All along its geography, Chile has diverse and extraordinary natural conditions, which, together with the effort of its people, produce the most delicious and exotic natural products, among them the most craved, Pisco. Pisco is a pure and aromatic spirit obtained from muscat grapes that are produced in a microclimate unique in the world, which, most appropriately, has been dubbed " Zona Pisquera " (Pisco Producing Zone). It is also a perfect conjunction of man, sunshine and the land of Elqui Valley. Each of these elements contributes its best to give birth to this "ambassador" which has gained a niche in international markets.

History

Due to the qualities of its valleys and climate, the Coquimbo region became, after the Spanish conquest , one of the preferred areas for the early production of crops originating in the Old World. The qualities of the northern grapevine rapidly spread. By the end of the 19th century the name Pisco was associated with good quality brandy.

The prestige of Pisco was officially recognized in 1931 when it was granted " Appellation of Origin ", i.e., Pisco can only be produced and bottled between the regions of Atacama and Coquimbo, a geographical area defined by law.

Production of Pisco in Chile

The Pisco producing zone is a true miracle of nature, being a geographic area unique in the world. It is made up of narrow valleys of fertile soil surrounded by hills permanently bathed in sunshine: Copiapo, Huasco, Elqui, Limari and Choapa. The climate is warm and dry with sharp contrasts of temperature between day and night and the most transparent atmosphere of the world. Thus, it can be said that it is an ideal ecosystem for the production of the aromatic muscat grape from which Pisco is made.

Production Process

The production process begins with the grape harvest, which is done manually, and extends from February through May. Most grape growers own small land areas and provide the grapes they grow to the Cooperative, which carries out the whole process, including its marketing.

The grapes are meticulously selected and, after the pressing process, fermentation begins in special casks using the native yeasts, sugar is transformed into alcohol. Along this process, the must -derived from the same grapes- will make of Pisco Capel an aromatic, transparent and unmistakable spirit.

Distillation

The wine already fermented and meticulously decanted is distilled in discontinuous type stills which provides the process the necessary slowness that will give the liquid obtained optimum quality and purity. During this process, the product acquires the fine aromas characteristic of this zone.

Rest Time

The purpose of having Pisco rest for different periods in good quality oak and evergreen beech casks is to achieve small final transformations that smooth its new distillate character without altering the aromatic conditions of its primary -grapes- and secondary origin, i.e., the distillation processes. Finally, after passing through the most stringent quality tests in each stage of the process of manufacturing, Pisco is carefully bottled, ready for distribution both within the country and abroad with its attractive red livery. It has been a long road full of magic, life and generous work that end up in the exclusive flavor of sharing good moments with Pisco of the Elqui Valley.