• Apu Winery

Updated: Aug 18, 2019


Cosecha: 15 oct 2018

Cantidad: 110 kg Alcohol: 12.5% Maduración: 6 meses en barrica. 3 en acero

Maceración: 3 días prefermentativa con 10% raspones

Notas de Cata:

Fruta roja (cerezas)

Butterscotch Charqui Acidez mordiente

  • Apu Winery

Updated: Aug 17, 2019

Tannat has historically been associated with southwestern France and Uruguay, but we hope that in 5 years, people will associate this variety with high-altitude Peruvian wine. We recently planted Tannat vines from France in our vineyards at 2850 meters (9,350 ft) above sea level.

There isn’t a precedent for growing this variety at such high altitudes. In Madiran, France, the average elevation is 128 m (420 ft). In Uruguay, most Tannat vines are grown at low altitudes on the coast in the departments of Colonia, Maldonado, Carmelo, Canelones, Rivera and Montevideo.

Tannat wine is typically acidic and astringent. Due to the cool nights at our high altitudes, we expect that acidity to be even more notable. Following techniques currently used in Tannat production, we may blend ours or use micro-oxigenation to soften the tannins . We will also make a Tannat rosé, limiting the contact with the skins during maceration in order to keep the wines from getting too tannic.

A consultant from France recommended we plant Tannat here in the Andes because the vines are resistant to mold and fungus, as issue we face during rainy season. The plants also do well in areas with extreme diurnal temperature variations, which is one of the defining characteristics of our terroir. Overall, Tannat is an adaptable plant that can grow in a variety of climate conditions. We expect to produce a bold and delicious Tannat wine in 3 years. Please stay tuned as our vines mature!


Slinkard, Stacy. “Why You Want To Drink More Tannat Wine.” Wine Folly, 2 Apr. 2018, winefolly.com/review/why-you-want-to-be-drinking-more-tannat-wine/.

“Tannat.” Wikipedia, Wikimedia Foundation, 1 May 2019, en.wikipedia.org/wiki/Tannat.

  • Apu Winery

Updated: Aug 18, 2019

Last month we discussed how our calcium-carbonate rich (CaCO3) soils provide innumerable benefits here at Apu Winery. We would like to explore this subject more, focusing on how the pH and nutrients of our limestone soils affect the acidity (and therefore the general flavor and quality) of our Peruvian high-altitude wine.

Our soils have a pH between 7.8 and 8, which means they are moderately alkaline. Alkaline soils, especially calcareous alkaline soils, tend to produce grapes with higher acidity. As Jon Iverson states in "Home Winemaking Step by Step", most grapes should have a pH between 3.2 and 3.4 (35) when picked. With the assistance of our soils, our grapes easily reach the desired pH before harvest. For example, last October, at peak ripeness, our 2018 Sangiovese grapes measured a pH of 3.32. We can thank the crumbly layers of earth that provide a habitat for our roots and vines for this.

Calcareous soils cause acidity in grapes and wine in a couple of ways. First, calcareous soils don’t retain heat and therefore have lower temperatures than other types of soils. Because of this cooler temperature, the grapes ripen more slowly, allowing them to develop perfect ratios of sugar and acidity. Second, calcareous soils are high in calcium but low in other nutrients such as potassium. It has been shown that the combination of low potassium and high calcium produces grapes and wines with optimum acidity (Tablas).

Calcareous soils not only lack potassium, but also tend to lack nitrogen, phosphorous, zinc and iron (Management). We add these nutrients to our drip irrigation system to ensure the plants get what they need to produce healthy, robust grapes for our high altitude wine.


Iverson, Jon. Home Winemaking, Step-by-Step: a Guide to Fermenting Wine Grapes. Stonemark Pub. Co., 2009.

“Management of Calcareous Soils.” Calcareous Soils | FAO SOILS PORTAL | Food and Agriculture Organization of the United Nations, www.fao.org/soils-portal/soil-management/management-of-some-problem-soils/calcareous-soils/en/.

“Why Limestone Matters for Wine Grape Growing.” Tablas Creek Vineyard Blog, 26 May 2010, tablascreek.typepad.com/tablas/2010/05/why-limestone-matters-for-viticulture.html.

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