Gran Enemigo- Cabernet Franc - Gualtallary

Name: Gran Enemigo- Cabernet Franc - Gualtallary
Brand: Aleanna - El Enemigo
SKU: 1250607
Price: 14999.98 USD
Availability: InStock

Non-returnable

$14,999.98

CATEGORY
Wine

PRODUCER
El Enemigo / Aleanna

TYPE
Red

VARIETY / BLEND
85% Cabernet Franc | 15% Malbec

PLACE OF PRODUCTION
Gualtallary, Tupungato, Uco Valley, Mendoza Province, Argentina

ALTITUDE (m.a.s.l.)
1,470 m

Bodega

Catena Zapata

Descripcion

CATEGORÍA Vinos PRODUCTOR Aleanna TIPO Tinto VARIEDAD Cabernet Franc CORTE 85% Cabernet Franc | 15% Malbec ALCOHOL 13,9% LUGAR DE ELABORACIÓN Gualtallary, Tupungato. Provincia de Mendoza, Argentina. CRIANZA / BARRICADO 7 meses en foudres. TEMPERATURA DE SERVICIO 16º a 18º C ENÓLOGO Alejandro Vigil PAÍS Argentina

Varietal

Cabernet Franc

Ingles

Red Wine Cabernet Franc - Malbec - Petit Verdot - Cabernet Sauvignon Aleanna Winery Enemigo Brand: Gran Enemigo Fact Sheet Varietal: Cabernet Franc 85% + Malbec 15% Vineyard: Cabernet Franc, Gualtallary, Tupungato, 1470 msn High density (10.000 plants per hectare) Malbec, Gualtallary, Tupungato, 1470 msn High density (10.000 plants per hectare) Type of soil: Cabernet Franc: Calcareous, rocky soil Malbec: Calcareous, Deep- Calcareous. Rocky soil Aging: 7 months in foudre Alcohol: 13.9% vol Acidity / pH: 7 / 3.6 Vinification: Fermentation in barrel, average temperature: 22ºC. Cold maceration for 5 days. Average maceration 23 days. 30% whole bunch. French oak barrels 2nd and 3rd use. 4 different harvest times (1,5 month between the first and the last one) Tasting Notes "Adrianna and I make it in honor of the old Pomerol style where Cabernet Franc was blended with the other Bordeaux varieties," says Alejandro. Namesake El Enemigo (The Enemy): At the end of the journey, we remember only one battle. The one we fought against ourselves, the original enemy. The one that defined us. Winemaker Alejandro Vigil, Bodega Aleanna

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Product Details

WINEMAKING
Hand-harvested grapes with cold maceration and extended skin contact. Some vintages include a proportion of whole clusters. Traditional fermentation followed by maturation in large oak vessels to enhance complexity and texture