The production of pisco today follows very strict regulations. After destemming, the grapes are carefully pressed without crushing the seeds, and they ferment for about fifteen days in tanks or traditional clay jars. The distillation process is slow and done in small quantities, using specialized copper or tin stills. To ensure quality, the initial and final product of distillation is not used, and the distillate must rest for at least three months in tanks before bottling. No additives are allowed.
€37,39
53.41€/per litter
2 in stock
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