Carolina Hoyos

The Climb

Training at Juan Agustin Maza University and Cerletti Institute in Conegliano (2019) gave Carolina Hoyos a base in formal study that later moved across field work, lab work, and production. The range matters in this trade: vineyards demand speed and reading of fruit, laboratories demand exactness, and production spaces demand decisions made under pressure. Her path moved through all three, with harvest experience at Trivento, Altos las Hormigas, Renacer, and Ehlers Estate in Mendoza; Napa Valley, laboratory, legal department, and harvest shift supervisor at Bodega Los Toneles in Mendoza, and leader of the Distillates Project at Casa Tapaus in Argentina. Those roles point to a practice built on disciplined repetition and cross-functional understanding. Harvest work asks for judgment in motion. Laboratory work asks for consistency. Legal department work adds a different form of attention to process and detail. Distillation brings those disciplines together in concentrated form, where balance, aroma, and structure have to be read with precision. Hoyos’s profile is broad, but it holds together because each step adds another method to the same working vocabulary. The value here is not in a new label but in the transfer of methods: what is learned in vineyard, lab, and distillate work becomes useful again when building something new.

Today

Hoyos led the Distillates Project at Casa Tapaus in Mendoza. The category she works in is old, technical, and still open to refinement. In that setting, her background across harvest, laboratory, legal work, and production gives her a practical range that supports the daily decisions distillation requires.

Signature

Carolina's signature wines include Terrier Citric, Terrier Spicy, and Terrier Wild.

In Their Words “I was taught the art of distillation by Huber, a Swiss oenologist and distiller.” The second line points to apprenticeship and lineage, where knowledge passes from one maker to another and is then carried forward in practice.

Recognition

Carolina's honors include Master Distiller title with international recognition. That distinction suits a working profile defined by movement between roles and regions, and by attention to the small decisions that shape distilled work.