• Apu Winery

Everyone in the past year has felt the effects of the pandemic; Apu Winery is no exception. Borders closed in Peru, making it impossible to leave or enter the country. Sometimes lockdowns prohibited us from leaving Apurímac to get necessary supplies in Cusco. However, we tried to make the best of COVID by focusing on improving our winery and vineyards.

Despite the frequent border closings and an absence of flights from international destinations, we still managed to import plants from France. The new varieties have just started budding. In 3 years, we hope to be selling wine made from these new plants, including Merlot, Chardonnay, and some surprise varieties we are testing.

vines france, peruvian wine
Picking up new vines in Cusco

Although our winery is always a work in progress, we are working toward its completion. The luxury of time that COVID afforded us, along with special permission from the local authorities to employ locals, allowed us to make progress on the construction of the winery.

high altitude winery, peru wine
Our wine cave is nearing completion

sustainable wine, off grid winemaking
The gravity-flow winery is functioning!

sustainable wine making, peruvian wine
The levels that make gravity-flow winemaking possible

Natural refrigerator in the winery

Fernando had time to brighten our days with an (extremely) blue gate!

While we are grateful for health and the progress made in the past year, we are ready for the pandemic's grips to unfetter so we can return to some sort of normalcy. Please contact us soon in the future if you have a visit to the winery pending! We look forward to welcoming you again.

  • Apu Winery

Nos orgullece anunciar que Apu Winery salió en la última edición de Cosas Perú. En "A pesar de la pandemia: el buen andar del vino peruano" por Paola Miglio, explora el avance del vino peruano en los últimos años. Ella comenta que: "estos últimos años se han asomado algunas alegrías. Nunca antes se le prestó tanta atención en mesas de restaurantes de “alta cocina”, incorporándose al maridaje de menús de degustación. Mientras que algunas bodegas grandes han decidido impulsar su producción de vinos de uvas nobles (Cabernet Sauvignon, Pinot Noir, Merlot, Chardonnay, Sauvignon Blanc y Riesling) y algunas pequeñas se les han sumado desde las alturas (Apu Winery a 2850 y 3300 m.s.n.m.) con valiosos resultados, otras han decidido regresar a los orígenes, recuperar tradiciones, mejorar sus ejemplares finales o incursionar en la elaboración de vinos naturales".

Usando los vinos de Apu Winery como ejemplo, ella dice: "El rosé fue abierto en Año Nuevo. Delicioso. El Sauvignon Blanc aún está esperando un momento especial. No quiero quedarme sin botellas suyas en casa". Esperamos que haya más vino para que más personas disfruten de nuestro terruño pronto en el futuro.

Para leer más, visite: https://cosas.pe/abrebocas/204586/a-pesar-de-la-pandemia-el-buen-andar-del-vino-peruano-por-paola-miglio/

Para seguir a Paola Miglio: https://www.instagram.com/paola.miglio/?hl=en

  • Apu Winery

Updated: Jan 30

Apu winery peruvian wine featured in Whetstone
Apu Winery-Whetsone Magazine

We were thrilled to see our Apu's vineyards and winery featured in Whetstone Magazine's winter 2019 edition. The beautiful piece written by Nico Vera, "The Rebirth of Wine in Peru's Andes" focuses on viticultural practices at a high elevation winery that honors ancestral traditions.

Vera writes "It's been more than 400 years since anyone has attempted to grow grape vines near Cusco, but that didn't stop pioneering winemaker Fernando Gonzales Lattini from trying. In Curahuasi, 10,000 feet about sea level, indigenous farmers plant traditional crops such as potatoes or corn, and they pay reverence to apus, the sacred mountain spirits that protect their harvests. Seven years ago, in this ancestral land, Gonzales-Lattini began to build Apu Winery by hand. After surviving the rainy season fungus, a devastating fire and a bird plague, the vineyard's first vintage in 2017 yielded a small batch of only 150 bottles, including Sauvignon blanc, Cabernet Sauvignon and Sangiovese. That was enough to gain recognition from the country's best sommeliers and to mark the rebirth of wine in Peru's Andes Mountains".

Read Nico Vera's article here:


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