• Apu Winery

Updated: Aug 8, 2019

Grape rootstocks provide resistance to diseases and pests, promote a more extensive root system and improve tolerance of calcareous soils (Perry and Sabbatini). Because of their indispensable influence on the future success of vines, we carefully select rootstocks that will best adapt to our vineyards.

The great majority of the vines we imported from France were grafted with the Fercal rootstock. Genetic analysis showed this variety is a cross between Berlandieri Colombard #1 B and 31 Richter, as seen below:

In addition to being one of the most adequate for limestone soils, the Fercal rootstock is also resistant to chlorosis, downy mildew and anthracnosis. It moderately protects against gallicolae phylloxera and has a very high tolerance to radicicolae phylloxera.

We don't know of any availability of the Fercal rootstock in South America; the majority of grapevines with this graft are located in France. Planted over an estimated surface area of 30,000 hectares, vines with this graft are found in Champagne, Aquitaine, Charentes, Alsace, Midi-Pyrénées, Val de Loire, Provence-Alpes-Côte d’Azur, Languedoc-Roussillon and Rhône-Alpes (Barbe).

We believe that with the Fercal variety, our new grapevines will thrive in our limestone soils. Selecting the best rootstocks, tending to each and every vine, hand picking the best grapes- all are part of the meticulous viticultural process at our winery.


Julien, Barbe. “Catalogue of Vines Grown in France.” Plant Grape, plantgrape.plantnet-project.org/en/porte-greffe/Fercal.

Perry, Ron, and Paolo Sabbatini. “Grape Rootstocks for Michigan.” MSU Extension, www.canr.msu.edu/grapes/viticulture/grape-rootstocks-for-michigan.

  • Apu Winery

Updated: Aug 17, 2019

Our high mountain vineyards have an inherently low yield. While the relationship between yield and grape quality is hotly debated, we strongly believe that our wine has exceptional quality and intensity because of a meager grape yield of less than 1 ton per acre. For us, a small crop and smaller berries means more concentrated flavors.

Many factors influence our grape output, including the age of our plants, poor soils, high altitude and occasional spring damage.

1: Age of our plants

Imported from Chile in 2015, our Sangiovese, Sauvignon blanc and Cabernet Sauvignon vines are currently the only plants in production at Apu. These young plants currently produce grapes that are sparse and small, although their size is increasing with each season.

2: Poor soils

In Apu’s vineyards, a thin top layer covers rocky limestone soils, forcing the vines’ roots to seek nutrients and moisture deep below the surface. That vine stress forces the development of grapes instead of leaves and canopies, producing smaller berries and thus, lower yield.

3: High-altitude

There is less oxygen at our extreme high altitudes. Plants that receive less oxygen absorb nutrients slower and therefore grow slower. The end result is smaller berries with a high ratio of skins and pips to juice and more concentrated phenolics, the chemical compounds responsible for intensity in wines.

4: Occasional spring damage

Hailstorms can be a threat to our vines. For example, in the spring of 2018, large hailstones destroyed about 30% of our grapes. This makes our production per vine even more meager, but gives us more concentrated fruit.

In conclusion, these 4 factors all contribute to low yield, meaning we have smaller grapes with more intense flavors and aromas. The end result is a unique, premium Peruvian wine.

Works Consulted:

Echeverría, Gerardo, et al. Effects of Soil Type on Vineyard Performance and Berry Composition in the Río De La Plata Coast (Uruguay) . 3rd ed., vol. 51, Oeno One, 2017,

“Learn Everything about the Soil, Terroir and Climate of Bordeaux.” The Wine Cellar Insider, www.thewinecellarinsider.com/wine-topics/dirty-little-secret-soil-terroir-bordeaux/.

  • Apu Winery

Updated: Aug 17, 2019

The Pacific coast, Amazon rainforest and the Andes supply boundless native ingredients to create some of the most delectable food in the world: Peruvian cuisine. In this post, we chose some of our favorite Peruvian dishes and paired them with our high-altitude Peruvian wine. We believe the terroir of our vineyards can be appreciated even more when our Rosé, Cabernet Sauvignon, Sauvignon Blanc, and Sangiovese accompany the edible treasures of Peru.


Apu's Sangiovese rosé has flavors of chocolate-covered cherries, blackberries, mint and butterscotch. The acidity and fruity nuances of this wine are an ideal combination with seafood and fish. Quick contact with grape skins during fermentation give our rosé subtle tannins and more structure, which make it a perfect match for the robust flavors of this risotto-style seafood dish.


A tasty stir-fry dish, lomo saltado exemplifies the fusion between Peruvian and Chinese cuisine. Our Cabernet Sauvignon tastes of prunes and blackberry with nuances of chocolate. The strong tannins, acidity and berry flavors of this wine pair exquisitely with this typical dish made with filet mignon, vegetables, cilantro and soy sauce.


Rocoto relleno needs an acidic wine to cut though its spicy, hearty flavors. Our Sangiovese, with hints of cherry, strawberry and licorice, is a perfect match. The fruitiness and strong acidity of the wine accompany the sweet and spicy pepper stuffed with meat, cheese and vegetables.


Our french-style Sauvignon Blanc has hints of pears, apple and pineapple, which make it a quintessential wine to combine with any white fish or seafood. This iconic Peruvian dish is made from raw fish, lime juice and spicy pepper. For pairing, the sourness of the lime and the spiciness of the hot pepper harmonize exceptionally well with this wine.

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