Vineyards
SUYO works with independent, family-owned vineyards to craft terroir-driven piscos.
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Vineyard: Fundo La Esperanza
Terroir Overview: This inland/valley vineyard is characterized by its warm, arid summers followed by cool, cloudy winters. The surrounding slopes (part of the Andes mountain range) protect the vines from early morning and late afternoon sun. These factors result in smaller grapes with higher sugar concentrations, which lead to a round and fruit-forward pisco.
Region: San José del Monte, Mala, Lima
Family: Ponce de León
Vineyard Classification: In-land, valley
Altitude: 1000 m.a.s.l.
Distance from Coastline: 14km
Soil Type: Sandy/clay loam
Climate: Warm, arid
Average Yearly Rainfall: 0 mm/year
Irrigation Method: Surface irrigation
Harvest Method: 100% manual
Harvest Season: February / March
A women-owned and led vineyard founded in 2009 by Graciela Esperanza and her daughter, Janice.
Vineyard: Fundo Puente Viejo
Terroir Overview: This coastal vineyard is characterized by minimal precipitation and high levels of humidity, an effect of the Humboldt Current. The vines, located on a flat and unprotected terrain, are exposed to continuous sunlight and marine breeze. This combination produces large grapes with higher levels of acidity, resulting in a drier, mineral-forward pisco.
Region: La Huaca, Mala, Lima
Family: Del Carpio
Vineyard Classification: Coastal
Altitude: 5 m.a.s.l.
Distance from Coastline: 3km
Soil Type: Clay loam, high concentration of minerals in the top-soil
Climate: Warm, arid
Average Yearly Rainfall: 5 mm/year
Irrigation Method: Drip irrigation
Harvest Method: 100% manual
Harvest Season: February / March
Founded and led by the del Carpio family, and heavily influenced by the Pacific Ocean breeze.
Production
Every bottle of SUYO follows a strict denomination of origin-controlled process, regulating production from the vineyard to the bottle.
Step 1
Harvest
It all starts in the vineyard. SUYO grapes are handpicked in March during vendimia (harvest) and carried to the distillery for pressing.
Step 2
Pressing
Grapes are macerated for 1-3 days to extract flavors and are then gently pressed to ensure the highest quality grape must.
Step 3
Fermentation
After pressing, the freshly crushed grape juice is transferred to small tanks, where it spontaneously ferments until it becomes a natural wine.
Step 4
Distillation
The freshly fermented wine is transferred to copper stills, where it is distilled once to become a spirit >40% ABV. Single distillation allows us to highlight the delicate tasting notes of each grape.
Step 5
Resting
We rest our pisco in small tanks for a minimum of one year to round up all of the final flavors and capture its finest expression.
Step 6
Bottling
Finally, we manually fill, seal and label every bottle to ensure that what you taste at home is what we taste at the distillery.