Moquegua: Wine Valley
Cocktail Magazine edition No. 60, grateful for the opportunity.
I begin this article by sharing some information that I have received regarding the internal consumption of pisco. It is said that it's only ½ liter per capita per year in Peru. In other countries, this consumption can reach 2 liters per capita. This is despite the efforts of producers, professionals, enthusiasts, and the government to promote pisco, which is our National Cultural Heritage. It cannot be guaranteed that pisco is known and consumed throughout Peru. In fact, in Lima, we cannot find all the brands that are produced, especially those from more remote regions like Moquegua. How can we increase consumption? This is a question to consider.
Currently, we have more than 600 valid authorizations to use the Pisco Appelation of Origin, of which approximately 10 are large wineries producing over 20,000 liters annually. The rest are small or medium-sized. Some don't even have vineyards, which shows the fragility of our pisco industry. We produce an average of 8 to 10 million liters per year, and only 15% is exported.
It's very difficult for small producers to reach markets, especially Lima. I had a pisco supplier from Caraveli, Arequipa, who was very close to my house. Whenever I needed pisco for personal consumption or for my students at school, I would buy some amazing Moscateles or Negras criollas (Muscats or Black Creole). I used them as samples of grape varieties in my classes. I learned to look for these piscos that don't reach Lima: from small producers, with low production, made with passion & care. It must be said: without passion & without good mood pisco cannot be made. There's no way.
The same thing happens with the piscos from Moquegua. There are good brands that can be found in Lima, especially in supermarkets. But there are others that are not seen, that don't reach the market. Like the piscos from Arequipa, the Negra Criolla (Black Creole), Moscateles & Italias from Moquegua are the best: at 42° or higher, fresh, balanced, and well made. During the colonial period, Moquegua was the largest producer & exporter of wines and spirits. It was the route taken by mule trains carrying spirits to the mines of Potosí in Bolivia. In the 17th century, more than 130 wineries operated producing 13.5 million liters of wine & spirits.
The climate and soils of Moquegua are ideal for viticulture: warm, temperate, sunny, with an average annual temperature of 17°C, dry, humidity of 48% to 58%, and low mountain and subtropical desert. In winter, the temperature drops, allowing for good rest. The soils are sedimentary, volcanic, brown clay, stony, loam, sand, and pebble. The Moquegua valley has two productive zones: the Osmore River in the upper part of the valley and Moquegua in the lower part, following the river of the same name. There are approximately 500 hectares of vineyards.
I don't want to end without wishing you all the best for the coming year. May it come with good health and work.
Sharing a link to the
Pisco Festivals
Cheers! Always drink responsibly.
Til next time!
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Revista Cocktail No. 60 january 04, 2023.
Cocktail magazine (spanish) in issuu
Pisco & music
January 2023.
Where pisco is the only protagonist!
#lapiscoteca #piscosour #winelover #pisco #pasionporlacata #bar #elpiscoesdelperu #vino #vinosdelperu #pisco #piscolover #Lima #Peru #Moquegua #Tacna #Arequipa #Ica
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