El Enemigo

Bonarda

Other Red Grape or Blend

El Enemigo

Bonarda

Other Red Grape or Blend

This Bonarda is a tribute to old Bonardas of the Eastern Mendoza, a wine made in a traditional Mendoza style.

Tasting Notes

El Enemigo Bonarda shows a deep violet color with bluish reflections. It is intense and complex, with aromas of ripe berries, black cherries, chocolate, spice, and fresh herbs. The palate presents concentrated flavors of ripe black and red fruits, licorice, and vanilla. Its silky tannins and refreshing acidity linger in the persistent finish. 
 

Food Pairing

Enjoy this wine alongside roasted lamb, empanadas, and light pasta dishes.

This Bonarda is a tribute to old Bonardas of the Eastern Mendoza, a wine made in a traditional Mendoza style.

Tasting Notes

El Enemigo Bonarda shows a deep violet color with bluish reflections. It is intense and complex, with aromas of ripe berries, black cherries, chocolate, spice, and fresh herbs. The palate presents concentrated flavors of ripe black and red fruits, licorice, and vanilla. Its silky tannins and refreshing acidity linger in the persistent finish. 
 

Food Pairing

Enjoy this wine alongside roasted lamb, empanadas, and light pasta dishes.

Organic Practices

Vineyard & Production Info

Vineyard name:
The El Mirador, Rivadavia, and Gualtallary vineyards
Soil composition:
Calcareous, Rocky, and Sand
Training method:
Guyot
Elevation:
2,145-4,851 feet
Vines/acre:
2,200
Exposure:
Northwestern
Year vineyard planted:
1950
Harvest time:
March
Certified Eco-Friendly Practices:
Certified Sustainable by Bodegas de Argentina

Winemaking & Aging

Maceration length:
25
Varietal composition:
85% Bonarda, 15% Cabernet Franc
Fermentation container:
Barrels
Length of alcoholic fermentation:
15 days
Fermentation temperature:
82 °F
Type of aging container:
Barrels
Type of oak:
French/American
Length of aging before bottling:
18 months
Age of Aging Container:
70%/ 30% New
Total SO2:
92

Analytical Data

pH level:
3.02
Acidity:
5.9 g/L
Alcohol:
13.5 %
Dry extract:
31.5 g/L
Total SO2:
92
Residual sugar:
3.14 g/L