Region: Nasca/Ica, Perú Microclimate: Coastal desert Elevation: 325-428 meters Soil: Alluvial soil, silt, clay, limestone, sand
Acholado: The perfect balance of aromatics and texture, we blend multiple grape varietals to make our family flagship, the recipe is a secret. Quebranta: Ripe banana, hay, tea leafs, carrots, marzipan Moscatel: Roses, orange blossom, cardamom, red apple skin, bartlett pear Torontel: Herbal, jasmine flower, cucumber, candied fennel Tasting Notes
Harvest/Press: Hand harvested, single press, pomace discarded Fermentation: Natural, indigenous yeast Distillation: Copper pot, single distillation to proof Resting: Minimum 1 year, readiness judged by taste alone
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