About

Fer Parra is a Baja native who studied M.S. in Enology and Viticlture at SupAgro in Montpellier, France. She started her wine career working the lab at Tenuta Rapitala in Sicily, then as a cellar intern at Domaine La Croix Montjoie in Bergandy. She Came back to work as an assistant winemaker to Camilo Magoni, the “Godfather of Baja Wines”.

Now, after years of hard work, Fer opened her own project: Pouya, an expression of her heritage and love for Baja’s terroir.

Pouya is the culmination of years of learning and hard work. The name is an homage to her great grandfather, a French scientist who fell in love with Baja.

“I wanted to create a brand that represented who I am, my heritage and love for the region. A small batch socially responsible winery.

The wines will change with every harvest, I want to experiment with different grapes and techniques. At the end, the point is to make good wines and have fun while at it.”

See me at:

Baja Culinary Expedition