PiscoLogía Pisco Quebranta Tech Sheet
A RICH PERUVIAN TRADITION
Artisanal production. Estate grown in Azpitia. Terroir driven.
Our vineyards are located on the northern precipice of the lush Mala River Valley, a short distance from where the Mala River meets the Pacific Ocean. This proximity to the sea means the grapes are nourished year-round by a certain level of salinity, adding to their complexity. Our Pisco Quebranta has aromas of grass, herbs, and sweet caramelized banana with hints of toasted almonds, pecans and tart green apples.
GRAPE USED: 100% estate-grown Quebranta
PROCESSING: Grapes are harvested from estate vineyards, first pressed traditionally by foot, then with an automated press without the seeds.
FERMENTATION: The freshly pressed grape juice drops directly into a cement well where the wild fermentation begins. Contact with the grape skins (approximately 24 hours) and vintage yeast strains jump-start fermentation. Once active, fermentation completes its cycle in neutral vats.
STILL TYPE: Copper Pot Still
STILL SIZE: 300 Liters; direct flame heated
DISTILLER: Nati Gordillo
DISTILLATION: Single (Peruvian Pisco must be distilled to proof)
ALCOHOL: 42.0 %
FORMAT: 750 ml
SUB-REGION: Azpitia, “Mala” River Valley