El Enemigo
El Enemigo was born when Alejandro Vigil and Adrianna Catena, Nicolás's youngest daughter, decided to create the Aleanna winery, to rescue some of the forgotten traditional techniques of Argentine viticulture. The ultimate goal is, according to Alejandro Vigil, to obtain a wine with the least possible intervention, a "transparent" wine in which the oenologist's hand does not leave a mark, but in any case serves to interpret the particularities of each terroir.
El Enemigo Semillon 2017 – TS
Province: Mendoza
Region: Luján de Cuyo
Subregion: Agrelo
Elevation: 930 masl
Varietal: 100% Semillon
Vineyard size: 9 ha
Age of the vineyard: 40 years old
Number of plants per hectare: 10.000 plants
Yields: 60 to 80 qq/ha
Irrigation: drip irrigation
Soil composition: clay
Training method: high trellis
Harvest date: 2017
Type of viticulture: we have organic practices in all our vineyards but we do not
have a certification yet for our products
Winemaking and ageing
Yeast: indigenous
Fermentation container: oak barrels 10% new and 90% used
Técnica de maceración
Fermentation temperature: 18ºC
Malolactic fermentation: yes
Aging container size/material: 225 liter barrels / French oak
Age of container if wood: 90% used, 10% new
Type of barrel and Cooperage: French oak barrels
Time of aging in container: 17 months, 20% in veil
Time of aging in bottle: 17 months
Analytical data
Alcohol: 13,5%
Ph: 3,4
Residual sugar: 1,86 g/l
Acidity: 6 g/l
Sulfites: Yes
Winemaker: Alejandro Vigil
Retail price R$ 251,50
El Enemigo Gualtallary 2017 – TS
Province: Mendoza
Region: Tupungato
Subregion: Gualtallary
Elevation: 1.470 masl
Varietal: 85% Cabernet Franc + 15% Malbec
Vineyard size: 14 ha
Age of the vineyard: 25 years old
Si es un solo viñedo el número de plantas por hectárea:
Yields: 60 qq/ha
Irrigation: drip irrigation
Soil composition: stony calcareous soil
Training method: high trellis
Harvest date: 2017
Type of viticulture: we have organic practices in all our vineyards but we do not have a certification yet for our products
Winemaking and ageing
Yeast: indigenous
Fermentation container: barrels
Maceration technique: cold maceration for 5 days. Total maceration average 23 days
Fermentation temperature: average 22ºC
Length of fermentation: 23 days
Malolactic fermentation: yes
Age of container if wood: 100 years old
Type of barrel and Cooperage: Foudre
Time of aging in container: 15 months
Time of aging in bottle: 15 months
Analytical data
Alcohol: 14%
Ph: 3,45
Residual sugar: 2,03 g/l
Acidity: 7,1 g/l
Sulfites: yes
Winemaker: Alejandro Vigil
Retail price R$ 801,47