Enologist and viticulturist, passionate about nature, science, creativity and human perception. Natalia received a Bachelor’s Degree in Food Chemistry with a specialty in Sensorial Analysis from the Autonomous University of Mexico (UNAM), after which she pursued a Master’s of Science in Enology, Viticulture and Terroir in France, Italy, Portugal and Spain.

She has ten years of international experience in the wine industry, including serving as a jurist for international wine competitions, collaborating with the wineries Azienda Elisabetta Foradori and Les Clos de Meslerie, conducted scientific research in organic and biodynamic agriculture for the University of Piacenza in Italy and collaborating as parter for the Restaurant 5DMayo Experimental

Natalia’s travels around the globe have fed her curiosity and informed her growth as wine professional. She has visited more than 50 wine regions and today works out of San Miguel de Allende, Mexico, where she is an enology and wine pairing consultant, teacher, and panelist at training programs for wine professionals, sommeliers, chefs and wine lovers. Natalia recently launched with her partner their own winery specializing in naturally fermented wines, a space in which all their inspiration collected through the years can be soon translated into their own wines.