2016 Capurro Moscatel Pisco

Detailed Description

Capurro Moscatel Pisco offers notes of roses, orange blossom, cardamom, red apple skin, and bartlett pear.

2016 Capurro Moscatel Pisco Tasting Notes

Nose Rich and delicate nose.

Palate A rich, complex, and smooth taste.

Finish Elegant long lasting aftertaste.

Distillery Information

The Capurro family has been producing pisco for five generations and over 100 years and is proud to have played an integral role in the development of Peru’s national spirit. In March of 1938, Mayor Juan Enrique Capurro and President Oscar R. Benavides together held the first Harvest Festival in Santiago de Surco, Lima, along with the first pisco tasting competition, a tradition that continues today. When the Peruvian government established the standards for the Peruvian Pisco Denomination of Origin fifty-two years later, Juan Enrique’s grandson, Eduardo Castro Capurro, assisted as a consultant. nce per year, the Capurro family estate grapes are hand harvested, gently pressed a single time, naturally fermented into wine, Copper Pot distilled once to proof by varietal, rested & blended according to family tradition. Capurro Pisco is made 100% of grapes, undiluted, unfiltered, and with no additives of any kind at any step of the production process. Although denomination of origin mandates a minimum 3 month resting period after distillation, Capurro Pisco is rested a minimum of 1 year. Readiness is judged by taste alone.