Durigutti Cabernet Franc

Familia Durigutti wines are made by brothers Hector and Pablo Durigutti. Hector first became known for his work with Altos Las Hormigas. He was one of the founding partners and the winery’s first winemaker. 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. The fruit is sourced primarily from Agrelo, with thirty percent of the fruit coming from La Consulta. Old massal selection vines, planted in high density (7200 plants per hectare) and with a yield of of 1 plant per bottle. Flood irrigation. Mix of frank clay and stony sandy soils. After a cool fermentation, the wine is aged for one year in thirty percent American and seventy percent French oak. To preserve the character of the fruit, the wine is then bottled with unfined and unfiltered. Black fruit, dark plums, tobacco leaves, violets and allspice on the nose. Bubblegum,
too. Medium-bodied with sleek tannins. Fruity and flavorful with some candied-fruit
character.