Two hands, two minds and a vocation for Mexican wineDUOMA was born in 2011 in the mind of Carla M. Figueroa Torres and Eliecer Rodríguez Arroyo.
¨While studying oenology and viticulture, as we delved into the world of wine, it became clear to us what kind of wines we wanted to create: honest wines, reflecting the soil and climate of Baja California; wines without alterations or modifications and that above all were handled as a food.¨
In 2016, having worked on other wine projects, we visualized the processes in which our hands could participate, we decided that shelling by hand would bring great quality to the wines and in that year we started our first harvest.
The idea is to use our hands in the winemaking processes where they provide us with higher quality and where a more direct connection with the wine is created. A minimal intervention winemaking style that focuses on reflecting the Baja California grape in each bottle, seeking the best interaction of the components that give the wine its final quality; expressive, aromatic and palatable wines.
With a modern oenological vision combined with manual techniques throughout the process, 3 unique wines were created: Nebbiolo , Syrah and Dos Manos , a blend of Cabernet Sauvignon, Nebbiolo and Syrah. In 2018 we made our first Duo white wine , a blend of Moscatel and Grenache Blanc from the Ojos Negros valley. In 2019 we opened our winery in Valle de Guadalupe where we make our wines and we will open a tasting bar.
We want to make the most of what we can do with our own hands and see it integrate and evolve. We have the clear idea that wine is just another food, and as such, we must prepare it to express the best of itself. Innovate. Create endless possibilities. It's not technology vs craftsmanship, it's the best of both.
¨While studying oenology and viticulture, as we delved into the world of wine, it became clear to us what kind of wines we wanted to create: honest wines, reflecting the soil and climate of Baja California; wines without alterations or modifications and that above all were handled as a food.¨
In 2016, having worked on other wine projects, we visualized the processes in which our hands could participate, we decided that shelling by hand would bring great quality to the wines and in that year we started our first harvest.
The idea is to use our hands in the winemaking processes where they provide us with higher quality and where a more direct connection with the wine is created. A minimal intervention winemaking style that focuses on reflecting the Baja California grape in each bottle, seeking the best interaction of the components that give the wine its final quality; expressive, aromatic and palatable wines.
With a modern oenological vision combined with manual techniques throughout the process, 3 unique wines were created: Nebbiolo , Syrah and Dos Manos , a blend of Cabernet Sauvignon, Nebbiolo and Syrah. In 2018 we made our first Duo white wine , a blend of Moscatel and Grenache Blanc from the Ojos Negros valley. In 2019 we opened our winery in Valle de Guadalupe where we make our wines and we will open a tasting bar.
We want to make the most of what we can do with our own hands and see it integrate and evolve. We have the clear idea that wine is just another food, and as such, we must prepare it to express the best of itself. Innovate. Create endless possibilities. It's not technology vs craftsmanship, it's the best of both.
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