�We are extremely pleased with our first harvest. Since we started six years ago, it has been an uphill battle. The difficulties we faced make this release even more rewarding. The market is ripe for high-altitude, premium Peruvian wines and we are delighted to be the pioneers of this movement,� said Fernando Gonzales-Lattini, founder and general manager of Apu.
Apu wines are produced in the Curahuasi Valley, two hours from Cusco, where thousands of tourists flock yearly to visit Machu Picchu and other Inca ruins. The lush valley provides plenty of sunlight, limestone soils, and optimal conditions to make an exceptional wine.
Guillermo Arancibia, the enologist at Apu Winery, noted these unique conditions. �Making wine at such a high altitude and following the schedule of the northern hemisphere has been an interesting challenge. While the climate in the Peruvian Andes tends to be inhospitable to grape growing, the Curahuasi Valley is a rich microclimate. Working under these abnormal conditions has been an invaluable learning experience.� Mr. Arancibia graduated in Enology from INPT- ENSA University in Toulouse, France and has worked as an enologist in Chile, France, and the United States.
Peru has a relatively small wine-making tradition on the Pacific coast, where tropical desert conditions create challenges for winemakers. In this area of the Peruvian Andes, the climate is temperate; the days are warm and nights are cool, producing wines with a well-balanced acidity. The climate, in addition to limestone soils, provides extraordinary conditions unseen in other areas of Peru.
Apu wines will be available in fine restaurants in Lima and Cusco in 2018. For more information, please visit www.apuwinery.com. For interviews, product photos or to request a Spanish language version of this news release, contact Meg McFarland at: [email protected].
