The history of Cuatro Gallos begins around the 90s, when 4 brothers visited the Ica Valley, known for the fertility of its soils and the generosity of its climate. The four were looking for land to grow agricultural products such as avocados, pecans, and table grapes. It was then that, after a long journey, they found a farm, but it was not just any farm, it was planted with the oldest Quebranta grapes in the valley and with exceptional characteristics. They decided not to replace the broken grapes with other crops in order to maintain the traditional vines. The quality of these grapes led them to investigate the artisan production of Pisco, which is handed down from generation to generation. Thus was born the passion of the brothers, Until one day they were encouraged to make small productions of pisco in an artisanal way for their family and friends. The rest of the harvest was sold to other traditional Pisco wineries. Such was the acceptance of these grapes, due to their special characteristics, that other wineries began to be interested in the harvest, to the point that they competed to acquire them. The years went by and, passionate about reviving the Pisco tradition, they bet on their lands and decided to work them, expanding the crops and improving the quality of our grapes. Until in 2002, they founded Cuatro Gallos, the Pisco of the four brothers
The Vineyards
The Cuatro Gallos vineyards are located in the El Carmen farmhouse in the San Juan Bautista district, located in the Ica Valley (south central Peru). This location is historically known for the quality of its wines and piscos, which is achieved thanks to its climate (warm during the day and cold at night) and its clay soil.
Pisco Puro
Pure pisco is special for its fine distillation and a single variety of grape. It is obtained from both non-aromatic grapes such as: quebranta, mollar and ordinary black, as well as aromatic grapes such as Italia, torontel, albilla and muscatel. The pure pisco in tasting is a pisco with very little aromatic structure in the nose, that is, in the smell. This allows the drinker not to saturate or tire in their taste sensations. It has a complexity of flavors in the mouth.
Mosto Verde
When the fermentation is not complete, it is called Green Must. The procedure for the Green Must consists of cutting off the fermentation process. In this way, a mixture of alcohols and sugars is distilled and a Pisco is obtained with different characteristics and finer properties characteristic of each grape. For this reason, for this process, twice the number of grapes is required to obtain the same amount of pisco. The Cuatro Gallos Green Must, winner of the Great Gold Medal and Gold Medal in the National and Regional Competitions, not only carries 14 kilos of grapes per liter but has also set a trend for its quality and variety, among which are: Acholado Green Must, Albilla Green Must, Italy Green Must, Moscatel Green Must, Quebranta Green Must and Torontel Green Must.
The Vineyards
The Cuatro Gallos vineyards are located in the El Carmen farmhouse in the San Juan Bautista district, located in the Ica Valley (south central Peru). This location is historically known for the quality of its wines and piscos, which is achieved thanks to its climate (warm during the day and cold at night) and its clay soil.
Pisco Puro
Pure pisco is special for its fine distillation and a single variety of grape. It is obtained from both non-aromatic grapes such as: quebranta, mollar and ordinary black, as well as aromatic grapes such as Italia, torontel, albilla and muscatel. The pure pisco in tasting is a pisco with very little aromatic structure in the nose, that is, in the smell. This allows the drinker not to saturate or tire in their taste sensations. It has a complexity of flavors in the mouth.
Mosto Verde
When the fermentation is not complete, it is called Green Must. The procedure for the Green Must consists of cutting off the fermentation process. In this way, a mixture of alcohols and sugars is distilled and a Pisco is obtained with different characteristics and finer properties characteristic of each grape. For this reason, for this process, twice the number of grapes is required to obtain the same amount of pisco. The Cuatro Gallos Green Must, winner of the Great Gold Medal and Gold Medal in the National and Regional Competitions, not only carries 14 kilos of grapes per liter but has also set a trend for its quality and variety, among which are: Acholado Green Must, Albilla Green Must, Italy Green Must, Moscatel Green Must, Quebranta Green Must and Torontel Green Must.
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PURO QUEBRANTA
Puro Quebranta is a colorless and transparent Pisco. With a moderate and complex aromatic expression, it has an unmistakable typicality. In the mouth it is sweet and of good consistency, with a pleasant opening of the alcohol that highlights the sweet sensations and, in the distance, a note of nuts. A Pisco with a moderate persistence and a pleasant finish.
PURO ACHOLADO The Puro Acholado is a colorless Pisco, clean and of good brilliance. Its smell is moderately aromatic, harmonious, complex and sweet, floral and citrus sensations predominate. In the mouth it is sweet, round, with a good consistency, and a pleasant aroma. A Pisco of medium persistence and excellent composition, which leaves the complexity of its sensations in the memory. MOSTO VERDE ALBILLA The Mosto Verde Albilla is characterized by being a colorless Pisco, clean and full of shine. Its smell, of medium intensity, is characterized by being penetrating; therefore, it goes directly to the nose, highlighting a delicate fruity sensation. On the palate it is sweet, complex, silky, balanced and with a very delicate fruity sensation. A Pisco with an exquisite final impression. MOSTO VERDE MOSCATEL Mosto Verde Moscatel is a colorless and bright pisco. Its smell, of medium intensity, has a very well defined typicality and floral presence. In the mouth it is sweet, balanced, with a fine and friendly presence of the spirit of the wine, where a well-marked floral sensation predominates. A pisco of medium persistence and a pleasant finish MOSTO VERDE MOLLAR On the nose the alcohol is very friendly and immediately delicious aromas are felt that are reminiscent of red apple, green and quince; as well as vanilla, white chocolate, strawberry jam, honey, and a touch of toast. Apple, raisin, vanilla and chocolate flavors. Plus, a minty touch of freshness. MOSTO VERDE NEGRA CRIOLLA It has a good presence of alcohol and rich aromas of ripe apple, green apple, peach, tile, banana, hay, cocoa and toffee are felt. Sixty-sumptuous, sweet and warm. As well as flavors of chocolate, menthol, peach and apple. It has a long persistence. |