins are removed and fermentation continues as a white wine at 15\u201317\u00b0C.
Malolactic fermentation: With indigenous bacteria, at controlled temperature in the same cement eggs for 30 days at 20\u201322\u00b0C.
Aging vessel: Cement eggs (non-epoxy)
Aging time in vessel: 2 months<\/p>\n
Analytical Data
Alcohol: 12.6%
pH: 3.55
Residual sugar: 3.16 g\/L
Acidity: 5.90 g\/L<\/p>\n
Winemakers: H\u00e9ctor & 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 2024 <\/span>\u2013 TS<\/div><\/h3><\/div>Province: Mendoza
Region: Luj\u00e1n 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<\/p>\n
Vinification & Aging
Whole cluster: Yes
Yeasts: Indigenous
Fermentation vessel: Cement eggs (non-epoxy)
Maceration technique: Cold maceration for 1 day at 12\u00b0C. Fermentation begins as a red wine (juice and skins) at 18\u201320\u00b0C. Midway through, the skins are removed and fermentation continues as a white wine at 15\u201317\u00b0C.
Malolactic fermentation: With indigenous bacteria, at controlled temperature in the same cement eggs for 30 days at 20\u201322\u00b0C.
Aging vessel: Cement eggs (non-epoxy)
Aging time in vessel: 2 months<\/p>\n
Analytical Data
Alcohol: 12.6%
pH: 3.55
Residual sugar: 3.16 g\/L
Acidity: 5.90 g\/L<\/p>\n
Winemakers: H\u00e9ctor & Pablo Durigutti<\/p>\n<\/div><\/div><\/div>
Province: Mendoza
Region: Luj\u00e1n 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<\/p>\n
Vinification & Aging
Whole cluster: Yes
Yeasts: Indigenous
Fermentation vessel: Cement eggs (non-epoxy)
Maceration technique: Cold maceration for 1 day at 12\u00b0C. Fermentation begins as a red wine (juice and skins) at 18\u201320\u00b0C. Midway through, the skins are removed and fermentation continues as a white wine at 15\u201317\u00b0C.
Malolactic fermentation: With indigenous bacteria, at controlled temperature in the same cement eggs for 30 days at 20\u201322\u00b0C.
Aging vessel: Cement eggs (non-epoxy)
Aging time in vessel: 2 months<\/p>\n
Analytical Data
Alcohol: 12.6%
pH: 3.55
Residual sugar: 3.16 g\/L
Acidity: 5.90 g\/L<\/p>\n
Winemakers: H\u00e9ctor & Pablo Durigutti<\/p>\n<\/div><\/div><\/div>