Exploratory Series: Negra Criolla

General Description:

This is our interpretation of what pisco was like 500 years ago. Made from a 2015 harvest of Negra Criolla, the first grape type to ever arrive to Peru, sourced from a high altitude vineyard and produced using ancestral practices. Only 180 bottles have been made available in the US.

Highlights:

• 100% Grapes. No additives, not even water.
• Tasting Notes: Fruit-forward profile with marked notes of blackberry and plum. Persistent finish with a black pepper aftertaste.
• How to Enjoy: sip neat and slightly chilled.

Batch Information:

• Type of Pisco: Pisco Puro
• Harvest Year: 2015
• Alc/Vol: 40.1%
• Number of Bottles: 180

Terroir Summary: This region has a grape growing tradition of over 400 years and utilizes ancestral practices to produce pisco. The vineyard is located at high-altitude, exposing the vines to a large temperature differential and high solar radiation. Additionally, its alluvial soils promote healthier vines with deep root systems. The result is grape clusters with thicker skins and high-sugar concentrations, which leads to a very fruit-forward pisco.

Origin

• Vineyard: Fundo Ananta
• Region: Caravelí, Arequipa
• Family: Díaz Montoya
• Altitude: 1,700 meters above sea level
• Distance from Coastline: 77 km
• Climate: subtropical desert, arid
• Average Yearly Rainfall: 100-300 mm/year
• Soil Type: loam with calcareous remains

Production:

• Ingredients: 100% Grapes. No additives used.
• Harvest Method: 100% Manual. Handpicked grapes.
• Fermentation: natural fermentation using wild yeast, fermented in clay amphoras
• Distillation: Single-distilled in a 500L copper alembic still
• Resting: 8.5 years
• Filtration: non-chill