In Mexico, there are thirteen states that are dedicated to the production of grapes, the main wine-producing states being in the center, Aguascalientes, with its regions of Calvillo, Paredón, and Los Romo; Querétaro, with the towns of San Juan del Río, Ezequiel Montes and Tequisquiapan; and Zacatecas, with the areas of Ojo Caliente and Valle de la Macarena, notable for being in the highest and coolest part of Mexico”.

Mexico has two important climates due to the height of the Sierra Madre Occidental that favor the quality of the grapes and the production of the wine: one to the west of the mountains influenced by the Pacific Ocean with hot summers and the influence of cold winds from the north to create a Mediterranean climate and another to the east, with a higher altitude (between 1,500 and 2,000 meters above sea level) in the center of the country, which gives the Mediterranean climate due to the height of the crop.”


The soil where the vineyard sits is a permanent factor of great importance since it constitutes the vine’s nutrition element and also acts as its habitat or support. Regardless of the specific region or microclimate, regardless of variety, winemaking style, brand, price level, or popularity, Mexican wine is sheltered by the wide variety of soils in Mexico that have favored the development of viticulture”.


Currently, winegrowers, motivated by the rise of the industry in the country, are experimenting with a great diversity of varietals in Mexican soils, among which stand out: White grapes such as Chardonnay, Chenin Blanc, Sauvignon Blanc, Muscat, Ungi Blanc, Riesling, Viognier, Chasselas, Tramier and Semillon. Red grapes such as the Nebbiolo grape, the Cabernet Sauvignon, one of the most successful is with the Tempranillo sometimes called “Tinta de la Baja”, the Carignan, the Merlot grape, the Petit Sirah or Duriff, the Mission grape; cabernet franc; Pinot Noir and Malbec. All these varietals give us an idea of the great variety of wine styles that the Mexican territory can offer”.


Mexico stands out for its large number of wine brands of all kinds: sparkling, white, rosé, still reds, and fortified wines, each with the characteristics of their regions in which a perfect ripening of the grapes is perceived, presenting the perfect balance. . of acidity, since wine is an acid drink by nature and having the right levels allows it to be pleasant on the palate and with very long life since it is often said that acidity is the life of wine”.


Once the grapes are received in the production cellar, vinification begins, the processes of which differ depending on the type of wine to be produced. For white wine: destemming, pressing, racking, alcoholic fermentation, cold stabilization, filtration and bottling. For white wine in barrels: alcoholic fermentation, cold stabilization, filtration, and bottling. For rosé and red wine: destemmed, squeezed, distillation, filtration, bottling. For red wine in barrels: distillation, barrel, filtration and bottling. For sparkling wine: Preparation of the base wine, tirage, rinsing, disgorging, and dispatch phase.