This Pisco undergoes a distillation in Charentais copper stills of the mixture of fresh fermented musts from varieties of psychera grapes. No water is added to lower the alcoholic degree since the brandy is obtained directly at 40%, discarding tails and heads. It needs a minimum rest of 5 months in Pisco vats. Pisco does not go through wood so as not to alter the organoleptic characteristics del original distillate.
