Durigutti Bonarda, 2015

Durigutti Bonarda, 2015

16.00

At their small winery established in 2002 in rural Luján, Héctor and Pablo Durigutti craft two of the country’s best examples of Bonarda. Both brothers act as some of Argentina’s most sought-after consulting enologists. Only native yeasts are used to produce this wine, which is 100% Bonarda, an Italian red wine grape elsewhere called Dulce Noir or Charbono. Their hands-off approach produces an inky, pulpy wine with a balance of fruit and acid, and noticeable cigar-box aromas. The wine undergoes malolactic fermentation, and is aged in French oak barrels for 10 months. The brothers do not cold stabilize, filter, or fine their wine, so there are often sediments found in the bottle. These continue to give the wine character as it sits on the shelf.

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