A sommelier talks Peruvian Pisco: Part 3
This is part 3 of a series of interviews with Fernando Gonzales-Lattini, a sommelier specialized in pisco, vigneron and producer of premium wine in the Peruvian Andes.
You are interested in terroir and how it affects a wine. What can you say about the terroir at Azpitia?
“Azpitia is interesting because it has sandy soils that can be extremely challenging for viticulture. Nati does an excellent job of working with the conditions there to grow high quality grapes. PiscoLogía’s vineyards in the Mala Valley are at a higher altitude and they are strategically located to allow them to be cooled by the Pacific Ocean breeze. This effect gives the grapes more concentrated flavors and better acidity. Higher quality grapes make a better quality wine, which in turn, makes a better pisco.
I also appreciate Azpitia because it is a very small production region. There are maybe 100 hectares maximum of small farms. That small size, in addition to its unique terroir, makes the pisco crafted there even more rare and special.”
You have observed Nati during production and you have tasted her pisco. What can you say about Nati as a professional?
“I admire Nati for many reasons. First, she is so meticulous in her viticulture practices. In the winemaking world, everyone knows that to make a good wine, you must start in the vineyards. Only high-quality grapes can make a good wine. In the case of pisco, distillation is just one step further in the process. That means the way you care for your grapes translates directly into your pisco. Many pisco producers in Peru buy grapes, but PiscoLogía is made from 100% estate-grown grapes. That allows for Nati to have strict quality control throughout the entire process.
I also like how Nati adheres to tradition and she strictly follows the Denomination of Origin. By demanding a high quality product and never compromising her standards, she is setting the bar for other producers in all of Peru.
Finally, Nati and her team hand select every grape that goes into every bottle of pisco. They also use selective pressing techniques to maximize each grape, but without adding bitterness from the seeds. Nothing is arbitrary in her process. The methodical steps she takes really shine through in the final result- a pisco of Premier Grand Cru quality.”