| Hugo d’Acosta is singularly associated with quality Baja winemaking. A pioneer of Mexican winemaking, Hugo d’Acosta graduated from the School of Agronomy of Montpellier, France and the Agricultural University of Turin, Italy. Since December 1988, when he worked with large Baja winery Bodegas de Santo Tomas over several vintages, his skills as a vintner have been lauded across both Baja California and the larger winemaking world. VYVA is the umbrella organization in which Hugo manages his various projects, from various wineries to a winemaking school. Hugo’s intrinsic understanding of the Baja terroir has led a quality revolution in Mexican winemaking. Farming practices: sustainable. No synthetic fertilizer, just natural cow compost. No herbicides, only manual and mechanical weeding under and between the rows. No fungicides: the wineries are on latitude º32, with a quite dry and semi-arid climate and practically no rain during the vegetation period, and therefore little fungus pressure. Only natural sulfur. Practically no insecticides - but the wineries are sometimes forced to used it by state orders, to prevent an epidemic growing. Around 2013, Baja California was under quarantine for three years and couldn't export any root stock to any other state or outside the country since they were infected by Pierce Disease - a disease caused by the bacterium Xylella fastidiosa, which is spread by xylem feeding leafhoppers known as sharpshooters, and that destroys the vines. To control the bacteria, one needs to control the vector which transmits the illness from one vine to another, which is this insect. The actual key pest is the Vine Mealybug, which has to be taken very seriously. Both threats sometimes require insecticides - without them the vineyards would have a very high percentage of loss and could with Pierce Disease be wiped out. |
| Vinos y Viñedos Actuales (VYVA) Website |
| Estacion Porvenir Sauvignon Blanc |
| 100% Sauvignon Blanc, fermented and aged in stainless steel tanks, without malolactic fermentation. |
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| Estacion Porvenir Tinto |
| 40% Petite Sirah, 20% Cabernet Sauvignon, 20% Zinfandel, 20% Barbera. Traditional fermentation in open concrete tanks. Aged for 8 months in French and American oak barrels of several uses. |
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| Hemisferio Tinto |
| 55% Petite Sirah, 45% Merlot. Traditional fermentation in open concrete tanks. Aged for 12 months in French and American oak barrels of several uses. |
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| Casa Piedra Contraste Continental |
| The idea of this cuvée is to blend together Alta California (which has now been divided into modern American states) and Baja California. 50% Tempranillo from Guadaloupe Valley, Mexico - 50% Merlot from Wente Vineyards, Livermore Valley, USA. Aged for 14 months in French and American oak barrels. |
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| Vino de Piedra Tinto |
| Cabernet Sauvignon with Tempranillo, with a slight dominance of Tempranillo. Vino de Piedra is the insignia wine of Casa de Piedra. It was produced for the very first time in 1997. Since its origin it has sought to blend the local character of Tempranillo with the body and structure of Cabernet Sauvignon. Both varieties are crushed individually and enter the mix in equal parts with the intention of bringing out the natural conditions that define each harvest. The vineyard is located in Valle de Guadalupe at an average altitude of 380 meters, with predominantly red clay soil. THe wine is aged for 13 months in oak barrels, equal parts French & American; 50% new, 50% used. |
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