In general, the 2021 harvest year was cool and with slightly increased rains. We had an average of 15-20% less degree-days than in 2020, and the weather overall was a bit cooler than average. The yields for white varieties were low due to the October frost.
Vineyard
Lunlunta, Maipú, Mendoza, 920 m / 3,018 ft.
Planted in 2015.
Type of Soil
Adjacent to the dry riverbed; light gravel, mud, and clay
Training system
VSP. Manual harvest.
Vinification
20-day fermentation at 16–18 °C (61–64 °F) in 1,000-liter clay amphorae, using indigenous
yeasts. After winter, the wine is naturally clarified through cold stabilization and then bottled. Unoaked.
Aging
In Spanish clay amphorae; unfiltered.
Alcohol: 12.5% vol.
Acidity / pH: 6.4 / 3.25
Winemakers: Oriana Zamora & Alejandro Vigil
Harvest Report
The 2025 vintage will be remembered as one of concentration, expressiveness, and purity. The combination of dry, warm weather, healthy grapes, and our usual high-altitude, long
growing season with cool nights has resulted in wines of remarkable balance and complexity.
Vineyard
Ugarteche, Luján de Cuyo, 910 m / 2,985 ft
Planted in 1960.
Type of Soil
Deep loam.
Training system
VSP. Massal selection. Organic farming. Manual harvest.
Vinification
20-day fermentation at 16–18 °C (61–64 °F) in 1,000-liter clay amphorae, using indigenous
yeasts and no added SO₂. After winter, the wine is naturally clarified through cold stabilization and then bottled. Unoaked.
Aging
In Spanish clay amphorae; unfiltered.
Alcohol: 13.5% vol.
Acidity / pH: 5.56 / 3.39
Winemakers: Oriana Zamora & Alejandro Vigil
Harvest Report
The 2025 vintage will be remembered as one of concentration, expressiveness, and purity. The combination of dry, warm weather, healthy grapes, and our usual high-altitude, long growing season with cool nights has resulted in wines of remarkable balance and complexity.
Vineyard
Rivadavia, Mendoza, 650 m / 2,132 ft
Type of Soil
Sandy clay loam.
Training System
Pergola, massal selection, organic farming.
Hand-harvested
Vinification
20-day fermentation at 16–18 °C (61–64 °F) in 1,000-liter clay amphorae, using indigenous
yeasts and no added SO₂. After winter, the wine is naturally clarified through cold stabilization and then bottled. Unoaked.
Aging
In Spanish clay amphorae; unfiltered.
Alcohol: 13.5% vol.
Acidity / pH: 5.61 / 3.20
Winemakers: Oriana Zamora & Alejandro Vigil
Harvest Report
The 2025 vintage will be remembered as one of concentration, expressiveness, and purity. The combination of dry, warm weather, healthy grapes, and our usual high-altitude, long
growing season with cool nights has resulted in wines of remarkable balance and complexity.
Vineyard
Cordón El Cepillo, San Carlos, 1300 m / 4265 ft
High density vineyard (8.000 plants per hectare). Size: 1.7 ha / 4.2 ac. Malbec on ungrafted vines.
Type of Soil
Colluvial with marine limestone on the bottom.
Vinification
Fermentation in concrete pools, average temperature: 26ºC (79° F), followed by an 80-day infusion with minimal movement. 100% whole bunch.
Aging
64 months in foudres, 1 year in bottle.
Alcohol: 13.5% vol.
Acidity / pH: 7.1 / 3.27
Partner & Winemaker: Alejandro Vigil
Harvest Report
“El Año Mendocino,” the Mendoza Year we call it. After a small cool vintage 2017, which we call “El Año Bordelés” (the Bordeaux Year) and a small, very cool and rainy year in 2016 “El Año Bourguignon” (the Burgundian year), we finally got a vintage that is classically Mendozan: dry, cool, sunny and with moderate yields in every region from the lowest to the highest altitudes.
Vineyard
Gualtallary Alto, Tupungato, 1,600 m / 5,250 ft.
High-density vineyard (8,000 plants per hectare). Size: 0.9 ha / 2.2 ac. Ungrafted Malbec vines planted in 2003.
Type of Soil
Calcium carbonate mixed with stones, followed by a red calcareous clay layer, and at the bottom, calcium carbonate mixed with granite and stones.
Vinification
Fermentation in concrete pools, average temperature: 26ºC (79° F), followed by an 80-day infusion with minimal movement. 100% whole bunch.
