1. Harvest Harvested from Ica land parcels, traditional grape harvesting methods of Peru which give good yields and quality Harvesting of grapes

2. Cleaning and Maceration The grape goes through a cleaner and press (free of twigs, leaves and such) to a container for its maceration (a recommended operation to favor the resulting wine with flavors and aromas). This is used for aromatic Piscos. Cleaning and pressing

3. Fermentation It macerates for a few hours and the top quality central portion (mosto yema) is separated from the pressed to transfer the central portion (mosto yema) to plastic or stainless steel tanks, where they ferment for 10-12 days. In this part the temperature and density must be controlled every day. The temperature should not exceed 27 ºC and the density should drop continuously to less than 1. Temperature measuring process

4. Distillation When the fermentation is complete and the sugar content is at 0, it is pumped to the copper still’s 1,100 lt. vat and it is distilled. The still is heated with gas. Alter a few hours, the first drops fall. This first part is what is termed the “head” and is discarded (here the oenologist’s knowledge comes in to know when to cut off the head) as it contains toxic substances like acetone and ethanol. Pisco is the Herat or body that comes after this and is distilled to 38 to 48º level of alcohol. What continues to come out after having achieved the alcohol desired level is separated and is known as the “tail”, which is also toxic (fusel oil) and it is discarded as it is almost water having a lesser alcohol level. The body generally has a content of 41 to 43.5 degrees….each one chooses at what degree they want to cut off. Then for a period of 6 months it is sent to a container, and then it gets passed on to stainless steel containers to be filtered and bottled. Periodic control by lab technicians

5. Bottling and Silk-screening The bottling process adhered to the highest sanitary standards. The boxes and hang tag are meticulously silk screened in order to achieve a high relief effect. Placing of labels

Courtesy of: Edwin Landeo, engineer

Juan Mendiola and Edwin Landeo, recognized Peruvian oenologists in charge of the preparation of QOLLQE Boutique Pisco