A new-wave producer for Mendoza, treading a similar path to others of his generation around the globe. Here, Durigatti has taken on vineyards sites that had previously been cast aside, seen as being incapable of producing high quality fruit. He is working with sites in the (relative) ‘lowlands’ of Mendoza but with a sharp eye and astute winemaking, he is crafting deliciously simple, bright and vibrant wines that are meant for drinking rather than cellaring. Of the range we tried recently, this – the Sangiovese – stood out the most. It has the varietal sweet/sour cherry component that the wines of Tuscany carry, plus a real crunch to the acid. It’s medium bodied at most, and in the warmer months, we suggest chilling this down or sticking the bottle on ice as you drink it in the sun. Exciting, fun and unpretentious drinking right here. – Ches Cook, FWC.