Aging
64 months in foudres, 1 year in bottle.
Alcohol: 13.5% vol.
Acidity / pH: 7 / 3.23
Partner & Winemaker: Alejandro Vigil
Harvest Report
“El Año Mendocino,” the Mendoza Year we call it. After a small cool vintage 2017, which we call “El Año Bordelés” (the Bordeaux Year) and a small, very cool and rainy year in 2016 “El Año Bourguignon” (the Burgundian year), we finally got a vintage that is classically Mendozan: dry, cool, sunny and with moderate yields in every region from the lowest to the highest altitudes.
Vineyard
Lunlunta, Maipú, 830 m
Planting Density
1 x 1.80 (0.86 hectares)
Type of Soil
Stony, up to 2 m (Riviera del Río Mendoza)
Vinification
100% whole cluster. Infusion with minimal movement.
Maceration for 45 days. Fermentation in concrete tanks with indigenous yeasts
Aging
80% in stainless steel tanks, 20% in used 225 l barrels
Alcohol: 12% vol
Winemaker & Partner: Alejandro Vigil
Harvest Report
2022 was an exceptional year from every possible qualitative standpoint. Throughout Mendoza, both in the Primera Zona (closer to Mendoza city) and in the Uco Valley, the wines have optimal acidity, great concentration and ripeness of polyphenols, and just-right (not too high) alcohol levels.
Alejandro Vigil says: “This is the best year that I have lived through.”
Vineyard
Gualtallary, Tupungato, 1600 m (5250 ft).
Type of Soil
Calcareous and rocky soil.
Vinification
Fermentation in clay amphoras for 12 days.
Wild yeast.
Aging
18 months in French oak with veil. 500 l barrels.
Alcohol: 13% vol
Acidity / pH: 8.4 / 3.1
Winemaker: Alejandro Vigil
Harvest Report
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks.
Vineyard
Gualtallary, Tupungato, 1470 m / 4822 ft
Type of Soil
Deep-calcareous, rocky soil.
Vinification
Fermented with indigenous yeasts at a maximum temperature of 29 °C (84 °F) for 20 days, followed by a 15-day infusion with minimal movement to preserve freshness and precision.
Aging
15 months in foudres (50%), barrels (25%), and concrete tanks (25%).
Alcohol: 13.5% vol
Acidity / pH: 6.2 / 3.04
Winemaker: Alejandro Vigil
Harvest Report
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with
temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks.
Vineyard
Agrelo, Luján de Cuyo, 930 masl / 3051 ft. High density vineyard (10.000 plants per hectare).
Type of Soil
Clay
Vinification
Pressed and fermented in used oak barrels. Wild yeast.
Aging
15 months in French oak, 35% under veil. 250 It barrels.
Alcohol: 13% vol
Acidity / pH: 6.1 / 3.04
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report
The 2024 vintage is the kind that growers and wine producers dream about. The weather was mild, and although overall mean temperatures were on the warm side, there were no heat spikes. Because the winter of 2023 was very wet and snowy, the Andes were covered in
white throughout the season. This meant happy vines during the spring, and mild water stress. Also, because there was slightly increased ambient humidity, cool temperatures did not turn into damaging frosts.
Vineyard
Los Árboles, Tunuyán, 1000 m / 3280 ft
Type of Soil
Clay
Vinification
Fermentation in concrete pools. Wild yeast, max. temp. 18ºC / 64°F for 40 days.
Aging
No oak. Unfiltered.
Alcohol: 13% vol Acidity / pH: 6.1 / 3.2
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report
The 2024 vintage is the kind that growers and wine producers dream about. The weather was mild, and although overall mean temperatures were on the warm side, there were no heat spikes. Because the winter of 2023 was very wet and snowy, the Andes were covered in white
throughout the season. This meant happy vines during the spring, and mild water stress. Also, because there was slightly increased ambient humidity, cool temperatures did not turn into damaging frosts.
Vineyard
Gualtallary, Tupungato, 1470 masl / 4822 ft.
Type of Soil
Deep-calcareous, rocky soil.
Vinification
12 months in French oak with veil. 500 l barrels
Aging
In French oak barrels of 500 l. 35% new. Wild yeast, max. temp. 18ºC / 64°F for 40 days.
Alcohol: 13.5% vol
Acidity / pH: 7.5 / 3.05
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report
The 2024 vintage is the kind that growers and wine producers dream about. The weather was mild, and although overall mean temperatures were on the warm side, there were no heat spikes.
