LATITUDE
LONGITUDE
subregions
Lima was the original center of winemaking in South America. Even though Chile and Argentina lead the current South American wine scene, it is in Peru—specifically Lima—where winemaking first took root almost 500 years ago.
Peru is the oldest wine-producing country in South America. This often-overlooked wine region is not just a historical footnote but a dynamic viticultural area experiencing a renaissance that deserves our full attention.
The Lima wine region stretches along Peru's central coast, forming part of the country's wine heritage that predates all other South American wine production. While Peru's viticultural regions extend from Lima southward through Ica, Arequipa, Moquegua, and Tacna, Lima holds a special place as the cradle of South American winemaking. Ica, in particular, contains 50% of the quality vineyards of Peru, with most vineyards in Ica set at heights of between 400m and 650m above sea level, further emphasizing the region's importance in the country's wine production.
Despite being just 12 degrees south of the Equator, Lima's proximity to the cold Humboldt Current from the Pacific Ocean creates a unique microclimate exceptionally suited to viticulture. Most vineyards are situated south of Lima along the coast, with the region's wine industry focused primarily on pisco production, though interest in quality wines is growing rapidly. The surviving vineyards in Peru have been focused on producing pisco and Borgoña, reflecting the historical emphasis on these traditional products.
Lima represents a fascinating intersection of rich history in terms of winemaking, dating back to the 16th century, and innovative modern approaches seeking to produce distinctive wines that express Peru's unique terroir. Peruvian winemakers focus on both patrimoniales grapes and European varieties, blending tradition with modernity to create a diverse range of wines.
Total vineyard area: 2,950 hectares (7,288 acres)
Primary subregion: Cañete Valley (>80% of production)
Altitude range: 400-650 meters (1,312-2,133 feet)
Annual precipitation: 0.2 inches (5.1mm) – desert level
Grape usage: 65% table grapes, 27% Pisco, <7% wine
The extremely low precipitation makes Lima one of the driest capital cities in the world, with virtually no rain throughout the year. This aridity, combined with irrigation from Andean meltwater, creates distinctive growing conditions unlike those found in most wine regions globally.
The Lima wine region contains several distinct subregions, with the most significant being:
Unlike some more formally recognized wine regions globally, Lima's subregions are less officially delineated but are distinguished primarily by their historical development and geographical features.
Though less developed than wine tourism in regions like Ica, Lima offers unique opportunities for visitors interested in exploring the birthplace of South American viticulture. The proximity to Peru's capital city makes day trips to vineyards easily accessible for international travelers.
The best way to explore Peru's wine regions is through guided tours, which provide a comprehensive and immersive experience for visitors.
The wine tourism infrastructure continues to develop as interest in Peru's wine heritage grows, with increasing numbers of tour operators offering specialized experiences for wine enthusiasts. Wine pairing can greatly improve the culinary experience with Peruvian cuisine, allowing visitors to fully appreciate the synergy between the country's unique dishes and its diverse wine offerings.
Vineyard Hectares
WINERIES
Lima's wine region runs along Peru's central coast, with vineyards concentrated in the southern part of the Lima administrative region. The most significant production area is the Cañete Valley, particularly around Lunahuaná, which sits just north of the Ica region. Ica itself is divided into three main sub-regions: Chincha, Pisco, and the Ica Valley, each contributing to the diversity of Peru's wine landscape. Tacna, the most southerly region in Peru for vineyards, also plays a role in the country's viticultural diversity. Additionally, the Vítor Valley in Arequipa mainly produces Malbec and Moscatel Negro, further showcasing the range of Peru's wine regions.
Lima experiences a remarkably unique climate for a wine region:
This climate creates a peculiar growing environment where vines experience consistent moisture through fog despite almost no precipitation, allowing for distinctive grape development patterns.
