Home » Ica » Page 3
Tag:

Ica

The ultimate guide to wine in Ica, Peru
BeyondPeru FeaturesTravel PeruPeru Wine GuideWine

The ultimate guide to wine in Ica Peru

by Amanda Barnes
written by Amanda Barnes

Ica is Peru’s main wine region, first planted some 500 years ago. Here’s the ultimate guide to wine in Ica in Peru including wineries in Ica, sub-regions in Ica and what wines to drink from Ica.

 

Guide to Ica wine region in Peru

      • Hectares planted: 5,500
      • Producers: 10,000 + growers
      • Avg. vineyard size: < 1 ha
      • Sub-regions: Chincha, Ica, Nazca, Palpa, Pisco
      • Altitude: 0 to 700 m.a.s.l.

Even though Ica is the heartland of Peruvian wine production, it is one of those off-the-beaten-track wine destinations. A sometimes lethal cocktail of fast-moving traffic and reckless stray dogs, combined with the litter lining on the roadside, mean it isn’t the prettiest destination to arrive at either. That being said, those who do make the four-hour journey there from Lima will be rewarded with an authentic experience in the heart of Peruvian wine country.

Continue Reading
0 comment
3 FacebookTwitterPinterestEmail
Peru wine, Peruvian wine, Peru grape varieties
BeyondPeru FeaturesWinePeru Wine Guide

The diversity of Peruvian wine and Peru’s grape varieties

by Amanda Barnes
written by Amanda Barnes

Most wines you’ll try from Peru are made with international varieties such as Sauvignon Blanc and Petit Verdot. However Peru has a natural diversity of ancient grape varieties too. In this interview with Peruvian winemaker Pepe Moquillaza, we look at the diversity of Peru’s grape varieties and see which have the most potential

How diverse are Peru’s grape varieties?

South American viticulture was born in the capital of the viceroyalty, in around 1539 to 1540 (Pizarro conquered Cusco in 1535 and the Viceroyalty was created in 1542). There are records of vineyards being sold by 1549.

The diversity of grape varieties in Peru was wide: from the Criolla grapes, such as the Listán Prieto and Negramoll, to a great variety of Moscatels (Muscats) and Albillas. They were used to make table wines, mistelas and Pisco.

In Peru, the only South American mestiza grape was born: Quebranta. It was a cross between Listán Prieto and Negramoll, a grey [pink] grape of great quality and high productivity.

Peru’s genetic bank of grapevines – like Chile’s – is far from the capital: 1000 km south of Lima are the old wine-producing valleys of the south. And this is where we are already organizing the search for classification and registration of the old varieties.

Which grape varieties do you think have the most potential in Peru?

The country is vast and diverse with many different terroirs. There is evidence, however, that the sands of the desert at altitudes below 800 masl are conducive to making quality Quebranta, Mollar and Albilla. These varieties are very comfortable in sandy loam terrains and their strength is the way they have adapted to scarce water [drought conditions].

Peruvian wine, Peru wine guide, Peru's grape varieties
Sandy vineyard in Ica, Peru

There is also evidence that the highest and stoniest vineyards of the south (at more than 1300 metres above sea level) that offer the optimum conditions for the Negra Criolla [Listán Prieto/País/Criolla Chica] and Moscatel (Muscat) vines. They are quite expressive varieties, but the viticulture system used, which is geared towards Pisco production, tends not to bring out the components that are desirable in wine. We need to change the viticultural methods so they are appropriate for wine production in order to really discover these varieties.

The international grape varieties grown today arrived after the Pacific War and have been planted almost exclusively in the valleys of Ica, Cañete and Chincha at moderate altitudes. In the Ica valley, Torrontés (torontel) works well and offers more freshness than the same variety planted in Argentina. Tacama winery has been successful with Tannat, Petit Verdot and Carmenère; and Intipalka with Sauvignon Blanc and Malbec.

In Chincha, there is a coastal Chenin Blanc that is beginning to get noticed, while a Sauvignon Blanc is being made in Apurimac that is soon going to be something to talk about!

I’m on the hunt to plant Pinot Noir and Riesling in a specific terroir too. It’s not my priority at the moment, but I always have my eyes and arms open!

How is your project, Mimo, going in terms of recovering these old varieties of Peru?

During the Pacific War (1879-1883) most of the haciendas located between Nazca, Pisco and Lima were burned down and so most of our oldest genetic material was lost. For this reason, our job is to recover and give value to these varieties – Quebranta and the Pisco varieties. The international varieties are not Peru’s heritage.

I have two small projects: coastal wines in Ihuanco, 4 km from the sea, with Camilo Quintana; and the desert wines in Ica, 40 km from the sea, with Matías Michelini. We only produce natural wines with Pisco grapes; the base has been Quebranta and some co-fermentations with other Pisco grapes.

This year we have vinified Criolla Negra [Listán Prieto/País/Criolla Chica] and Albilla from the Pisco area near the coast (15 km away) plus some pink Moscatels (Muscats). We have just as much faith in Albilla as we do in Quebranta. If you harvest the Pisco grapes early, you get lower terpenes and great natural acidity. With a careful maceration, a beautiful acidity emerges and it doesn’t feel like a dessert wine!

