Natural, honest, Mexican wine · Guanajuato, Mexico

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Journal

Notes from the vineyard, the cellar and the table, from Guanajuato.

White and red grapes inside the amphoraThe winesNovember 1, 2026 · 3 min readUja: a wine fermented in clay amphorae in GuanajuatoWhite and red grapes, clay from San Felipe and one machine: the press.Read
Nátsa red on palm leavesThe winesNátsa tinto: the unfiltered red where it all beganThe first bottle, four vintages and the next one on the way.November 1, 2026 · 2 min read
Picking red grapes into a crateVineyardHarvest in Dolores Hidalgo, GuanajuatoNopales, huizaches, sun and carne asada.November 1, 2026 · 3 min read
Nátsa red at Parrilleros, LeónAt the tableWhere to taste Nátsa: León, Mexico City and tastingsRestaurants, a shop, bars and tastings.November 1, 2026 · 2 min read
Home-made moleAt the tableMexican wine with Mexican foodCarne asada, mole and nopalitos, without pretension.November 1, 2026 · 2 min read
Terraced vineyards in Wachau, AustriaTravelsWachau: a harvest in AustriaMonths in the vineyard, a harvest, and Nátsa at the table.November 1, 2026 · 3 min read
Nátsa red and Uja at a tasting in Régua, PortugalTravelsNátsa around the world: from Portugal to South AfricaMexican wine shared at tables far from home.November 1, 2026 · 3 min read
An amphora being cured over the fireCellarGetting the amphorae ready: zaranda, beeswax and fireThe work that comes before the harvest.November 1, 2026 · 2 min read
Freshly filled bottles on bottling dayCellarBottling day: Uja 2025 and Nátsa red 2024Six grapes in one, three in the other, and new labels.November 1, 2026 · 2 min read
The deep colour of Nátsa red in the glassThe winesThe colour of Nátsa redCochineal, blue corn and violets.November 1, 2026 · 2 min read