- Varietal: Italia
- Vintage: 2015
- Vineyard: Fundo Puente Viejo
- Family: del Carpio
- Region: La Huaca, Mala, Lima
- Distance From Coastline: 3km
- Climate: Warm, arid
- Soil: Clay Loam
- Rainfall: 5mm/annual
- Altitude: 5M Above Sea Level
- Terroir: Predominantly clay loam soil with high mineral concentration in topsoil. Located on a plain exposed to ocean breeze, which result in grapes with higher levels of acidity and minimality.
Batch Characteristics:
- Grape Variety: 100% Italia
- Harvest Method: Handpicked
- Harvest Year: March 2015
- ABV: 40.2% ABV
- Bottling Volume: 750ml
- Master Distiller: Fredy Puma
- Batch Size: 135L
Production Process:
- Ingredients: 100% Italia Grapes, no additives or additional ingredients
- Fermentation: Spontaneous, wild yeast. Mosto Verde Partial Fermentation (info below)
- Distillation: Single distillation to proof in copper alembic stills.
- Resting: 8.5 years, no dilution, additives, or wood contact.
- Filtration: Non-chill
About Mosto Verde Partial Fermentation (SUYO’s Words:)
For a mosto verde, the fermentation process is interrupted. The time of fermentation varies greatly depending (mostly) on temperature but is usually around 6 days at 20 degrees Celsius. At this point, the freshly fermented generally lies be between 1.01-1.04 specific gravity. However, similar to pisco puro, there is no written rules regulating this range.
No additives (such as sulfite or potassium sorbate) are used to stop the fermentation, it is simple then transferred to the pot still for distillation.In this case, the yeast has not finished converting all the sugars into ethanol/byproducts and typically results in a pisco with more aromatic components and more velvety texture.
That being said, we do not consider that all mosto verde piscos are “better” since the flavor profile depends on several other factors. Finally, since it is distilled from a partially fermented must with lower ABV, you require more fermented must (and thus more grapes) to produce 1L of pisco. So, while for a pisco puro you typically require 7-8kg of grapes, for a mosto verde you require about twice as much, 14-15kg.
Tasting Notes:
Sweet honey, plums, lime zest, minerality and a touch of white grape on the nose. Light creaminess, some slate like minerality, touch of rosewater and apricot. The palate is rich and velvety, it’s grape driven on the palate without astringency. Plenty of honey, minerality, orange peel and white grape, a touch of violet and pepper. Clean finish, pleasant and fruit driven, orange peel, honey, plum and grape persist with pleasant, balancing minerality. Often I find unaged fruit distillates have a diesel-y quality or a chemical trace of acrid bitterness on the finish but that is absent here: pure, supple, fruit and a hint of salinity and minerality to up the complexity. Gorgeous and well composed.