Because the winter of 2023 was very wet and snowy, the Andes were covered in white throughout the season. This meant happy vines during the spring, and mild water stress. Also, because there was slightly increased ambient humidity, cool temperatures did not turn into damaging frosts.
Vinevard
El Mirador, Rivadavia, 650 masl / 2132 ft.
Type of Soil
Clay, rocky soil.
Vinification
Wild yeast, max. temp. 26º C/ 79° F for 15 days, followed by a 15-day infusion with minimal movement.
Aging
12 months in foudre.
Alcohol: 13.5% vol
Acidity / pH: 5.8 / 3.04
Partner and Winemaker: Alejandro Vigil
Harvest Report
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks.
Vineyard
La Esperanza, San Martín, 650 masl / 2132 ft.
Type of Soil
Sandy soil.
Vinification
Wild yeast, max. temp. 28ºC / 82°F for 15 days, followed by a 15-day infusion with minimal movement.
Aging
12 months in foudre.
Alcohol: 13.5 % vol
Aciditv / oH. 5.8 / 3.4
Partner and Winemaker: Aleiandro Vigil – Bodega Aleanna
Harvest Report
2022 was an exceptional year from every possible qualitative standpoint. Throughout Mendoza, the wines have optimal acidity, great concentration and ripeness of polyphenols, and just-right (not too high) alcohol levels.
Alejandro Vigil says: “This is the best year that I have lived through.”
Vineyard
El Mirador, Rivadavia, 650 m / 2132 ft
Type of Soil
Sand, deep clay.
Vinification
Wild yeast, max. temp. 28ºC / 82°F for 15 days, followed by a 15-day infusion with minimal movement
Aging
12 months in foudre.
Alcohol: 13.5 % vol
Acidity / pH: 6 /3.02
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with
temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks.
Vineyard
Junín, 650 m / 2132 ft
Type of Soil
Sand and river stones.
Vinification
Wild yeast, max. temp. 28ºC / 82°F for 15 days, followed by a 15-day infusion with minimal movement
Aging
12 months in foudre.
Alcohol: 13.5% vol
Acidity / pH: 6.0 / 3.03
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.
Harvest Report
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks.
Vineyard
Syrah: Gualtallary, Tupungato, 1470 masl / 4822 ft
Viognier: Gualtallary, Tupungato, 1400 mas/ 4593 ft.
Type of Soil
Syrah: Calcareous.
Viognier: Deep-calcareous, rocky soil.
Vinification
Fermented with indigenous yeasts at a maximum temperature of 28ºC (82°F) for 15 days, followed by a 15-day infusion with minimal movement.
Aging
16 months in foudre (50%), barrel (25%), tank (25%).
Alcohol: 13.5 % vol
Acidity / pH: 6.3 /3.05
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.
Harvest Report
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks
earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks.
Vineyard
Agrelo, Luján de Cuyo, 930 masl / 3051 ft. High density vineyard (10.000 plants per hectare).
Type of Soil
Clay
Vinification
Pressed and fermented in used oak barrels. Wild yeast.
Aging
15 months in French oak, 35% under veil. 250 It barrels.
Alcohol: 13% vol
Acidity / pH: 6 / 3.03
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report 2023
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks
Vineyard
Gualtallary, Tupungato, 1470 m / 4822 ft
Type of Soil
Deep-calcareous, rocky soil.
Vinification
Fermented with indigenous yeasts at a maximum temperature of 29 °C (84 °F) for 20 days, followed by a 15-day infusion with minimal movement to preserve freshness and precision.
Aging
15 months in foudres (50%), barrels (25%), and concrete.
Alcohol: 13.5% vol
Acidity / pH: 6.3 / 3.03
Winemaker: Alejandro Vigil
Harvest Report
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks.
Vineyard
Los Árboles, Tunuyán, 1000 m / 3280 ft
Type of Soil
Clay
Vinification
Fermentation in concrete pools. Wild yeast, max. temp. 18ºC / 64°F for 40 days.
Aging
No oak. Unfiltered.
Alcohol: 12.5% vol Acidity / pH: 6.2 / 3.1
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report 2023
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks.
Vineyard
Gualtallary, Tupungato, 1470 masl / 4822 ft.
Type of Soil
Deep-calcareous, rocky soil.
Vinification
12 months in French oak with veil. 500 l barrels
Aging
In French oak barrels of 500 l. 35% new. Wild yeast, max. temp. 18ºC / 64°F for 40 days.
