Arequipa Pisco Route with 22 wineries that are part of The Pisco Route. Discovering the process of making the peruvian flagship drink can take from one to three days, but you will see that it is worth it.
In total there are 3 Arequipa Pisco Routes you can take to get there: from the north, through the Camaná and Caravelí valleys; through the center, through the Valley of Majes; and finally to the south, through the valleys of La Joya, Santa Rita de Siguas and Vítor.
In each of these points you will learn about the different varieties of grapes used for the emblematic distillate: black criolla, italy, muscatel, torontel, quebranta and mollar. This last route, in addition, is the closest to start your pisco journey. It is only an hour and a half from the Historic Center of Arequipa. While the farthest (north) is eight hours by car.
These pisco refuges won’t take you just into endless hours of pure history. The experience goes much further, since it will allow you to activate the senses with an exquisite mix of flavors and aromas.
The tours offered on the pisco route are varied. The shortest (one day) will allow you to explore at least two of the most emblematic wineries in the Majes Valley (about 120 kilometers from Arequipa).
There you will be able to watch the fermentation jars that are more than 300 years old. And then, an exploratory tour of the Petroglyphs of Toro Muerto. This archaeological zone covers 5 square kilometers and is located in the province of Castilla, where cave art stands out through stones carved with anthropomorphic and geometric figures.
On the other hand, the longest route —in the Majes Valley itself— is made up of six wineries, which will not only give you the opportunity to toast with piscos up to ten years old, but also see first-hand how the final step is reached. of the packaging.
This tour also makes a stop in Querullpa, 20 minutes from Toro Muerto, where some footprints of dinosaurs that inhabited the area are exhibited.
The owners of the El Socabón “Casta de León” and Luque Vázquez “Toro Muerto” wineries -two of the most important on the entire Arequipeño pisco route- will make you feel at home once you enter their walls.
You will realize that there the craft has not been lost when it comes to obtaining its fine and aromatic drinks. You will come across the oldest clay containers, which resist the passage of time and perfectly complement the ritual of distillation and rest of the green must.
To start the tasting and tour of the entire White City, go ahead and try the pisco acholado. In the words of Denis Pinto, owner of El Socabón, “it finds the perfect balance between the black criolla, quebranta, muscatel, toronotel and italy grapes.”
Another key destination in the Majes Valley is Viña del Ocho “Majes Tradición”, a farm that has passed through ten family generations since 1775, keeping the quality and purity of its pisco intact.
During the guide, enjoy its best exponents: mollar and quebranta, where aromas of fruits such as apple, peach and honey stand out.
The owners of the El Socabón “Casta de León” and Luque Vázquez “Toro Muerto” wineries -two of the most important on the entire Arequipeño pisco route- will make you feel at home once you enter their walls.
You will realize that the craft has not been lost when it comes to obtaining its fine and aromatic drinks. You will come across the oldest clay containers, which resist the passage of time and perfectly complement the ritual of distillation and rest of the green must.