Bodega Murga is located in the same Valley of Pisco, about 230 km south of Lima. The vineyards are their own and are in the surroundings of the winery, at an average height of 300 meters above sea level and with sandy loam soils with the presence of stones in the valley, and sandy in the desert. The valley, at the height of the fields and the winery, is located between the foothills to the north and a sea of dunes of unparalleled natural beauty to the south. The project was born to produce pisco, for which purpose, since 2015, we have had the advice of Alberto Di Laura, one of the best pisco distillers. Pisco is a distillate of young natural wine, where in the process it is macerated, fermented with native yeasts, no chemicals are used, it is distilled to grade in a single very meticulous distillation and is rested in harmless materials to the product that do not add color , neither aroma, nor flavor to highlight only what the grape brings naturally. Then, motivated by the history of wine in Peru, which indicates that vines were planted early during the conquest stage by the Spanish, and good wine was made with several of the same grapes with which we make pisco today, we promoted a second project: the production of natural wine from the same Creole grapes with which pisco is made, which are viniferous strains. For this purpose, after the first micro vinifications, a knowledge trip was made to Europe. The initial decision was reconfirmed, and an enologist was sought to do the job in the most professional way possible, not only in terms of production but also in the investigation of this activity that had been almost forgotten during the last century on the Peruvian coast. This is how we met Pietra Possamai, who has been part of the winery's team since 2019. We vinified Albilla (Listan Blanco), Negra Criolla (Listán Prieto), Mollar (Negra Moll), Italia (Moscatel de Alejandría), Italia Rosada, Moscatel ( Muscat of Hamburg) and Quebranta. All planted and cultivated in their own vineyards. The first bottles were sold in the Peruvian market with great success in 2019, and then the pandemic stopped consumption in restaurants and bars for several months, so we had to develop a digital platform for direct sales. We do not neglect production. And from 2021 we were able to resume sales to restaurants and bars. After the wines, our mistelas saw the light in Peruvian restaurants and direct clients. Finally, in mid-2021, the piscos came onto the market, after more than 30 months of rest, according to Alberto's method. We have managed to position wines, mistelas and pisco as high-quality products in the Peruvian market, and we have already started our exports to markets such as the United States or the United Arab Emirates. Care has been taken to build a functional cellar that can handle the high temperatures at harvest time with good fermentations, through high ceilings and raised floors, as well as meticulous care of each tank. The tanks we use for all products are made of only four materials: stainless steel, concrete (Nomblot eggs), wood (acacia and European oak from Nadalie), and clay amphorae from Impruneta. We have been able to successfully participate in fairs in Brazil and the United States, and we have been highlighted by international publications such as “Descorchados” 2022 by Patricio Tapia.