After earning her Masters in Viticulture and Enology at UC Davis, Carolina Bistué worked at La Perla del Priorat in D.O.Q. Priorat, Spain and at Paul Hobbs’ Viña Cobos in Mendoza, Argentina as part of their winemaking teams. Carolina believes in minimal-intervention winemaking and that great wines start in the vineyard. The care of the vines should focus on allowing them to express their terroir.