Wine tour with Lunch at Casa Vigil Experience

Enjoy a culinary proposal now included in the Michelin Voyage guide.

Located in Chachingo, Maipú, only half an hour away from the city of Mendoza, Casa Vigil has been rewarded with many different international recognitions, and it was distinguished not only for the great preparations you will find on its menu to pair its wines, but also for its originality and local art exhibit. “An attractive and atypical place”, is one of the reviews of the Michelin Voyage guide.

With so many good reviews, surely you´re curious and eager to see and taste for yourself what all this is about. This is definitely an experience that you can’t miss on your visit to Mendoza.

When in town, you will be picked up from your hotel and visit 2 important wine cellars that we will carefully choose for you, before the end of the experience in Casa Vigil, where you’ll visit the cellar where El Enemigo and El Gran Enemigo are made. Alejandro Vigil and his wife Maria live next door, so it is common that he can step in and say hello to all the people who attend the restaurant.   

Alejandro Vigil is one of the most prestigious winemakers in Argentina. He has been the main enologist and technical director at Catena Zapata Vineyards for a long time. A few years ago, he started working with Laura Catena and created his own brand, called Aleanna Winery, and introduced to the world his own creation: “El Enemigo”. From its very first impression, the name symbolizes the opposite to the other wine producers that want to join the idea of wine and friendship. However, the creative name given to this wine  “The Enemy” has conquered the market, and broke all the records on the most distinguished review magazines. 

He is passionate for the grapevines, the beautifully designed labels, the bottles, all done under his careful supervision. And the same passion is reflected in his own restaurant: Casa Vigil (formerly called El Enemigo), where his guests can savour exquisite local cuisine and its emblem wine.

The visit includes an exquisite gourmet lunch and of course, you won´t leave without tasting some of the house´s internationally prized wines, joined by one of the best wine experts in the world: the staff will guide you through a “Great Enemy” wine tasting experience. 




  • Lunch with “El Enemigo” menu with the seven labels of “El Enemigo”.
  • Min. 2 pax required
  • Tour with a total of 3 wine cellars ending in Casa Vigil.
  • Included: Round-trip transportation to and from the wineries – “Gran Enemigo” wine tasting experience – 4 step lunch with wines included.
  • Not included: Tips – Accommodation – Extra wine tastings – Guide.

Magic nights in El Esteco Winery

If you are looking for new experiences, you can discover a prestigious wine cellar in Cafayate from a different perspective… under a different light.

When the lights go out and the sky lights up, El Esteco Winery opens its doors and invites you to a tour under the glow of the stars. Guided  by an expert you will learn about the winemaking process of this distinguished and well established wine brand in Argentina and taste some of the best wines produced in El Esteco Terroir. 

As the magic hour between dusk and twilight approaches you will be invited to walk through the vineyards. As you go along,  enjoy the sweet fragrance of the grapes, feel the gentle breeze on your face, immerse yourself in the silence of the night and connect with the nature that surrounds you.

The great surprise of this experience awaits you as you arrive at a place among the vineyards  where a bonfire has been lit for this special  occasion. Enjoy this magic moment while you taste a selection of local cuisine paired with the best wines that El Esteco Winery has to offer.

A night to remember!

Exclusive activity, available between the months of October and March. Prior reservation is required. 


Gastronomy services at hotels and restaurants:

Obligations for Gastronomy service providers

  • Tables must be reserved in advance, in order to plan the number of diners from the previous day, foreseeing a prudent time of consumption for each reservation and compliance with social distancing.
  • A minimum distance of 2 meters must be maintained between the tables to guarantee the established safety distance between people.
  • In group cases, it will be possible to set up the tables in a separate room. 
  • Employees in the restaurant must wear a face covering.
  • All people who carry out tasks in the establishments have to wash their hands regularly  and obligatorily. 
  • Each establishment must have adequate places to ensure a correct and frequent handwashing with soap and water (liquid/foam soap dispenser, paper tissues or hand dryers) and in addition hand disinfectants alcohol-based at 70%must be available (for example, gel alcohol) at the entrance.
  • Avoid laying down utensils, plates, glasses, etc. on the tables before customers sit down.  A digital menu (QR code), menu via WhatsApp or a laminated paper menu for easy disinfection will be available.
  • Prioritize using single-use napkins and table linens
  • Place in visible places, the social distancing measures, adequate hand and respiratory hygiene, and recommendations in the presence of suspicious symptoms of COVID-19.
  • Secure daily disinfection of surfaces. The frequency of it must be appropriate to the traffic and people accumulation and the time of the year.
  • Ventilate closed rooms regularly (at least once a day).
  • Establishments must inform and train workers in recognition of symptoms of the COVID-19 and on prevention measures according to national regulations and official information.

Recommendations for Gastronomic services

  • If it is not able to  maintain  the minimum safety distance between workstations, consider installing physical measures (such as glass panels) which are easy and possible to clean frequently.
  • Indicate the maximum number of people per service area and check that it is not exceeded, complying with the distancing guidelines.
  • Consider to display the menu on posters, lecterns or blackboards, located outside and / or inside the establishment. Also present the menu in digital or laminated format to facilitate disinfection.
  • Consider establishing methods to identify potential cases by measuring body temperature, promoting self-report and carrying out simple questionnaires to detect possible symptoms prior to entering the workplace.
  • Consider establishing a crisis committee that involves all parties who will establish and monitor the protocol to be followed, as well as those responsible for ensuring its compliance 
  • Establish measures to be adopted in the establishment to isolate a person who shows symptoms of COVID-19, for which it is suggested to have a room or area where the person with symptoms does not have contact with other people and wait until they are adequately evaluated. Proceed in accordance with the indications and protocols of the local health authorities of the jurisdiction.

Preparation of Box Lunches/Snacks

  • The preparación of box lunches and snacks will be guaranteed following the current regulation on food handling in the elaboration, service and storage of products, reinforcing its traceability system for raw materials and manufactured products, which ensure their monitoring and tracking. 
  • In case each passenger wishes to prepare their box lunch, the guide / TC can suggest where to get  the products safely to ensure hygienic preparation.