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Nestled in one of Peru's smallest regions, Moquegua emerges as a unique wine-making destination. Local vintners operate on a small scale, meticulously producing exquisite wines from ancient Criolla grape varieties, particularly the dark Negra Criolla.
Although this region is minor in the context of Peruvian wine production, it notably excels in Pisco production, fruit liqueurs, juices, and mistela (sweet wine), highlighting its commitment to preserving traditional winemaking methods while diversifying its beverage offerings.
Grape growing is widespread in Moquegua, from the high hills of Omate to the seaside area of Ilo. Small towns dot the countryside between these points, and this mix of different heights and places helps give the area its special wine-growing character.
Most of Peru's grape fields lie along the coast, south of Lima, and Moquegua stands out as an important wine area. While the coastal parts of Lima, Ica, Arequipa, Moquegua, and Tacna all work well for making Pisco, Moquegua has something special about its growing conditions.
Vineyard Hectares
WINERIES
The Moquegua Valley divides into two primary sections for grape cultivation: the upper zone, following the Osmore River, and the lower zone along the Moquegua River. Wine production extends throughout the region, from the elevated hills of Omate to the coastal area of Ilo. Each location contributes unique qualities to the wines, creating an enticing destination for wine enthusiasts eager to learn more about the craft.
In addition, you will find many traditional wineries, like the Viejo Molino winery, within this region, waiting for you with open arms.
Mother Nature has given Moquegua perfect weather for growing wine grapes. The days are warm but not too hot, with lots of sunshine, and the average temperature throughout the year stays around 17°C. The area has the kind of weather you'd find in a dry desert, but not too far up in the mountains, where the air isn't too wet or too dry—staying between 48% and 58% moisture. Just like its neighbour Ica, Moquegua doesn't get much rain, which turns out to be great for the grapes because it helps keep them healthy and makes them grow better. When winter comes, the cooler weather gives the grape vines a chance to rest and build up strength, like taking a long nap. What makes this place extra special is how the temperature changes from day to night, while gentle winds from the ocean help keep things from getting too hot, making it just right for growing grapes for wine.
The summer months shine as the perfect time to visit Moquegua. During this time, the weather feels just right—warm enough to enjoy being outside but not so hot that it's uncomfortable. The temperature usually stays between 70°F and 80°F (21°C to 27°C), making it perfect for all sorts of outdoor activities. Whether someone wants to walk through the beautiful grape fields or learn about the area's rich history and culture, summer in Moquegua offers the best chance to enjoy everything this special place has to share.
Under the grapevines of Moquegua lies something special—different kinds of soil that help make every grape taste unique. Like ingredients in a good recipe, these different soils work together to create the perfect ground for growing wine grapes. Each type of soil contributes in its own way to making the wines of this area taste so good.
As the weather changes and the environment faces new pressures, the winemakers of Moquegua must tackle big challenges. Higher temperatures, less reliable water sources, and wild weather push these skilled craftspeople to find new ways to care for their grape fields. Their journey to make wine in earth-friendly ways tells an ongoing story of problems solved through clever thinking.
The vineyards of Moquegua narrate Peru's rich wine heritage, where traditional techniques harmonize with the region's unique growing conditions. Over the years, various native grape varieties have thrived here, emerging as the highlights of local winemaking.
In the heart of Peru's wine country, Moquegua tells a story passed down by winemakers through many years. The area is known for its strong, not-sweet red wines that come in different styles - some light and easy to drink, others rich and full of flavour. The wine made from Negra Criolla grapes, for example, tends to be gentle and welcoming, perfect for those just starting to enjoy wine. While red wines made Moquegua famous, something new is happening here as winemakers begin making more dry wines from white grape, like Albilla or Moscatel. What makes these wines extra special is how they're made - using old ways passed down through time, like letting the wine age in big clay pots called "tinajas." This old method gives the wines special earth-like flavours and a taste of minerals that you won't find anywhere else.
Wine has long been part of Peru's story (in fact, it is one of the oldest wine-producing countries in South America), and Moquegua has been key to this history.
In the 1500s, Spanish settlers discovered Moquegua's fertile Osmore River valley, where they found ideal conditions for growing grapes. The region quickly became known for its wine and brandy production, driven by growing European settlements and the challenges of importing wine from Spain. One important family of Peruvian winemakers, the Buenos, was among the first to make their home in the valley back in the mid-1500s, and they became a big part of Moquegua's wine-making story.
By the 1560s, Moquegua's wines were widely distributed throughout Peru and the silver mining regions of Alto Peru (modern-day Bolivia), particularly Potosí. By the end of the century, business was booming. Numerous wineries had established themselves in the region, with over 130 wineries producing 13.5 million litres of wine and spirits in the 1600s. Production in the 1700s reached an estimated 7 million litres annually, earning Moquegua the nickname "Bordeaux of the Americas."
However, the industry faced challenges. Overproduction in the late 1500s caused price crashes, while natural disasters like the 1600 Huaynaputina volcanic eruption threatened production. Despite these setbacks, vintners adapted and expanded, developing larger clay vessels (tinajas) for pisco production. The Bueno family, who settled in the valley in the mid-1500s, became prominent figures in the region's winemaking tradition.
Wine production reached its peak in the late 1700s when the valley produced an amazing 7 million litres of wine each year. Though production slowed down over time, and many old wine-making buildings were torn down in the 1980s to make way for new ones, the spirit of winemaking in Moquegua never really died.
Though many historic wineries were demolished in the 1980s, Moquegua's wine industry is experiencing a revival, demonstrating the resilience of this centuries-old tradition. Today, Moquegua's wine-making is gradually reviving. Like an ancient grapevine sprouting new shoots, it illustrates the resilience of old traditions and their ability to flourish once more after many years.
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