Photo of Pepe Moquillaza (top) taken by Santiago Barco

0 comment
0 FacebookTwitterPinterestEmail
FeaturesBy RegionPeru Wine GuideWineTravel & CultureFoodieSqueeze

A guide to Ica, the heart of wine from Peru

by Amanda Barnes
written by Amanda Barnes

Peru might not be the very first South American country to spring to mind for wine, but it was in fact the first. The Spanish colonisers wasted little time before planting their first vines on arrival in the mid 1500s, which marked the beginning of Peru’s modern history as a wine producer.

The first vineyards were planted up in the heights of Cusco, near the mecca of Incan Peru – Machu Picchu. However planting was easier in lower lands towards the coast and so the wine mecca soon became Ica, a warm region surrounded by sand dunes and watered by the mountain rivers running through. To this day, Ica is the top spot for wine production in Peru and is also home to the national brandy, Pisco.

On the 14th parallel, the biggest challenge for Ica is producing quality wine with extreme sunshine and warmth. The climate lends itself very nicely to growing grapes high in sugar which are ideal to make equally high in alcohol Pisco; however winemakers have also seen late-ripening varieties with thick skins like Petit Verdot and Tannat adapt well here to create an interesting portfolio of wines.

Written for Around the World in 80 Harvests

What to taste

Quebrada de IhuancoPeru is still finding its feet when it comes to wine varieties, but here are some of the best we have tasted. Pay special attention to the wines made from Pisco varieties by Pepe Moquillaza!

Quebrada de Ihaunco (Quebranta, Pepe Moquillaza)
Winemaker Pepe Moquillaza is on the road to revolution in Peru’s wine scene, and Quebrada de Ihuano is his first apostle. Made from the Pisco grape, Quebranta, the wine is tawny coloured with complex aromas and an attractive structure. It is unlike any other wine on the market in Peru so far, although hold on tight because this harvest he’s producing four more wines from Pisco varieties with Argentine winemaker Matias Michelini.

Don Jorge (Ancellotta, Vista Alegre)
An unlikely Italian variety, Ancellotta works well in Ica offering a mature and ripe nose with a spicy finish and good acidity for the warmer climate here. Another long-running winery in Peru, Vista Alegre dates back to 1857. Try this with rich stew dishes.

80 Harvests: Tacama, South America's oldest vineyardDon Manuel (Petit Verdot, Tacama)
Traditionally used as a backbone for blending, Petit Verdot is rarely seen alone – yet in Ica it takes on a much more approachable, yet still dark, character. A top wine from Peru’s oldest winery, Tacama, which also makes a very appealing Tannat at this level too.

Vinos de Arena (Luna Negra rose, Bernardo Roca Rey)
This rose comes from the lesser-known Luna Negra variety which has been planted in a new vineyard just a few kilometers from the sea on a sand dune. The maritime influence is very present resulting in a refreshing, salty pink with attractive red fruit to balance out the characteristic salinity. Cool.

Intipalka (Sauvignon Blanc, Viñas Queirolo)
Probably one of the brands you will most likely see outside of Peru, Intipalka is an ambitious project making some 8 million litres a year. Their Sauvignon Blanc has lots of bright citrus and white fruit making it a very quaffable white to pair with ceviche and summertime.

Inquebrantable 1 (Pisco, Pepe Moquillaza)
I had to pick a Pisco of course, even if it isn’t strictly wine any more. This one started out as a wine made from 100% Quebranta, and now as the producer Pepe would say – it has moved on to become a spirit in more ways than one. This Pisco is complex: fresh apples muddle with warm hay and earthy notes, the mouth is voluptuous with a savoury note and oriental spice. The smooth creaminess lulls you into a false sense of security, forgetting its high alcohol content. Drink it straight.

What to eat

Native cuisine at Central

Peru is a hotbed of great cuisine. Renowned as one of the top gastronomy destinations in the world, Peru’s capital, Lima, is a foodie’s paradise. Make sure to try plenty of local dishes including Ceviche, Lomo Saltado (spicy stir fried beef) and Cuy (spit-roast guinea pig).

A top restaurant pick in Lima is Central, the flagship of young gun chef Virgilio Martinez who is a master of reinterpreting native ingredients and elevating them to a new level.

In Ica proper, you’ll find more local restaurants serving up hearty dishes of Peruvian favourites. Try La Olla de Juanita to experience a popular local eatery where the plates are even fuller than the bursting-at-the-seams restaurant.

80 Harvests: View from the wine resort of IntipalkaWhere to lay your head…

Stay between the vines at Quierolo wine resort. Just outside of the town of Ica, you’ll have a vista of the vineyards and wine tasting on hand for your stay. Enjoy an afternoon siesta by the swimming pool as your soak up the eternal Ica sunshine.

What to do

When in Peruvian wine country, you have to visit the oldest winery in South America – Tacama. Founded in 1540, there is plenty of history here and the winery is well-equipped for tourism (a rarity in Peru) with an explanatory video, professional tasting room, restaurant and an outdoors folkloric dance each day at midday.

For adventurists, step into the sand bowl town of Huacachina where you can try out a sand buggy and sand boarding.

0 comment
1 FacebookTwitterPinterestEmail
Newer Posts
Older Posts
Close