CAVA GARAMBULLO
The Story
Wine press house and cellar in San Miguel de Allende where winemaking blends the ancestral with a contemporaneous sensibility to create.
A path of life for two oenologists, who created their own project with passion, play and science.
The winery is a space of traditional oenological experimentation that evokes respect for the lineage of all those who have added value to the art that transforms grapes into wine.
Garambullo is the result of fifteen years of observation, inspiration, work and learning in Mexico, Balkans and Europe.
A dream embodied to make wine from natural fermentation while investigating new styles of wines in the central region of Mexico. It is a unique project consisting of two winemakers from two different cultures and traditions, who decided, on the basis of their scientific training, to immerse themselves in the search for a meaningful product suitable to the era in which we live.
Cava Garambullo established 2017.
All fermentations are with the indigenous grape yeasts. We work without corrections or additives in the wine. We do not filter. The only thing added to the wines are minimal doses of sulfitesto the bottling. Metabisulphyte dose added: 1 to 3 g/hL, some editions are zero sulphites.
Each label is a unique synergy that reflects the personality and history that each wine brought throughout its production.
Natalia López & Branko Pjanik
Contact
Website:
Instagram:
Tasting Notes
Bottle Shots