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.
Gran Enemigo Chenin 2023 – TS
Province: Mendoza
Region: Uco Valley
Subregion: Tunuyán (Los Árboles)
Elevation: 1000 masl
Varietal: Chenin Blanc
Vineyard age: 50 years old
Soil composition: clay
Training method: Pergola
Type of viticulture: Conventional
Winemaking and ageing
Yeast: Wild yeasts
Fermentation container: concrete pools
Fermentation temperature: Max. temp. 18ºC / 64°F for 40 days.
Size/material of the aging container: concrete
Age of container if wood: unoaked
Analytical data
Alcohol: 12.5%
Ph: 3.1
Residual sugar: 1.8 g/l
Acidity: 6.2
Sulfites: Yes
Winemaker: Alejandro Vigil
Gran Enemigo Cabernet Franc El Cepillo 2021 – TS
Province: Mendoza
Region: Valle de Uco
Sub region: San Carlos (Pampa El Cepillo)
Elevation: 1300 m
Varietal: 85% Cabernet Franc, 15% Malbec
Size of the vineyard: 7 h
Age of the vineyard: 20 years-old
Number of plants per hectare: 8000
Yields: 60 quintals per hectare
Irrigation: Drip irrigation
Soil composition: Colluvial with marine limestone on the bottom
Training method: High trellis
Harvest date: Five different harvest times (1,5 months between the first and the last
one)
Type of viticulture: conventional
Winemaking and ageing
Whole cluster: 30%
Yeasts: Wild yeasts
Fermentation container : Concrete
Maceration technique : Cold maceration for 5 days. Average maceration 23 days. 30%
whole bunch.
Fermentation temperature : 26°C
Length of fermentation: 23 days
Malolactic fermentation: Yes
Aging container size/ material: concrete
Time of aging in container: 15 months in concrete
Analytical data
Alcohol: 13.5% vol
Ph: 3.30
Residual sugar: 2.03 g/l
Acidity: 6.53
Sulfites: Yes
Winemaker: Alejandro
Province: Mendoza
Region: Valle de Uco
Sub region: San Carlos (Pampa El Cepillo)
Elevation: 1300 m
Varietal: 85% Cabernet Franc, 15% Malbec
Size of the vineyard: 7 h
Age of the vineyard: 20 years-old
Number of plants per hectare: 8000
Yields: 60 quintals per hectare
Irrigation: Drip irrigation
Soil composition: Colluvial with marine limestone on the bottom
Training method: High trellis
Harvest date: Five different harvest times (1,5 months between the first and the last
one)
Type of viticulture: conventional
Winemaking and ageing
Whole cluster: 30%
Yeasts: Wild yeasts
Fermentation container : Concrete
Maceration technique : Cold maceration for 5 days. Average maceration 23 days. 30%
whole bunch.
Fermentation temperature : 26°C
Length of fermentation: 23 days
Malolactic fermentation: Yes
Aging container size/ material: concrete
Time of aging in container: 15 months in concrete
Analytical data
Alcohol: 13.5% vol
Ph: 3.30
Residual sugar: 2.03 g/l
Acidity: 6.53
Sulfites: Yes
Winemaker: Alejandro Vigil