Wines of Peru

Vines were brought to Peru by the Spanish conquistadors. It is one of the most unusual countries for growing grapes because it never rains (less than 0.01 mm per year). The country is therefore a desert that is home to 58 oases, and it is in one of these, in the Ica region, a three-hour drive south of Lima, that the Tacama vineyards, the country's main vineyards, are located.

Ica is the main wine-growing region, and the potential of its terroirs is undeniable because, in prehistoric times, enormous mudslides slid down the Andes mountain range – all the way to the Pacific Ocean – forming the current valleys along the way. The subsoil of the valley is therefore made up of stony and sandy foundations and superb alluvial soils.

The vineyards that run along the Pacific Ocean benefit from its cooling influence. The vines are of course irrigated, but water from the nearby Andes Mountains is abundant, even if it sometimes has to be drawn from depths of up to 200 meters. Peru's vineyards cover 3,500 hectares, and production has been increasing significantly in recent years.

Today, Peru is undergoing a wine-making transition, with oenologists attracted by the climatic challenge and the originality of this desert terroir. More and more local bodegas are embarking on this adventure, encouraged by the current increase in domestic wine consumption.
In addition to reds and whites, the range of wines is very varied and always interesting, from fairly sweet whites to semi-dry rosés, including cooked wines and Italian-style sparkling wines. For reds, Mediterranean grape varieties such as Mourvèdre and Carignan find beautiful expression in this terroir alongside the more classic Malbec and Cabernet Sauvignon, with powerful tannins and a beautiful aromatic complexity on the palate. As for whites, Sémillon, Chardonnay, Chenin, and Sauvignon are among the most prized for their very fruity aromas and good resistance to sometimes very strong winds.