What an exciting time at the vineyard, as we start preparing for harvest! The stage of development called veraison has recently passed, and the clusters are maturing perfectly. Our people are working the vineyards, meticulously pruning and maintaining the vines to ensure the vine’s resources are dedicated to producing the sugar in the berries needed to make an excellent pisco wine. Check out the pictures of the Quebranta and Torontel grapes—they are beautiful, strong and healthy! If the weather holds, harvest should start at the end of February or the beginning of March.
Nourished by the soil of Ica. Bathed by the water that trickles down to the coast from the snow-covered Andes, and heated by the same sun once worshipped by ancient Peruvians. In Ica, temperatures hover around 93º Fahrenheit during the day and 50º Fahrenheit at night. This marked contrast exerts an influence on the vines, causing them to develop their remarkable qualities of freshness and vigor.
When January and February arrive, the grapes have ripened, caressed by the warm rays of the marvelous Ica sun and nourished by just the right amount of water, so that the sugars are concentrated in their swelling fruit until they reach 24.50 Brix, which is optimal for harvesting.
The gathering of the clusters of grapes used to make our piscos takes place when our viticultural experts determine that the fruit has fully-ripened. This is the time to harvest, and the time-honored ritual begins.
Our grape pickers flood the fields and handpick the clusters of fruit one at a time, selecting the best from each plant and revealing their perfection. Once the harvest is completed by the end of March, the plants are left to recover until the time comes to prune them in June or July. Once they have been pruned, their vigor and vitality will return, so that the virtuous cycle of pisco, can continue for another year.