Silvana Pijoán. From Ensenada, Baja California, Mexico. Second generation of Vinos Pijoan, a family winery that was born in 2002 by Pau Pijoan, where the expression of different voices is essential. Silvana assumes the baton of the natural wines from Pijoan, working with responsible grape growers and characteristic of the Valle de Guadalupe profile. My wine region, Valle de Guadalupe, is a valley with a Mediterranean climate (the only wine region in Mexico with that characteristic) where currently more 80% of Mexican wines. Vine cultivation in Baja California dates back to the 17th century, with the Spanish missions that were established throughout the Upper and Lower California. Thus, the main wine regions of Mexico were established, without However, Mexican wine is relatively new to the market; natural wine Mexican even more. Being the most popular region of the country, the demand has attracted large companies developers which generates social uncertainty and instability in the use of natural resources of the valley, in addition to inflating prices. I firmly believe in responsible work, on the land, in the preparation of wines, in the philosophy and ethics of coexistence in community. Unfortunately I don't have enough land to generate a lot of change on my own, and high prices for land prevents that growth. We have been working with farmers for years grape producers in the region, we know their plots, their work and we form a strong and symbiotic community. We are all in this together. I think the change is cyclically, if you work responsibly and from a sustainable point of view, sow the seed to change the mentality and way of working of the community by around It is a process that takes time, but it is always worth trying. Wines. In the wines I make, I seek to discover the personality of the fruit from my region without intervene or alter it with additives. However, the hand that makes the wine is very important in its final character. At this moment, my vision as a producer seeks wines with a subtle profile, inclined towards good acidity and low alcohol. my region is known for wines with a characteristic fruity and candied aromatic profile, high concentration of sugars that generates corpulent wines with an alcoholic degree high. Because of the hot summers we have and water stress, it's easy to do that type of intense wines. For me, I think life is intense enough on its own as to take more intensity in the wine. At the moment, I seek to make wines that move away from the characteristic profile of my region, harvesting earlier, avoiding long macerations to promote a moderate aromatic profile and lightness. I enjoy discovering the voice given by the wines that come out of a healthy vineyard, which was harvested at a precise point, and that is made with care and attention. Vineyard. We have a 3-hectare ranch which we manage with organic practices. The vineyard it is planted in several phases, with vines ranging from 18 years to 3 years. vineyard in a experimental phase of restructuring and search for the vines that best adapt to the specific conditions of the soil, the region and the climatic conditions changing conditions and increasing water stress. We currently have planted Syrah, Merlot, Grenache and Moscato Giallo, with newly planted plants from Carignan and Mission. We incorporate native plants from Baja California in the vineyard to promote diversity and system stability. We work on soil improvement from vermiculture and our compost made from the pomace that we generate in the harvest. We incorporate it into the ground and in irrigation in the form of tea. We incorporated cover crops of clover, oats and cempasuchil, in this way achieves weed control by competition on the most important plant species aggressive, in turn minimizing erosion and favoring organic matter. We seek to owls and snakes to help in the biological control of moles in the vineyard. We have started some biodynamic preparations this 2022. No certifications. We have never been interested in obtaining certifications because the priority is to have a vineyard healthy, we take certain different practices according to what works for the vineyard without structure ourselves under a specific method. We work under organic principles and some biodynamic and we do not incorporate artificial chemicals in the vineyard or we add additives in the wines. We are a small project that requires everything our time, and to date we have chosen to spend our time on the work and not in seeking a certification.