El Enemigo

El Enemigo nace de la alianza entre Adrianna Catena y Alejandro Vigil con la idea de rescatar técnicas tradicionales y crear vinos de mínima intervención, «transparentes», donde el enólogo interpreta el terruño sin dejar huella. La marca se inspira en la batalla más íntima: la que se libra contra uno mismo.
Su portfolio incluye etiquetas reconocidas como Gran Enemigo —con parcelas de Gualtallary, El Cepillo, Chacayes y Agrelo— además de varietales como Malbec, Cabernet Franc, Bonarda, Syrah-Viognier, Chardonnay, Semillón, Torrontés y Chenin. Vinos de carácter profundo, frescura natural y un perfil internacional que expresa con honestidad los paisajes mendocinos.

El Enemigo Semillon 2023 – TS 

Province: Mendoza
Region: Luján de Cuyo
Subregion: Agrelo
Elevation: 930 masl
Varietal: Semillon
Vineyard density: 10.000 plants/ha
Soil composition: clay
Training method: Pergola
Type of viticulture: Conventional

Winemaking and ageing
Yeast: Wild yeasts

Pressed and fermented in used oak barrels.

Aging: 15 months in French oak, 35% under veil. 250 l barrels.

Analytical data

Alcohol: 13%
Ph: 3.03
Acidity: 6
Sulfites: Yes

Winemaker: Alejandro Vigil

Gran Enemigo Gualtallary 2021 – TS

Province: Mendoza
Region: Uco Valley
Subregion: Gualtallary, Tupungato
Elevation: 1.470 masl
Varietal: 85% Cabernet Franc + 15% Malbec
Size of the vineyard: 14 ha
Age of the vineyard: 30 years old

Number of plants by hectare: 10.000 plants
Yields: 60 to 80 qq/ha
Soil composition: Cabernet Franc: Calcareous, rocky soil / Malbec: Calcareous, deep- calcareous, rocky soil.
Irrigation: drip irrigation
Training method: high trellis
Harvest date: five different harvest times (1.5 months between the first and the last).

Type of viticulture: we have organic practices in all our vineyards but we do not have certification yet.

Winemaking and ageing
Whole cluster: 40% whole bunch
Fermentation container: barrel
Fermentation temperature: 23º C
Maceration technique: cold maceration for 4 days
Length of fermentation: average of 26 days
Malolatic fermentation: yes
Size/material of the aging container: French oak foudre
Age of container if wood: 2nd and 3rd use
Time of aging in container: 15 months in 100 year old foudre

Time of aging in bottle: 15 months

Analytical data
Alcohol: 13,5%
Ph: 3.05
Residual sugar: 2.05 g/l

Acidity: 7 g/l

Winemakers: Alejandro Vigil