Elaboration Process

It is the first step in the production of Pisco. Prior to the collection of bunches of grapes, which are the raw material for Pisco, sugar concentration levels are measured in the grape juice (brix degrees). When the desired degree is reached, the harvest is harvested and taken to the winery.

It is the process by which the rachis or stick of the bunches is removed. In this process carried out manually or by means of modern machines it is possible to squeeze the grape with the purpose that it begins to release its sweet juices, better known as musts.

In this stage, the squeezed grapes, with pulp, peel and seeds or seeds are left some days so that the juice or must that contains them and with the fermentation already started, acquires the typical characteristics of each type of pisco grape , especially that which is in the grape husks.

Through this process, as the name implies, using manual or mechanical processes, the solids of the grapes are pressed or drained in maceration, leaving the liquid or must free of solids in order to finish fermentation.

The must already 100% liquid continues the fermentation which is a natural process in charge of the yeasts that contain the grapes. This process lasts approximately 14 days and at the end of that period the sweet juice of the grape becomes a must or wine (alcohol).

It is one of the most important stages of the elaboration of Pisco, this is only done in stills or falcas. Distillation is the action of eliminating the undesirable components of the must or wine by boiling it, thus separating and purifying the components. The vapors of alcohols that are formed during the process (which is careful and very slow) when cooled, condense and return to liquid state in the form of Pisco.To obtain the Pisco, the must or wine is distilled only once, in small batches and directly to the alcoholic degree desired by the producer.

The Pisco must rest at least 3 months to more. The rest is done in innocuous tanks to reach an optimal level and enhance their organoleptic characteristics before being bottled, only in glass or ceramic containers, the Pisco is filtered to eliminate any natural residue that may have. The Pisco can be finished between 38 ° and 48 ° alcohol degrees; usually the wineries finish it in 42 degrees.