Wine in Peru: Steady Growth Toward the Future

When people think of wineries and vineyards in South America, Chile and Argentina usually come to mind. In fact, according to statistics released by the Wine Institute in California, out of 63 wine-producing countries, Argentina and Chile were #5 and #6, respectively. While Argentina made 4.72% of the world’s wine in 2015, Chile made 4.54%.

Historically, Peru has not been a top producer or exporter of wine. In the same study by the Wine Institute of California, Peru was #33 of 63 wine-producing countries, making only .25% of the world’s wine. However, since this study was completed in 2015, wine consumption, production and exportation have increased drastically. According to ADEX, the office that oversees exports in Peru, between January and October of 2017, the exportation of Peruvian wine increased by 48%, reaching almost 1,000,000 USD. More than half of those exports were sent to the USA. The UK was second on the list, followed by Germany, Chile, Costa Rica, Japan, Canada, France and Switzerland. Peru’s largest wineries were responsible for this increase, among them being: Tacama (Tacama), Tabernero (Tabernero & Vittoria), Queirolo (Intipalka & Queirolo), Ocucaje (Ocucaje), Vista Alegre (Vista Alegre & Picasso).

Even more exciting, not only is production increasing, but so is the consumption of wine in Peru. A separate study conducted by the Wine Institute showed that demand for wine in Peru surged more than 17% from 2013 to 2015, one of the highest rates of all the countries on the list.

The parallel between both studies is positive for the entire wine industry here. Now that Peruvians are drinking more wine, they can look to the internal market to satisfy their needs. We hope to see more high-altitude, craft wineries like Apu throughout the Andes to help fulfill consumers' needs in Peru.

While we experience this rapid growth of demand and supply, both producers and discerning consumers should apply uncompromising criteria to protect the quality of all the wine produced in Peru. We believe that by investing the necessary time and resources, exports and demand will increase even more and Peruvian wine can become among the best in the world.

Sources:

Wine Institute https://www.wineinstitute.org/resources/statistics

https://larepublica.pe/economia/1165360-exportacion-de-vino-peruano-crece-en-casi-50

https://gestion.pe/economia/vino-peruano-conquista-15-mercados-internacionales-142447

On Top of the World at Apu Winery

Apu Winery is unique for a multitude of reasons, including its high-altitude, proximity to the jungle, pruning schedule and soils. For our first blog post, we would like to focus on the significance of the elevation of our winery and vineyards, which reach an astounding 3,300 meters (10,826 feet). Curious oenophiles often ask us: how does this altitude affect the viticultural conditions and the flavor of our wine? What are some of the challenges we face when working so high in the Andes? There are many successful high-altitude vineyards across the world, including Colomé Winery in Salta, Argentina (3,108 meters/10,200 feet) and LVMH Winery in China (2,600 meters/8,530 feet), proving that it can be beneficial to grow grapes in the world’s most extraordinary mountain ranges.

First, here at Apu Winery, we benefit from a drastic thermal amplitude. Daytime temperatures can reach 40 °C (104 °F), while nights can cool to 2°C (36 °F). However, due to our proximity to the jungle, it never freezes in the Curahuasi Valley, as it does in areas farther away from the equator. These hot days and cool nights provide acidity and balance, important qualities of a fine wine.

Furthermore, because of our extreme elevation, we are closer to the sun. This proximity to the UV rays makes our grape skins thicker, allowing for more concentrated flavors, aromas, and color in the fruit. Also, polyphenols develop in these dense skins, which makes wine our wine rich in antioxidants.

It is widely known that there is less oxygen at higher altitudes. We believe the lack of oxygen works in our favor during the wine-making process, as it delays fermentation. A slower fermentation allows for increased extraction of flavors, aromas, and colors from the grapes and thus makes a more full-bodied, delicious wine.

Although there are many positive aspects to growing grapes and producing wine in these extreme conditions, there are also challenges at 2,850- 3,300 meters. Our vineyards are located on a mountainside where the slope can exceed more than 40°. This inclination creates logistical complications; no machines can operate here, so we prune, harvest and weed by hand. Moreover, although the lack of oxygen is helpful during the fermentation process, it hinders growth at our elevation. This means plants develop at a slower rate and grapes are smaller than in vineyards at lower altitudes.

We have found numerous benefits to growing grapes and making wine at 2,850-3,300 meters. Our proximity to the sun, oxygen levels, and temperature range are all factors that influence the quality of our wine. Some of them pose challenges, while others are beneficial. In the end, we are extremely pleased with the high-altitude wine we make at Apu. We hope you can try a bottle from our second harvest, to be released in Lima in January of 2019!