Alcohol: 13% vol
Acidity / pH: 7.6 / 3.04
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report 2023
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols.
Powerful minerality and texture are this year’s trademarks.
Vineyard
Gualtallary, Tupungato. Altitude: 4,822 ft (1470 m) elevation.
Type of Soil
Deep-calcareous, rocky soil.
Vinification
Wild yeast, max. temperature 28ºC / 82°F for 22 days, followed by a 15-day infusion with minimal movement.
Aging
15 months in foudre (50%), barrel (25%), tank (25%).
Alcohol: 13.5% vol
Acidity / pH: 6.2 / 3.05
Partner and Winemaker: Alejandro Vigil
Harvest Report
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with
temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks.
Vineyard
Bonarda: El Mirador, Rivadavia, 650 masl / 2132 ft
Cabernet Franc: Gualtallary, Tupungato, 1470 masl / 4822 ft
Type of Soil
Bonarda: Sandy.
Cabernet Franc: Deep-calcareous, rocky soil.
Vinification
Fermented with indigenous yeasts at a maximum temperature of 28ºC (82°F) for 15 days, followed by a 15-day infusion with minimal movement.
Aging
15 months in foudre (50%), barrel (25%), tank (25%).
Alcohol: 13.5 % vol
Acidity / pH: 5.8 / 3.03
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.
Harvest Report
The 2023 wines will be among the most age worthy. After the October and November 2022 spring frosts which provoked a generalized reduction in yields, the climate was very dry with temperatures slightly on the warmer side. Low yields resulted in a harvest 2 to 4 weeks earlier than usual. The wines are quite elegant, with high natural acidity and low alcohols. Powerful minerality and texture are this year’s trademarks.
Vineyard
Gualtallary, Tupungato, 1600 m (5250 ft).
Type of Soil
Calcareous and rocky soil.
Vinification
Fermentation in clay amphoras for 12 days.
Wild yeast.
Aging
18 months in French oak with veil. 500 l barrels.
Alcohol: 12.5% vol
Acidity / pH: 8.5 / 3.0
Winemaker: Alejandro Vigil
Harvest Report 2022
2022 was an exceptional year from every possible qualitative standpoint. Throughout Mendoza, both in the Primera Zona (closer to Mendoza city) and in the Uco Valley, the wines have optimal acidity, great concentration and ripeness of polyphenols, and just-right (not too high) alcohol levels. Alejandro Vigil says: “This is the best year that
I have lived through.”
Vineyard
Gualtallary, Tupungato, 1470 m / 4,822 ft
High density vineyard (10.000 plants per hectare).
Type of Soil
Cabernet Franc: Calcareous, rocky soil.
Malbec: Calcareous, deep-calcareous, rocky soil.
Vinification
Fermentation in concrete, average temperature: 23º C (74° F). Cold maceration for 4 days, followed by a 40-day infusion with minimal movement. 40% whole bunch.
Aging
15 months in concrete.
Alcohol: 13.5% vol
Acidity / pH: 7.0 / 3.03
Winemaker: Alejandro Vigil
Harvest Report
2022 was an exceptional year from every possible qualitative standpoint. Throughout Mendoza, both in the Primera Zona (closer to Mendoza city) and in the Uco Valley, the wines have optimal acidity, great concentration and ripeness of polyphenols, and just-right (not too high) alcohol levels.
Alejandro Vigil says: “This is the best year that I have lived through.”
Vineyard
Los Chacayes, Tunuyán. 1.100 m / 3.608 ft
High density vineyard (7.000 plants per hectare).
Type of Soil
Alluvial with limestone.
Vinification
Fermentation in concrete, average temperature: 25º C / 77° F. Cold maceration for 5 days, followed by a 40-day infusion with minimal movement. 40% whole bunch.
Aging
15 months in concrete.
Alcohol: 13.5% vol
Acidity / pH: 6.6 / 3.03
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.
Harvest Report
2022 was an exceptional year from every possible qualitative standpoint. Throughout Mendoza, both in the Primera Zona (closer to Mendoza city) and in the Uco Valley, the wines have optimal acidity, great concentration and ripeness of polyphenols, and just-right (not too high) alcohol levels.
Alejandro Vigil says: “This is the best year that I have lived through.”
Vineyard
Gualtallary, Tupungato, 1470 m / 4,822 ft
High-density vineyard.
