Vinos Barrigones: Natural Expression from the Highlands of Querétaro

In the highlands of central Mexico, just north of Mexico City, a small winery is challenging expectations about what Mexican wine can be. Its name is Vinos Barrigones, and it is as joyful and unpretentious as the word suggests—barrigónmeans “big belly,” a playful nod to the happiness and generosity that good food and drink bring.

The story behind the name

Vinos Barrigones was born from the vision of Xaime Niembro, Julio Rodríguez, and Daniela Jiménez. Originally planning to make spirits, they pivoted to wine during the pandemic and discovered a passion for natural winemaking. Their labels feature caricatured, belly-forward figures, each representing a member of the team—a reminder that wine is about people, community, and pleasure.

Today, the estate covers about six hectares near El Marqués, Querétaro, at an impressive 1,800 meters above sea level. This altitude moderates the heat of central Mexico, lengthens ripening, and preserves the acidity that gives their wines vibrancy and freshness.

A philosophy rooted in nature

The Barrigones team farms with regenerative practices, encouraging biodiversity and soil health. In the cellar, they embrace a minimal-intervention approach:

  • No synthetic chemicals in the vineyard.

  • Wild yeast fermentations, no inoculations.

  • No fining or filtration.

  • No sulfites added.

  • Gentle use of old barrels when needed, but never to mask fruit.

The result is a range of wines that feel alive, honest, and expressive of their Mexican terroir.

| Feature       | Details                                                                                       |
| ------------- | --------------------------------------------------------------------------------------------- |
| Location      | El Marqués, Querétaro, Mexico                                                                 |
| Vineyard size | ~6 hectares                                                                                   |
| Altitude      | ~1,800 m (≈ 6,000 ft)                                                                         |
| Soils         | Clay-limestone with organic matter                                                            |
| Grapes        | Albariño, Xarel-lo, Macabeo, Garnacha, Tempranillo, Cabernet Sauvignon, Merlot (among others) |
| Fermentation  | Wild yeast, often 14–18 days in stainless steel or wooden vats                                |
| Aging         | Brief rest in neutral French oak or glass; minimal handling                                   |
| Bottling      | Unfined, unfiltered, no added sulfites                                                        |
| Alcohol       | Typically 10–12.5% depending on vintage and cuvée                                             |