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Hugo d’Acosta is singularly associated with quality Baja winemaking. A pioneer of Mexican winemaking, Hugo d’Acosta graduated from the School of Agronomy of Montpellier, France and the Agricultural University of Turin, Italy. Since December 1988, when he worked with large Baja winery Bodegas de Santo Tomas over several vintages, his skills as a vintner have been lauded across both Baja California and the larger winemaking world. VYVA is the umbrella organization in which Hugo manages his various projects, from various wineries to a winemaking school. Hugo’s intrinsic understanding of the Baja terroir has led a quality revolution in Mexican winemaking.