Type of Soil
Malbec: Sandy loam, with limestone base, rocky soil.
Cabernet Franc: Calcareous, rocky soil.
Cabernet Sauvignon and Merlot: Deep sandy soil.
Vinification
Fermentation in concrete, average temperature: 22ºC / 72° F. Cold maceration for 5 days, followed by a 40-day infusion with minimal movement. 30% whole bunch.
Aging
16 months in concrete
Alcohol: 13.5% vol
Acidity / pH: 6.6 / 3.02
Partner and Winemaker: Alejandro Vigil – Bodega Aleanna.
Harvest Report
2022 was an exceptional year from every possible qualitative standpoint. Throughout Mendoza, both in the Primera Zona (closer to Mendoza city) and in the Uco Valley, the wines have optimal acidity, great concentration and ripeness of polyphenols, and just-right (not
too high) alcohol levels.
Alejandro Vigil says: “This is the best year that I have lived through.”
Vineyard
Cordón El Cepillo, San Carlos, 1300 m / 4265 ft
High density vineyard (8.000 plants per hectare).
Type of Soil
Colluvial with marine limestone on the bottom.
Vinification
Fermentation in concrete, average temperature: 26ºC (79° F). Cold maceration for 5 days, followed by a 40-day infusion with minimal movement. 30% whole bunch.
Aging
15 months in concrete.
Alcohol: 13.5% vol
Acidity / pH: 6.6 / 3.32
Partner y Winemaker: Alejandro Vigil – Bodega Aleanna
Harvest Report
2022 was an exceptional year from every possible qualitative standpoint. Throughout Mendoza, both in the Primera Zona (closer to Mendoza city) and in the Uco Valley, the wines have optimal acidity, great concentration and ripeness of polyphenols, and just-right (not
too high) alcohol levels.
Alejandro Vigil says: “This is the best year that I have lived through.”
Alejandro Vigil was the “enfant terrible” of his family. He left school at the age of 14 to join a wine cooperative but chose to continue studying at night so as not to upset his mother. He graduated top of his class in agricultural engineering and, at 27, became head of the soils division for the National Research Institute (INTA).
Alejandro has been Chief Winemaker of Bodega Catena Zapata since 2002, receiving the first 100 point score awarded to a South American wine by Robert Parker’s The Wine Advocate (CZ River Stones 2016), and the highest rating ever given to a pure Cabernet Franc (Gran Enemigo Gualtallary 2013). He also holds the first 100pt. score for an Argentine Chardonnay from James Suckling (CZ White Bones 2018).
Alejandro lives with his wife and children in what he likes to call The Republic of Chachingo: a rural village in Mendoza where neighbors make wine together and farm the land collectively.
Adrianna grew up in Buenos Aires and later moved to California, graduating from UC Berkeley with highest honors and the Departmental Citation in History. She holds a Master’s and PhD from the University of Oxford, and has been awarded prestigious fellowships by the Clarendon Fund, Balliol College, and the Leverhulme Trust. As an historian, Adrianna specializes in the Early Modern Iberian Atlantic – the histories of trade, consumption, and material culture – from the Renaissance to 1800. Her research has focused on the textile sector, with an emphasis on dyes and dyers, the circulation of artisanal practices, knowledge, and expertise.
The youngest daughter of Nicolás Catena Zapata, she has lived and breathed wine since childhood. Today, Adrianna blends her experience in Academia with her passion for Viticulture and Winemaking, dividing her time between El Enemigo Wines and Catena Zapata. She lives between London and Mendoza, Argentina with her husband and two sons.
Vineyard
Agrelo, Luján de Cuyo.
Altitude
Agrelo, Luján de Cuyo. 930 m / 3.051 ft
High density vineyard (10.000 plants per hectare).
Type of Soil
Clay.
Vinification
Fermentation in concrete at an average temperature of 23ºC / 73°F. Cold maceration for 3 days, followed by a 40-day infusion with minimal movement. 20% whole bunch.
Aging
15 months in concrete.
Alcohol: 13.5% vol
Acidity / pH: 6.3 / 3.04
Partner and Winemaker: Alejandro Vigil
Harvest Report
2022 was an exceptional year from every possible qualitative standpoint. Throughout Mendoza, both in the Primera Zona (closer to Mendoza city) and in the Uco Valley, the wines have optimal acidity, great concentration and ripeness of polyphenols, and just-right (not
too high) alcohol levels.
Alejandro Vigil says: “This is the best year that I have lived through.”
