Pisco Peru more tan 400 years of history & tradition (1613-2013).
Translated by Katrina Heimark
The Regulatory Council on the Pisco Guarantee of Origin (CR-DOPISCO) is a
civil non-profit association which is subject to the laws and courts of
the Republic of Peru, and represents the beneficiaries of the Pisco
Guarantee of Origin (SO-DOPISCO). Its principal objective is
administrating the DO-PISCO and, among other obligations, care for and
defend the quality of Pisco. It is active in Peru and abroad. The
association’s headquarters is located in the city of Pisco.
The CR-DOPISCO was authorized by INDECOPI under resolution No. 002378-2011/DSD-INDECOPI on February 14, 2011.
With the objective of integrating the vine to Pisco production chain,
and involving those decision-makers of the CR-DOPISCO, the DO-PISCO
regulations deal with four principal registries which are: producers,
vine-growers, bodegas and tasters. Also there are secondary registries,
one of which is “Friends of Pisco,” which is at the disposal of all
those who are interested.
The principal functions of the CR-DOPISCO are:
Guarantee the authenticity of Pisco for the consumer by keeping watch
over and controlling production, the origin and quality of Pisco for
commercialization in the national and international markets.
Generate a system of quality control which includes the necessary analytical and organoleptic exams.
Act within the legal framework in the representation and defense of the general interests of the DO-PISCO.
Control the annual production of Pisco.
The Pisco Production Process
The Harvest: This is the first step in the production of Pisco. Before
the grape clusters, which are the raw materials used in Pisco, are
harvested, the sugar concentration in the grape juice is measured
(degrees brix). When the desired measurement is achieved, the management
of the harvest is begun, and the grapes are taken to the bodega.
The Removal: This is the process in which the grapes are removed from
the stems that bind them to the cluster. This process can take place
either manually or through modern machinery. Via this process, the grape
is squeezed and thus begins to release its sweet juices, better known
as must.
Maceration: In this process, the squeezed grapes, with pulp, skin and
seeds are allowed to sit for various days so that the juice or must
acquires some of the typical characteristics of each Pisco grape.
Fermentation has already begun, but this process allows for increased
characteristics, especially that which is found in the grape skin.
Pressing: In this process, as its name indicates, the grape solids which
have been macerated, are pressed or squeezed. This allows the liquid or
must to be separated from the solids and for the fermentation process
to finalize.
Fermentation: The must, which is now 100% liquid, continues into the
fermentation process. This is a natural process due to natural yeast
that the grape skins contain. This process lasts approximately 14 days,
and at the end of the period, the sweet grape juice has been converted
to a “young wine” (which has become an alcohol).
Distillation: This is one of the most important periods in the
production of Pisco. It is the action of separating and purification by
eliminating the undesired components. This is done by boiling the
different liquid components that have made up the young wine (made from
Pisco grapes) in alambiques. Once the vapors that have formed are
condensed and return to their liquid state, they are in the form of
Pisco. In order to obtain Pisco, the wine is distilled only once, in
small batches, and directly to the alcohol proof that the producer
requires. Copper alambiques are used.
Maturing, or Secondary Fermentation: The Pisco must be stored in “rest”
for at least 3 months. This period of maturation takes place in harmless
tanks in order to reach an optimum level of the grapes’ organoleptic
characteristics before the Pisco is bottled. It can only be stored in
glass or ceramic containers, and afterwards, the Pisco is filtered in
order to eliminate any sort of natural residual. Pisco may range from 38
to 48 proof, but normally bodegas finish their Pisco at a 42 proof.
Pisco, Grape Firewater, One of a kind. Symbol of Identity and National Heritage
Pisco is a product that is obtained exclusively via the distillation of
recently fermented wines, which come from Pisco grapes. Pisco is made by
using methods that maintain high quality traditions and principles, and
is protected by a Guarantee of Origin. Its production and
commercialization are subject to the fulfillment of the DO-PISCO
regulations as of February 14, 2011. These regulations are administered
by the CR-DOPISCO (www.consejoreguladordelpisco.pe).
