School of Classic and Contemporary Dance in Mexico City. She later pursued sommelier training and a Master's in winemaking and cider. Her primary education, however, comes from Valle de Guadalupe, where she grew up with wine. In 2016, she produced her first natural wine, Vino Pelón, from estate-grown vines. In 2019, she launched her solo project, Árbol de Fuego, to express her winemaking style. Silvana now oversees natural winemaking at Vinos Pijoan and manages their vineyard, continuously exploring sustainable practices for the future. Merlot is crushed with stems and macerated for two weeks. After fermentation it spends 12 months in neutral French oak barrels. Organic, dry farmed & no added sulfites.
