# El Enemigo Cabernet Franc (2023)

- **Producer:** Bodega Aleanna
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc, Malbec
- **Region:** Mendoza, Argentina
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, blackberry, black pepper, eucalyptus, mint, vanilla, cloves, smoke, tobacco, cedar

## About this wine

Bodega Aleanna is a cult collaboration between Alejandro Vigil, head winemaker at Catena Zapata, and Adrianna Catena, historian and daughter of pioneering vintner Nicolás Catena Zapata. Located in the high-altitude region of Gualtallary in Mendoza, Argentina, the estate focuses on creating wines that capture the raw, mineral-driven essence of their terroir. The name "El Enemigo" ("The Enemy") represents the internal struggle and self-doubt that winemakers and individuals must overcome. Inspired by the elegance of traditional Bordeaux, this Cabernet Franc showcases the unique high-altitude, calcareous soils of the Uco Valley.

## Interesting facts

- Co-founder Alejandro Vigil is often called the 'Messi of wine' due to his legendary high-scoring winemaking career in Argentina.
- The 2023 vintage was harvested up to four weeks early due to severe spring frosts that drastically reduced yields.
- The wine is aged in 100-year-old ancestral oak foudres, which are reassembled and toasted on-site at the winery.

## Food pairing

The high natural acidity and chalky, fine-grained tannins of this Cabernet Franc cut beautifully through rich, fatty proteins like lamb and beef. Its herbal and graphite undertones harmonize with earthy dishes featuring wild mushrooms or rosemary, while its dry, structured profile clashes with delicate seafood or highly spicy dishes.

## Wine making process

The 2023 vintage of El Enemigo Cabernet Franc is a co-fermented blend of 90% Cabernet Franc and 10% Malbec. Grapes were hand-harvested in five distinct stages over five weeks to capture a wide spectrum of acidity and phenolic ripeness. Fermentation took place using wild yeasts at temperatures up to 28°C for 22 days, followed by a 15-day post-fermentation maceration. Uniquely for this vintage, the wine was aged for 15 months in a split of 50% large, 100-year-old ancestral oak foudres, 25% used French oak barrels, and 25% concrete and stainless steel tanks to preserve freshness.