Vinos Pijoan "El Carbónico" 2023

Generous fruit touched by that Baja saltiness. A young, simple red wine with low tannins, abundant fruitiness and a slight saline note that highlights the characteristic fruit flavors of carbonic fermentation. Aromas include tart blackberry, bubblegum pop, cherry candy, strawberry syrup, banana-flavored bubblegum and salty caramel. It has an intense, bright, neon raspberry color.

The fruit comes from 25-year-old vines in the Valle de La Grulla, the southern most of the major winegrowing valleys in Baja, which sees a more Mediterranean climate. 13 days carbonic macertaion. Aged in stainless steel, then aged two months in neutral oak.

Carbonic maceration is a whole-cluster fermentation method in an anaerobic environment where the grapes self-ferment without the skins being crushed. 

Vinos Pijoan is a small family business born in 2002 in Valle de Guadalupe in Baja California, dedicated to making authentic wines with heart and integrity. Vinos Pijoan was born from the hand of Pau Pijoan, a Mexican of Catalan origin, a veterinary researcher by profession, who embarked on an adventure that would completely change his path. Without boasting of being an oenologist, his long career as a scientist laid the foundations for a disciplined and methodical study in the art of making wine.

Vinos Pijoan’s philosophy is to create honest wines that incorporate the history of Valle’s terroir: reflecting its aridity, its morning fogs, the winds and the heat of the afternoon, followed by cold and crisp nights. Pijoan has transitioned to the next generation: Pau’s daughter Silvana. Silvana is a former classical and contemporary professional dancer in Mexico City who traded city life for the vineyard. She trained as a sommelier and received a degree in winemaking. Silvana began focusing Pijoan on low intervention winemaking and organic viticulture. Under Silvana’s leadership, Pijoan has emerged as the most consistent and precise natural wine project in Baja.