El Enemigo Single Vineyard Los Paraísos Bonarda 2023 is a deeply expressive red wine produced by Bodega Aleanna, created by partner and master winemaker Alejandro Vigil. Sourced from the Los Paraísos plot in El Mirador, Rivadavia (Eastern Mendoza) at an altitude of 650 meters (2,132 ft), the vines grow in clay and rocky soils, imparting exceptional texture and mineral depth. The 2023 vintage was marked by late spring frosts that reduced yields, resulting in an earlier harvest of remarkably elegant, highly age-worthy wines with crisp natural acidity. Fermented with wild yeasts at a maximum temperature of 26°C (79°F) for 15 days, followed by a 15-day post-fermentative infusion with minimal movement, the wine aged for 12 months in traditional oak foudres.

"In the glass, it displays a deep, dark ruby color with bright purple reflections. The nose is highly expressive, unfolding aromas of fresh red and black berries, wild plums, subtle floral notes, and a distinct stony minerality from its clay and rocky soils. On the palate, it exhibits great elegance, vibrant natural acidity, and a firm, textured mouthfeel that carries into a long, persistent finish."

Winery: Bodega Aleanna (El Enemigo)

Product: El Enemigo Single Vineyard Los Paraísos Bonarda

Type: Red Wine

Vintage: 2023

Varietal: Bonarda

Blend: 100% Bonarda

Vineyard: Los Paraísos (El Mirador, Rivadavia)

Soil Type: Clay and rocky soil

Altitude: 650 m.a.s.l. (2,132 ft)

Winemaking: Wild yeast fermentation for 15 days at a maximum temperature of 26°C (79°F), followed by a 15-day post-fermentative infusion with minimal movement

Aging: 12 months in oak foudres

Winemaker: Alejandro Vigil

Alcohol: 13.5% vol

Total Acidity: 5.8 g/L

pH: 3.04

Region: Rivadavia, Mendoza

Serving Temperature: 16–18°C (61–64°F)

Country: Argentina

Food Pairing: Grilled ribeye, roasted pork belly, traditional empanadas mendocinas, pasta with rich meat ragù, and aged semi-hard cheeses

Aging Potential: 8 to 12 years