Wines & Piscos

Peru’s wines are gaining recognition in the world for being excellent in quality. And they should be, as they have spent almost 500 years being perfected in Peru’s fertile desert valleys that are the perfect grape-growing environment.

Piscos Pisco Puro – Non-aromatic black Quebranta grapes. Dry and normally for mixed drinks. Pisco Aromático – Made from Muscat family of grapes. Intensely fruity. Pisco Acholado – Blend of Italia and Quebranta grapes. Sweet and with a kick. Pisco Mosto Verde – Not completely fermented grape juice, sweet and velvety.

Distilled alongside the wine is Peru’s national drink, its famous grape brandy called pisco. First grown around and shipped out of the port of Pisco in Spanish colonial times, it is considered of the leading spirits in the world. It has since spread to Chile and had been produced and exported in higher quantity for decades, giving “pisco” a horrible reputation abroad. True pisco, distilled in Peru, is full of aroma and flavours intact from a unique distillation process enforced by law.

Some brands

Tacama – A vineyard located in Ica and founded in the 1540s, it is the oldest in Peru, South America and the New World. 500 years of practice, and a few consultations with French experts in regards to the lasted technology has produced superb wines and excellent piscos.

Ocucaje – Founded in 1898 in the province of Ica, they employ traditional methods in producing wines piscos from a mix of the very best of French, Italian, Spanish and Portuguese vines.

Tabernero – In the rich soils of the Chincha valley, Tabernero was founded in 1897 and produces wines and piscos of the highest quality.

Santiago Queirolo - Founded by an Italian immigrant to Peru in the 1880s, his wine and pisco led to a great success story.