ELABORATION PROCESS: PISCOS

Tacama

PISCO HARVEST

Before receiving the
grape, it is regularly
tasted in the field
and some samples are
taken to the laboratory
for analysis. According
to this, the wine harvest

Tacama

DESTEMMED

Stems are removed from
the bunch, which is
the green part of
the grapes.

Tacama

VATTING AND
SHORT MACERATION

Grapes are harvested, fermented and
macerated separately according to
different varieties, and, if possible,
according to lots of land in a same
variety. Maceration period is between
1 to 6 days depending on the variety.
A longer period is needed for aromatic
varieties such as Italia, Muscatel
and Torontel.

Tacama

PRESSING

Pressing in winemaking is
the process where all juice
from pulp is released to
produce the base wine,
without extracting smell
components and herbal or
oily tastes of stems and
seeds.

Tacama

ALCOHOLIC
FERMENTATION

Fermentation temperatures
are 18-22ºC and the
maceration time is between
10 to 25 days, depending on
the grape and the type of
pisco intended.

Tacama

CONSERVATION OF MUSTS
BEFORE DISTILLATION

It is very short, but
it depends on the type
of pisco.

Tacama

DISTILLATION

It is distilled in
copper stills similar
to the ones used in
cognac.

Tacama

COUPAGE

Acholado: Different types
of Piscos are cooped,
not grapes.

Tacama

SEMI-BOTTLING

Pisco is bottled in
carefully washed and
sterilized bottles,
then bottles are closed
with a specially made cork.

Tacama

LABELLING

Labels are put on bottles.

Tacama

READY TO SERVE

When the elaboration
process is finished,
pisco Tacama is ready
to enjoy.

Tacama

ALCOHOLIC BEVERAGES ARE HARMFUL TO YOUR HEALTH.