The soils in the Lima region are predominantly:
Lima's wine region is at an intriguing junction where the rich history of South America's earliest viticultural practices converges with modern-day innovation. After centuries dominated by pisco production, a new wave of winemakers is tapping into Lima's distinct terroir to craft wines that stand out on the global stage.
This region, once celebrated for wines that gained acclaim throughout the Spanish Empire, is gradually reclaiming its status in the world of fine wines. Although Lima's production volumes are modest compared to the southern Ica region, its historical importance and increasing focus on quality make it a captivating area for wine enthusiasts eager to discover something extraordinary.
For travelers and wine aficionados willing to venture beyond the well-trodden South American wine trails, Lima offers a truly unique experience. It is a place where ancient traditions are being reimagined, and the seamless blending of history and innovation is showcased through the region's heritage grape varieties. Exploring Peru's wine region provides an unparalleled experience, far from the crowded paths, appealing to those in search of authenticity and serenity. Peruvian wines, when paired with local dishes, enhance the tasting journey, offering a harmonious fusion of flavors that reflect the country's rich culinary and viticultural heritage.
Peruvian winegrowers, including those in Lima, are increasingly at the forefront of sustainable wine practices. This prioritization of environmental stewardship reflects both necessity in a water-scarce region and growing consumer demand for responsibly produced wine. Peruvian winemakers today are modernizing their wineries and vineyards, incorporating advanced techniques to improve both sustainability and wine quality.
Key sustainability practices include:
The region's wine producers demonstrate how sustainability is both an environmental and cultural imperative, preserving traditional knowledge while adapting to modern challenges.
Peruvian winemakers in this region don't focus on international grapes like Sauvignon Blanc. Instead, they grow a mix of indigenous and introduced grapes that help to make the region's wine scene richer. Traditional grape varieties such as Quebranta, Mollar, Albilla, Negra Criolla, and Moscatel dominate in Peru, reflecting the country's deep viticultural heritage. However, international grape varieties such as Malbec, Cabernet Sauvignon, and Syrah are also produced, adding to the diversity of Peru's wine offerings.
Most of these varieties were originally brought to Peru from the Canary Islands and Madeira by Spanish colonizers in the 16th century, with Criolla varieties (like Quebranta) evolving through natural adaptation to Peru's unique growing conditions over centuries.
Lima wineries are increasingly emphasizing the production of quality wines from various red and white grape varieties.
Traditional Styles:
Modern Styles:
Pisco: While technically a grape brandy rather than wine, pisco production dominates Lima's grape utilization. The region produces distinctive Pisco styles using the traditional varieties mentioned above, with production facilities often making both wine and Pisco. The production of Pisco has been a tradition in Peru for over four centuries, showcasing its deep cultural and historical significance. Pisco can be enjoyed in its pure form or as a cocktail known as Pisco Sour, which has become an iconic representation of Peruvian culture.
Lima's viticultural history is nothing short of remarkable. In fact, the first vineyards in South America were planted in Lima between 1539 and 1541 by Hernando de Montenegro, a Spanish captain. This preceded Chile's first vineyard plantings, making Peru the continent's original wine producer. The first wine was produced in 1551, marking the birth of winemaking in the New World.
By the end of the 16th century, Peruvian wine had achieved significant global demand and quality recognition. Historical documents indicate Peruvian wine was considered "very good" and production was "very abundant." For this reason, the Quechua nobleman Felipe Huaman Poma de Ayala declared Peruvian wine "the best in the kingdom." Peruvian wine was sold across South America in the 17th and 18th centuries, further cementing its reputation for quality. Moquegua, in particular, was known as the Bordeaux of the Americas in the 17th century, highlighting its prominence in the wine world during that era.
This golden age was gradually diminished by a series of restrictive measures imposed by the Spanish Crown, including:
These restrictions, coupled with the devastating 1687 earthquake that destroyed wine cellars and storage containers, marked the end of Peru's initial wine boom. Many producers pivoted to pisco production, which has dominated the region's grape utilization ever since.
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