After vintage, the Quebranta grapes are crushed and pressed. Then, the grape pressing are transferred to casks where fermentation begins. Eight days later, the famous "cachina" is ready. During the third week the must is distilled in stills or alembics.
The result is a unequaled Pure Peruvian Pisco, unique in the world.
This product was added to our catalog on Friday 05 December, 2008.