Tecate is commonly known for the same-named beer but also boasts a long tradition of high-quality winemaking in Baja California. Bichi is no exception, producing natural wines from heirloom varietals while adhering to traditional methods typically abandoned in favor of a more technological and modern approach practiced by others in the area.
Founded on collaborative efforts amongst the Tellez family, Bichi bottled their first vintage in 2014. Mother Ana Montano oversaw the farming and conversion to biodynamics for their home vineyard and brother's Jair and Noel addressed the winemaking. Jair has since focused on culinary efforts as one of Mexico's most influential chefs while Noel now oversees running of the winery. Farming nearly 25 acres of their own Tecate vineyards biodynamically, Bichi works with a number of varietals from old, recently recovered vineyards, but the Rosa del Peru (aka Moscatel Negro) is what makes up their 'La Santa'.
The grapes were grown at high elevation, hand-harvested and de-stemmed prior to a native yeast fermentation in concrete vessels without temperature control for 45 days of maceration. Aged in 50% stainless steel and 50% old barrels, the wine is more appropriately categorized as a refreshing 'vin de soif' than what one would understandably but incorrectly anticipate from a region south of the US border.