# Gran Enemigo El Cepillo Single Vineyard (2018)

- **Producer:** Bodega Aleanna / El Enemigo
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Franc 85%, Malbec 15%
- **Region:** Mendoza, Argentina
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €56
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black cherry, blackberry, black plum, violet, mint, black pepper, curry, dried herbs, dried fruit, earth, ash, gravel

## About this wine

Gran Enemigo El Cepillo Single Vineyard 2018 is a red wine from Mendoza, Argentina, produced by Bodega Aleanna / El Enemigo. It is primarily made from 85% Cabernet Franc with 15% Malbec, sourced from a single vineyard in El Cepillo, San Carlos, Uco Valley. This high-altitude vineyard, located at 1,300 meters, benefits from a cool climate and marine limestone soils, contributing to the wine's distinctive character. The name 'El Enemigo' (the enemy) represents the personal battles that shape individuals, a philosophy embodied by winemakers Alejandro Vigil and Adrianna Catena. The 2018 vintage was a low-yielding, drier year, with harvest occurring over 1.5 months in five separate passes to achieve optimal ripeness. The wine is fermented with 30% whole bunch inclusion and aged for approximately 15 months in 100-year-old, 4,000-liter oak foudres.

## Interesting facts

- The name 'El Enemigo' reflects the internal struggles that define us.
- Grapes are grown at a high altitude of 1,300 meters (4,265 feet).
- Fermentation includes 30% whole bunch inclusion.
- The wine is aged in 100-year-old oak foudres.

## Food pairing

The wine's structured tannins and medium-full body complement the richness of grilled and roasted meats, while its bright acidity cuts through fatty elements. Herbal and dark fruit notes in the wine can echo or contrast with herbs and sauces used in the dishes.

## Wine making process

The 2018 Gran Enemigo El Cepillo Single Vineyard is crafted from grapes grown in a high-altitude, single vineyard in El Cepillo, Mendoza. The 2018 vintage, marked by lower yields and drier conditions, saw a harvest conducted over 1.5 months in five passes. Vinification involves fermentation in barrels with 30% whole bunch inclusion, preceded by a 5-day cold maceration and followed by an average total maceration of 23 days. The wine then undergoes aging for approximately 15 months in 100-year-old, 4,000-liter oak foudres, contributing to its structure and complexity.