ELABORATION PROCESS: PISCO MOSTO VERDE

Tacama

HARVEST

The best grape of Tacama
Vineyard are selected of the
different varieties for making
Pisco: Quebranta, Albilla,
Moscatel, Italy and Torontel,
independently of each other.
The vinification process is carried.
separately from each variety.

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DESTEMMING

Consists of separating the stalk
of the bunch, which is part
of the cluster of green grapes.

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PRESSING

To extract the must, the best
grapes of Tacama Vineyard
are squeezed in horizontal
neumáticas horizontales
pneumatic presses with
special care. 

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ALCOHOLIC FERMENTATION

The must are extracted in the
pressing process and are 
deposited in stainless steel 
tanks, where the fermentation
process begins between 16 °
and 18 ° C, until the must are 
in an ideal density.

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DISTILLATION

When the must partially fermented
arrive at the ideal density,
pass distillation in copper,
stills imported similar to
those used to make cognac
in France. The first liters of 
distillate are call “the head”
and are separated because their
highly alcoholic content, then the
next liters of distillate are collected
and called "Green must Pisco".

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MEZCLAS

For acholado. The "Green must
Pisco" of different varieties
are mixed.

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SEMI BOTLLING

Putting "Green musts Pisco"
in the bottles which are carefully
washed and sterilized, then
proceed to cover the bottle
with a cork specially made.

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LABELING

Bottle of Gran Demonio de 
los Andes comes with all the
necessary information for 
marketing printed in the bottle.
A label is no used in this product.

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READY TO SERVE

When making processes ends
the "Green must Pisco",
Gran Demonio de los 
Andes is ready to enjoy it.

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ALCOHOLIC BEVERAGES ARE HARMFUL TO YOUR HEALTH.