Craft Pisco, The Consumer and The Community

“Craft” is a term that is over-used and unregulated, making it difficult to differentiate between what is truly craft and what isn’t. We believe PiscoLogía is the quintessential craft pisco because every part of our process is completed through handmade, artisanal practices.  To us, our craft methods are important not only because they build the foundation for a premium pisco, but because they provide benefits for those who help make PiscoLogía.

Our Craft Practices Provide Economic Benefits for the Community

Using human hands to complete every part of our production process means more economic benefits to the community in Azpitia. We do everything by hand, from planting to pruning, to harvesting, crushing and bottling. The more people we require, the more families we provide for.

We also believe the lack of intervention from machines guarantees a higher quality product. For example, hand harvesting allows us to select every grape that goes into our pisco. It also allows us to harvest in small batches so the grapes reach optimal sugar levels to facilitate fermentation with native yeasts.

Positive Environmental Impact

Craft methods applied in the vineyards benefit the environment. We don’t use industrial viticulture methods, fertilizers or excess chemicals, allowing us to reduce our carbon footprint and protect our oceans and rivers. Instead of machines or pumps, we save energy through a system of gravity-flow surface irrigation to collect runoff from the Andes to sparingly irrigate our vines.

Non-Intervention Winemaking

To make a good pisco, you must first start with a good wine.  We never use commercial yeasts or enzymes in our winemaking process. Instead, natural ambient yeasts ferment our grape juice. We feel that non-intervention methods provide us with a wine that fully expresses the terroir of our vineyards, something you can taste in every bottle of pisco.

Small Batch

Small batch means that Nati can demonstrate her skill and love of pisco-making with every distillation. Using a 300L copper pot still allows her to control distillation more easily and conserve energy. Every batch is unique and reflects the hard work of everyone who helped make it, the characteristics of the harvest and the artistic skill of Nati.