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Pisco
Tabernero
TABERNERO wineries were founded in 1897 in the Chincha Valley, Ica province, 200 kilometers south of Lima, the capital of Peru.

For the production of pisco TABERNERO, only grape juice is used, without pulp, skin or seeds. The grapes are carefully selected in their own vineyards. After fermentation, the juice turns into a young wine, which is distilled only once. It is strictly forbidden to dilute this traditional drink with water and keep it in oak barrels. Before selling, pisco is stored for at least three months in a glass container to avoid contact with substances that affect the smell and taste.
Tabernero
TABERNERO wineries were founded in 1897 in the Chincha Valley, Ica province, 200 kilometers south of Lima, the capital of Peru.

For the production of pisco TABERNERO, only grape juice is used, without pulp, skin or seeds. The grapes are carefully selected in their own vineyards. After fermentation, the juice turns into a young wine, which is distilled only once. It is strictly forbidden to dilute this traditional drink with water and keep it in oak barrels. Before selling, pisco is stored for at least three months in a glass container to avoid contact with substances that affect the smell and taste.