What is a “Guarantee of Origin?”
The Guarantee of Origin is understood to be a name of a country, region
or a determined area that is used to designate a product that is
originally from that area, and whose qualities and characteristics are
due exclusively and essentially to that geographic location. This
includes natural factures, such as geography, climate, raw materials,
etc, and human factors such as history, labor, art, ingenuity,
tradition, etc.
This is a description for Pisco in Peru that is similar to that of
Tequila in Mexico, Champagne and Cognac in France, Brandy and Sherry in
Spain, and multiple other Guarantees of Origin throughout the world.
Pisco Zones or Departments
Production Zone, Pisco Zone, Cultivation Zone: These are the
geographical areas as outlined by the Regulations of the Pisco Guarantee
of Origin, which includes the coast of the departments of: Lima, Ica,
Arequipa, Moquegua, and the valleys of Locumba, Sama and Caplima in the
department of Tacna.
Coast: The geographical area that extends along the Peruvian coastline,
which changes in elevation from 0 meters above sea level to 2000 meters
above sea level.
Pisco must have the following organoleptic characteristics:
View: Without color, clear, clean, and brilliant.
Nose: slightly alcoholic, somewhat resembles the grape from which it
proceeds, also reminds of ripe or overripe fruits, flowers, very fine
structure and balance, without any sort of strange elements.
Mouth: slightly alcoholic, a flavor that somewhat resembles the grape
from which it proceeds, includes ripe or overripe fruits, flowery
flavors, velvety flavors, clean, intense, very fine, with structure and
balance, without any sort of strange elements.
Pisco Grape Varieties
Pisco must be exclusively produced using “Pisco Grapes” cultivated in
recognized production areas. Pisco Grapes, their species and their
cultivation areas are:
Pisco Grapes
Quebranta
Species: Vitis vinífera
Cultivation Area: All Pisco Zones
Negra Criolla
Species: Vitis vinífera
Cultivation Area: All Pisco Zones
Mollar
Species: Vitis vinífera
Cultivation Area: All Pisco Zones
Italia
Species: Vitis vinífera
Cultivation Area: All Pisco Zones
Moscatel
Species: Vitis vinífera
Cultivation Area: All Pisco Zones
Albilla
Species: Vitis vinífera L
Cultivation Area: All Pisco Zones
Torontel
Species: Vitis vinífera L
Cultivation Area: All Pisco Zones
Uvina
Species: Vitisaestivales Cinérea E. Vitis vinífera L
Cultivation Area: Cultivation and Production is limited to the districts
of Lunahuana, Pacaran and Zúñiga, in the province of Cañete in the
Department of Lima.
The Pisco Grapes range from less aromatic (such as the Quebranta, Negra
Criolla, Mollar and Uvina grapes) to the most aromatic (such as the
Italia, Moscatel, Albilla and Torontel grapes). The Pisco grapes are
known principally for their fruity and floral aromas, among other
qualities.
The Following Types of Pisco are Recognized:
Pure Pisco: This is Pisco obtained exclusively from one variety of Pisco grapes.
Mosto Verde Pisco: This Pisco is obtained from the distillation of
recently fermented Pisco grapes, but with interrupted fermentation.
Acholado Pisco: This Pisco is obtained from the mix of Pisco grapes,
must from Pisco grapes, completely fermented wines (fresh wines) made
from Pisco grapes, or Piscos made from Pisco grapes.
Regulatory Council on the Pisco Guarantee of Origin
Av. Benavides 2426 of. 203 Miraflores
Lima 18, Perú Telefax: (511) 2664626
mail@consejoreguladordelpisco.pe
www.consejoreguladordelpisco.pe
National Association of Pisco Producers
elpiscoesdelperu
comes
from the genetic mutation from the black grape brought by the Spanish,
which happened due to the plants’ adaptation to the environmental
conditions (rocky soil and desert climate in the Pisco Province, and
which extends to the valleys in the departments of Lima, Ica, Arequipa,
Moquegua and some valleys in Tacna where there are very similar
conditions).
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