Aromas are pure with notes of blackberry juicy and dark berry purée. On the palate the aromas translate onto flavors with the addition of blueberries and succulent cherries. This wine is elegant and well-made with fine tannins, medium body and acid and a medium-plus finish.

WINE INFORMATION

Familia Durigutti wines are made by brothers Hector and Pablo Durigutti. Both gentlemen are trained in viticulture and enology and have spent extensive time training in Italy with some of the most prestigious estates. Hector first became known for his work with Altos Las Hormigas. He was one of the original, founding partners and the winery’s first winemaker during their early success and launch in the U.S. The vineyards have been under organic practices for many years and will soon be certified as such. Only native yeasts are used and filtration is kept to a minimum.

Bonarda vine cuttings were brought to Argentina by Italian immigrants from Piedmont in the late 1800s. Current thinking suggests that what is known as Bonarda in Argentina is in fact not related to the Italian grape of the same name, but instead to Dolcetto.

The grapes for this wine are high density planting with low-yield producing vines. The fruit is picked late as acidity dropping is not an issue with Bonarda grapes. After native yeasts fermentation the wine is aged in stave-studded cement tanks (first use American oak) for eighteen months. Bottled unfined and unfiltered.

Grilled preparations, Ham, Hearty stew, Lamb, Mexican, Pizza, Red Meat, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce