The Power of Time: How the Andes Give Apu Wines a Unique Advantage

In winemaking, timing is everything. At Apu Winery, we are fortunate to have the gift of time on our side. Located at 2,800 meters above sea level, our vineyard benefits from one of the longest grape ripening periods in the world - 8 to 9 months from budbreak to harvest. That’s 2 to 3 months longer than most traditional wine regions, where the typical growing season lasts only 5 to 6 months.

This slower, extended ripening period, known as “mayor maduración fenológica”, isn’t just a

function of altitude. It’s made possible by our consistently mild, frost-free climate, which offers an unusually stable environment for grapevines to thrive.

Why Can Grapes Ripen for So Long at Apu?

The key lies in the unique climate and geography of our high-altitude Andean site:

• No Harsh Winters, No Snow, No Freezes- Unlike regions such as Bordeaux (France), Willamette Valley (Oregon), or Mendoza (Argentina), where growers must wait for the danger of spring frost to pass before pruning or budbreak, Apu enjoys a year-round temperate climate. There’s no risk of freezing temperatures that would damage early vine growth.

  
  

• Stable Temperatures and Predictable Weather- Our mild climate, with warm days and cool nights, allows for gradual, uninterrupted grape development. In contrast, many traditional wine regions must race to harvest before autumn rains, hailstorms, or early frosts arrive.

  
  

• High Elevation and Intense UV Radiation- The thin Andean atmosphere exposes our grapes to high levels of UV light, which encourages thicker skins and richer phenolic compounds, crucial for color, tannin, and antioxidant content.

The Benefits of Extended Phenological Ripening

Letting grapes ripen slowly over 8 to 9 months yields extraordinary benefits for quality and expression:

1. Superior Flavor Development: Extended time on the vine gives grapes the chance to develop layered aromas and deep flavor complexity, from wild herbs and floral notes to concentrated black fruits and subtle spice.

2. Natural Balance of Sugar and Acidity: Slow ripening ensures natural acidity is preserved, even as sugars rise. This leads to wines with freshness, structure, and the ability to age beautifully, without relying on cellar manipulation.

3. Elegant Tannins and Phenolic Maturity: The extra time allows grape skins and seeds to fully mature, softening tannins and enhancing the wine’s texture, color, and depth, especially in red varietals like Malbec, Tannat, and Pinot Noir.

4. Minimal Intervention: With naturally balanced grapes, we can follow a minimal intervention philosophy in the winery, producing wines that are pure expressions of place and time.

How Apu Defies the Limits of Traditional Wine Regions

In cooler wine regions such as Burgundy (France) or the Mosel (Germany), the growing season is compressed due to colder winters and the ever-present threat of spring frost or early fall freezes. Vineyards in these areas often prune later and harvest earlier, sometimes before grapes have reached full phenolic maturity.

Even in warmer climates like Napa Valley (California) or Mendoza (Argentina), growers must contend with heat spikes, water stress, and unpredictable weather, often forcing an earlier harvest.

By contrast, the high-altitude, equatorial location of Apu Winery provides an incredibly rare combination of sunlight intensity, stable temperatures, and frost-free conditions that allow our grapes to ripen slowly—on their own terms.

The Magic of Limestone Soils: Nurturing Grapes and Crafting Exceptional Wines

The interplay between soil and vine is a delicate dance that shapes the very essence of a wine's character. Among the myriad of soil types, limestone holds a special place, renowned for its ability to bestow optimal conditions for grape cultivation and the creation of exceptional wines. Today, we will explore the qualities of Apu’s limestone soils.

Limestone, a sedimentary rock primarily composed of calcium carbonate, possesses unique attributes that contribute to its allure in winemaking. Its porous nature allows for excellent drainage, ensuring that excess water is swiftly and efficiently whisked away. This characteristic prevents waterlogging, a condition that can harm the vine's root system and impede its growth. By maintaining the perfect balance of moisture, limestone soils encourage healthy vine development and contribute to the overall vigor of the vineyard.

Beyond its drainage prowess, limestone soils also offer a rich mineral composition. Calcium, magnesium, and other essential minerals present in limestone infuse the soil, adding depth and complexity to the grapes' nutrient profile. As the vines delve their roots deep into the limestone, they draw out the earth's terroir, translating it into the grapes' characteristics. This symbiotic relationship between soil and vine culminates in wines that display a captivating mineral character, contributing to their complexity and long-term aging potential.

The vineyards of Apu Winery, perched at remarkable elevations between 2,850 and 3,300 meters above sea level, benefit from the unique climatic conditions that come with high-altitude viticulture. The cool evening temperatures and ample sunlight at these heights allow the grapes to ripen slowly and develop intricate flavor profiles, all while retaining vibrant acidity. Combined with the limestone soils' mineral infusion, this elevation advantage results in wines of exceptional finesse and structure.

This harmony between soil, elevation, and winemaking craft yields wines that reflect the captivating essence of their origin. These wines bear the hallmarks of limestone's influence—a testament to the harmonious relationship between earth, vine, and the hands that shape them.

Closing the Sustainability Loop with Guinea Pig Manure

It is clear that we have many unique challenges at Apu Winery, as the thin air, intense sunlight, and extreme temperature fluctuations impact the health and productivity of our vines. To combat these challenges, we have implemented a number of sustainable practices, including using guinea pig (known as “cuy” in Peru) manure as fertilizer.

Guinea pigs have long been a staple of the Peruvian diet and economy, and they are commonly raised in rural households throughout the country. Their manure is rich in nutrients, including nitrogen, phosphorus, and potassium, all of which are essential for plant growth. For centuries, Peruvian farmers have used guinea pig manure to fertilize their crops, and now, we are following suit.

We collect the guinea pig manure from local households and compost it for several months before being spread in the vineyard. The composting process helps to eliminate any pathogens or harmful bacteria that may be present in the manure, while also breaking down the organic matter and releasing the nutrients that the vines need.

Since implementing this practice, we have seen improved soil health and increased grape yields. The manure helps to improve the soil's water retention, allowing the vines to better withstand the arid conditions. Additionally, the nutrients in the manure help to nourish the vines and promote healthy growth.

In conclusion, using guinea pig manure as fertilizer in a high-altitude vineyard in Peru is a sustainable and effective way to improve soil fertility and promote healthy plant growth. It is a traditional practice that has been used for generations and is now being rediscovered as a valuable tool in modern agriculture. By incorporating this natural fertilizer into our farming practices, we will continue to produce high-quality grapes and world-class wines for generations to come.