• Apu Winery

Updated: Nov 8, 2019

We recently planted 4,000 ungrafted Malbec vines in our vineyards at 2,850 and 3,300 meters. It is widely known that the main risk of own-rooted vines is their susceptibility to phylloxera, a tiny aphid that eats the roots of vitis vinifera, capable of wiping out entire vineyards.

Despite this risk, we are interested in exploring the benefits of ungrafted stalks. Some arguments in favor of own-rooted vines include: production of more balanced, intense wines, more uniform clusters, faster maturation periods and consumption of less water (Stolpman).

There are precedents that show that our remote location and high altitude could protect our vines from phylloxera. In the late 1800's, a few vineyards mysteriously survived the pest that devastated the vast majority of Europe's vitis vinifera. The article “Islands Safe from Phylloxera's Destruction: Survival, Renewal and Magic in the Vineyards of Italy”, proposes that low temperatures at high altitudes most likely prevented phylloxera from infesting vineyards in Val d'Aosta in the Italian Alps.

Another example was seen in Montalcino, in southern Tuscany, where isolation from other vineyards presumably acted as a safeguard against the plague, the dense woodlands and hungry birds protecting the vines. We are located far away from the vast majority of Peru's vineyards that are located on the coast.

We hope that the two factors working in our favor, our extremely high altitude and remote location, will protect our Malbec from phylloxera. If we are lucky enough to avoid the unfortunate fate, it will be interesting to see if our wine from ungrafted stalks is more intense, ages better or shows other unique qualities.


Singleton, Kate. “Islands Safe from Phylloxera's Destruction : Survival, Renewal and Magic in the Vineyards of Italy.” The New York Times, The New York Times, 10 July 2004, www.nytimes.com/2004/07/10/style/islands-safe-from-phylloxeras-destruction-survival-renewal-and-magic.html.

Stolpman, Peter. “Own Rooted Vines: The Risk.” Stolpman Vineyards, 21 June 2017, www.stolpmanvineyards.com/blog/vineyard-revolution/own-rooted-vines-the-risk/.

Zecevic, Aleks. “Own Rooted vs. Grafted Vines: Which Make Better Wines?” Wine Spectator, 13 Apr. 2018, www.winespectator.com/articles/do-grafted-or-own-rooted-vines-make-better-wine

  • Apu Winery

Updated: Jul 27, 2019

There are many factors that help determine when it’s time for harvest, but all viticulturists use a mix of science and intuition to make their decision. Achieving the right balance of sugar, acidity and tannins during the ripening process of the grapes will result in a wine with great equilibrium.

From a scientific perspective, the sugar and pH levels must be optimal before harvest. The yeasts need the right amount of glucose to convert the juice into wine. Brix is a measurement of the sugar content of the grapes. Ideally, Brix levels should be between 24°-26° for red grapes and 22°-23° for white.

We also measure the acidity to know if the grapes are ready. As the fruit ripens and sugar levels increase, pH rises and acidity drops. We need to maintain certain levels of acidity so the wine is well-rounded, so we strive for a pH of around 3.2-3.4.

One must also consider the physiological changes of the vines. Fernando checks the color and texture of the grapes, stems and seeds. Grapes that are ripe will have bright, plump fruit. Stems and seeds will be brown. The seeds should also be hard but easily chewed.

Finally, intuition comes into play throughout this whole process, but especially when we taste the grapes. When the grapes are at their peak, they will taste sweet, be slightly acidic and the tannins will be notable. The characteristics of each variety will also be easily distinguished.

In summary, determining the ideal moment to harvest requires science and intuition. Taking all this into consideration and making a precise decision about when to pick grapes allows us to bring out the full qualities of our terroir and make the best quality wine.

  • Apu Winery

Updated: Aug 18, 2019


Cosecha: 20 septiembre 2018

Cantidad: 160 kg Alcohol: 12.5% Maduración: 3 meses en acero

Maceración: 3 días prefermentativa

Notas de Cata:

Afrutado con notas de durazno y pera Buen equilibrio de acidez y alcohol

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