Cava Garambullo

The house

Editorial review · reviewed on October 11, 2026

The garambullo, a cactus of the region, gives its name to Cava Garambullo, a natural wine house in San Miguel de Allende. It has no vineyard of its own. It buys organic or biodynamic grapes, grown without herbicides or systemic pesticides, from various vineyards of the Bajío, between Guanajuato and Querétaro.

It is run by Natalia López Mota and Branko Pjanic, a couple of winemakers trained in Mexico, Europe, and the Balkans, and she signs the wines. Their rule is short. They ferment with native yeasts, with no corrections or additives, without fining or filtering, and add only a minimal dose of sulfites at bottling, sometimes none.

The winery occupies an underground cellar inside Hacienda La Romita, on the edge of the city. Out of it come light reds, orange wines made with skin maceration, and ancestral-method sparkling wines, always in short runs. Pizpireto is a light red, Rover an orange wine with a Chardonnay version and a blend version, and Ventura a pet nat (short for pétillant naturel, a naturally sparkling wine). Each vintage turns out different because natural wine responds to the harvest, and the house does not correct that difference.

Besides making wine, the house organizes open talks about the craft, led by Natalia López, and explores wine with techniques such as chromatography. To visit you need to reserve, because the winemakers themselves guide the visits in the cellar, with products from cooks, bakers, and cheesemakers of the region.