El Enemigo

Malbec

El Enemigo

Malbec

A joint venture between Adrianna Catena, daughter of Nicolas Catena, and Alejandro Vigil, Chief Winemaker at Bodega Catena Zapata, El Enemigo Malbec is produced at Piedemonte al Sur, located in the southern foothills of Uco Valley, Mendoza. The facility is named for the unique aspect of Mendoza's high-altitude winemaking region nestled in the foothills of the Andes Mountains.

Tasting Notes

El Enemigo Malbec displays rich and concentrated aromas of black fruit such as cherries and berries. It's full-bodied with spice, blackberry, black cherry, pepper, and floral notes leading into an elegant and lengthy finish.

Food Pairing

Pair this wine with rodizio, Lyonnaise sauces, grilled steaks, and barbecued ribs.

A joint venture between Adrianna Catena, daughter of Nicolas Catena, and Alejandro Vigil, Chief Winemaker at Bodega Catena Zapata, El Enemigo Malbec is produced at Piedemonte al Sur, located in the southern foothills of Uco Valley, Mendoza. The facility is named for the unique aspect of Mendoza's high-altitude winemaking region nestled in the foothills of the Andes Mountains.

Tasting Notes

El Enemigo Malbec displays rich and concentrated aromas of black fruit such as cherries and berries. It's full-bodied with spice, blackberry, black cherry, pepper, and floral notes leading into an elegant and lengthy finish.

Food Pairing

Pair this wine with rodizio, Lyonnaise sauces, grilled steaks, and barbecued ribs.

Sustainably Farmed
Organic

Vineyard & Production Info

Production area/appellation:
Uco Valley
Soil composition:
Calcareous, Rocky, and Sandy-Loam
Training method:
Guyot
Elevation:
4,620-4,851 feet
Vines/acre:
1,800
Yield/acre:
0.8-1.0 tons
Year vineyard planted:
1986
Harvest time:
March-May
First vintage of this wine:
2008
Bottles produced of this wine:
40,000
Certified Eco-Friendly Practices:
Certified Sustainable by Bodegas de Argentina

Winemaking & Aging

Maceration length:
30
Varietal composition:
90% Malbec, 10% Cabernet Franc
Length of alcoholic fermentation:
20 days
Fermentation temperature:
84 °F
Type of aging container:
Barrels
Type of oak:
French
Length of aging before bottling:
15 Months if 100-year-old foudre.
Total SO2:
91

Analytical Data

pH level:
3.03
Acidity:
6.3 g/L
Alcohol:
13.5 %
Dry extract:
30.2 g/L
Total SO2:
91
Residual sugar:
2.31 g/L