OENOLOGY

We always like to start early in the morning during harvest time to ensure that the grapes arrive cold at the winery; almost simultaneously, we are in the field cutting the clusters and in the winery receiving and processing them. It takes 30 minutes for the cluster to reach the tank.

Each year, the plants receive different conditions that time delivers, and the challenges that arise are different; our job is to receive the fruit that the plant gives us and transform it into the best wine we can.

This version highlights San Juanito’s low-intervention philosophy and underlines our role as guides and guardians in the process of transforming grapes into wine, emphasizing and ensuring that the unique character of the region, our terroir, and our house is manifested in every bottle.