Just three kilometres from Peña de Bernal, the settlement and rest of the plants in hibernation is framed, a masterful postcard of the sleeping vines, in front of the shelter of the monolith; on that land, in the middle of the countryside, in the fold of the semi-desert is located Tierra de Peña, a sustainability project for tourism in Querétaro.
Sustainability seen as a projection for the future, that is the proposal of Tierra de Peña, to expose that a monoculture can be generated with resilient practices that feed a narrative of sustainable tourism in Querétaro.
The vineyard seeks to create a trend to make the tourist consumer aware, so that they come closer, but with the slogan of avoiding predatory practices. Organic tourism for a more personal experience, where interaction includes an educational sphere through conversations to understand the vision of sustainability and the existence of natural wine.
Natural wine has low intervention, it has no corrections: it is grape, barrel, ferment and bottle.
People who come to Tierra de Peña will be able to understand what are the characteristics of Mexican wine from the Bajío, that is, to generate engagement, avoid overcrowding, but make a personal experience, where the consumer leaves with a different perspective.
It is important to take into account that visits are only by reservation because the field is agroecological, so the entrance must be taken care of, since the person can transfer diseases to the vineyard; however, the idea is that the visitor becomes aware of natural winemaking, where it comes from, what the perspective is, what the impact is, the benefits of not having a monoculture and, above all, value what is taken.
Tierra de Peña is also a reward for Mexican gastronomy, as it avoids the European construction around wine: not only with pizzas, pastas, cold meats or cheeses you can accompany it, but also the gorditas de maíz quebrado, enchiladas or any typical Querétaro dish is an extraordinary complement to wine... That is Tierra de Peña, changing dynamics, narratives and social constructions.
Let's learn about your processes
Tierra de Peña is one of the few winemakers that work with permaculture in Querétaro, a technique where living systems, both plant and animal, intervene: the permanence of life, allowing the system to be alive, not killing it, not destroying it. This is where biodynamism comes in, which obeys the cycles of planting and works with cinnamon broths, clove broths, or natural elements that replace pesticides.
The work of the plants is carried out organically, without chemical intervention, there are no pesticides, there is animal traction of horses and oxen plowing the land, or chickens that eat the insects, that fertilize and that dig; nothing is intervened; however, when life awakens, the magic begins: the vine awakens, the grass awakens, the spiders awaken, it becomes impossible to enter, so Tierra de Peña seeks to make a construction close to the field, the real field, on foot, day to day, where the bites, humidity and climate contrast with the images of traditional vineyards of people dressed in white and hats portraying themselves in expanses of lazy grass.
Did you know that there is natural wine and corrected wine?
Yes, in almost the entire market, in the stores, in the supermarket... or in the vineyards you will find corrected wines. That is why permaculture and biodynamism are of utmost importance for Tierra de Peña, because that is where we will obtain natural wine.
The processes start in stainless steel tanks and French American oak barrels, as in any vineyard, however, here it is not filtered, pressed, clarified and sulfites are not added, which can generate allergic reactions, such as headaches and that usually give the wine a bad name. Natural wines are cloudy, have sediments, intense reds and their own flavour, character and with the coats of arms of their place of origin.
Today Tierra de Peña is to remind us and make us aware of where tourism stands, you will be welcome, but aware of what is happening in Querétaro, of Mexican wine, of the shortcomings and potential risks of the area, of the new ways of making community, of the vocation and effort that the countryside implies, of thinking as a species, of thinking for and for the planet and, above all, to understand that enjoyment and sustainability are two concepts that are not at odds.
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