Our History
The history of Bodega La Rural commences at the beginnings of the 19th Century when the Rutini family enters the wine industry.
Current Technology
The winery keeps up with the latest technology in order to satisfy the continual demands of the market.
Our History
The winemaking tradition of the Rutini family was born in the beginning of the 19th century when Don Francisco Rutini started making domestic wines for the citizens of his native town, Ascoli Piceno, Le Marche, Italy.
His only son, Felipe Rutini, decided to emigrate to the Americas to continue with the winemaking tradition. It was in Coquimbito, Department of Maipu, Mendoza, where he planted the first vines.
Towards the end of 1885 he began the construction of a winery, which he named La Rural, with the motto " Labor et Perseverantia." His first and primary concern was always quality.
Don Felipe continued working with his plantations in Maipu and then expanded his operations to Los Corralitos and to Medrano, enlarging the winery and also importing large vats and Nancy French oak casks.
Don Felipe passed away in 1919, leaving his descendents in charge of the company, who took up the development of white and red fine varietals such as Chardonnay, Cabernet Sauvignon, Merlot and Malbec. Later on the Chenin grape from the Loire Valley was incorporated.
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Current Technology
Today, the winery has a stainless steel tank capacity of ten million liters and possesses state of the art equipment to ferment and preserve its fine red and white wines.
Ten years ago La Rural started a process of technological renovation and remodeling of its facilities. In that period the capacity of the winery doubled, it acquired stainless
steel tanks of different shapes and sizes, incorporated refrigeration equipment, pneumatic presses, de-stemmers, filters and pumps, all of the latest technology.
Five years ago it began incorporating 225 liter barrels from France. Today it has more than 2000. It also acquired a totally automated bottling line with a capacity of 6,000 bottles per hour. During this process it was necessary to expand the covered and temperature controlled surface of the winery to 6000
m2.
Current Equipment of the Winery:
Total capacity: 10,700,000 liters
Stainless Steel Tanks: 3,000,000 liters
Oak Casks: 1,400,000 liters
Oak Barrels (225 liter): 600,000 liters
Epoxy-lined Cement Tanks: 5,600,000 liters
3 French Pneumatic Presses
2 Italian Crushers (35,000 kgs./per hour)
1 German Crusher (8,500 kgs./per hour)
1 Cooling Unit (360,000 kilofrigorías/per hour)
1 Cooling Unit (450,000 kilofirgorías/per hour)
1 Bottling line for 6,000 bottles/per hour
6,000 m2 of total surface area with temperature controlled sectors for the fermentation and storage of wines.
Set of special tanks for the production of premium red wines which is comprised of 22 stainless steel tanks with a relation of 1.5 meters wide by 1 meter high in order to optimize the surface of liquid to skin contact.
1 mobile de-stemmer which is employed over the mouths of the tanks. The grapes are brought to a platform surrounding the tanks in 17 kg. baskets where they are de-stemmed and fed into the tanks by the force of gravity.
1 automatic, mobile punching down and remontage machine to ensure the maximum amount of juice to skin contact.
Stainless Steel Tanks
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Removal during the
fermentation of red wine |
Pneumatic Presses
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