Winemaking is a mix of old Mendoza style and Alejandro's vast experience. He uses cement tanks and 225 liter French barriques for fermentation and then ages the wine in 3,000 liter barrels. These barrels are a recreation of the old barrels used in Mendoza a century ago. Alejandro had these barrels of Alsatian origin brought from Italy and re-toasted and reassembled in Mendoza.
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)
El Gran Enemigo is an assemblage of four grapes with a majority of Cabernet Franc, 73%. "Adrianna and I make it in honor of the old Pomerol style where Cabernet Franc was blended with the other Bordeaux varieties," says Alejandro.
This wine pairs well with grilled meat, cheese, or slow roasted beef dishes.