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This region represents one of the most extreme frontiers in world viticulture, with vineyards planted at breathtaking altitudes that challenge conventional wisdom about where wine grapes can thrive.
Peru, one of the oldest wine-producing countries, was the first country in South America to establish vineyards. It has a long tradition of winemaking. Peruvian winemaking roots trace back to the 16th century, when Spanish conquistadors planted grapevines for the church and local communities. Traditional Pisco and Criolla varieties dominate the grape varieties grown in Peru.
Peruvian winemakers produce both Pisco and fine wines from European and heritage grape varieties. Peru's wine production experienced a golden age in the 17th and 18th centuries when it was sold across South America.
Though historically overshadowed by Peru's coastal wine regions, this mountainous territory is experiencing a remarkable renaissance, producing distinctive wines that capture the essence of high-altitude terroir. So, if you come to Peru, Peruvian wine from this area is one of the things you cannot miss.
The Sierra del Peru is a vast mountainous region with limited but growing viticultural development:
While minute compared to Peru's coastal wine regions (Ica alone has 7,600 hectares and contains 50% of the quality vineyards in Peru), these highland vineyards represent some of the most ambitious viticultural projects in the Americas. The extreme altitude creates unique growing conditions that impart distinctive characteristics to the resulting wines. Ica also boasts the most diverse range of international grape varieties in Peru, further solidifying its importance in the country's wine landscape. The Vítor Valley in Arequipa produces mainly Malbec, known locally as Burdeos, adding to the diversity of Peru's wine regions. Peru's vineyards produce wines from European grape varieties such as Malbec, Cabernet Sauvignon, Syrah, Merlot, and Sauvignon Blanc.
While not yet officially designated, several areas within the Sierra del Peru are establishing viticultural identities:
Wine tourism in the Sierra del Peru remains nascent but holds tremendous potential due to the region's overlap with established tourism destinations. The Sacred Valley near Cusco, already a major international tourism hub due to Machu Picchu and other Inca sites, offers a ready audience for wine experiences. The optimal time to explore Peru's wine scene is during the harvest season, usually occurring in March and April. Peru offers unique wine tourism opportunities, especially in Ica, which is known as the wine capital of Peru. Many wineries in Peru provide wine tastings and tours, making it a popular activity for tourists. Peruvian wine culture integrates wine with local cuisine, allowing visitors to experience the harmonious pairing of local dishes with wines. Peruvian wines are perfect for pairing with Peruvian cuisine, known for its bold flavours and spices. Wine tourism in Peru is growing as more people become aware of the emerging wine industry and unique offerings in the country.
The extreme nature of the vineyards—among the highest in the world—provides a compelling story that resonates with adventure travelers and wine enthusiasts seeking unique experiences. However, dedicated wine tourism infrastructure remains limited, with most visitors currently experiencing the wines through restaurants in Lima and Cusco rather than at the vineyards themselves.
Vineyard Hectares
WINERIES
The Sierra del Peru runs parallel to Peru's coast, extending from Ecuador in the north to the borders with Bolivia and Chile in the south. Unlike Peru's coastal wine regions, like Arequipa, Moquegua and Tacna, the Sierra's vineyards are planted in protected valleys and on mountain slopes surrounded by much higher peaks. Peru's vineyards mainly expand southward to Ica, Arequipa, Moquegua, and Tacna. The dry climate and closeness to the Andes Mountains create a unique terroir that enhances the flavor of Peruvian wines. The Ica Valley provides ideal conditions for growing grapes due to its dry climate and proximity to the Andes Mountains.
The climate presents both challenges and opportunities for viticulture:
Peruvian wines range from crisp and refreshing whites to rich and full-bodied reds, showcasing the diversity of styles possible in this unique climate. Peruvian wines are often characterized by their distinctive sweetness, which adds another layer of uniqueness to the country's wine profile.
The soil composition varies significantly throughout the region. In Apurimac, where Apu Winery established its vineyards, a surprising discovery of limestone-rich soils proved particularly valuable for viticulture. Many vineyards are planted on extremely steep slopes—Apu's vineyards sit on a remarkable 40° incline—necessitating entirely manual cultivation and harvesting.
The nascent wine industry in the Sierra del Peru operates largely on artisanal principles. The extreme conditions and difficult terrain make mechanization nearly impossible, resulting in labor-intensive, manual vineyard management that naturally limits interventions.
The region encompasses several distinct ecological zones:
In addition, some wineries are experimenting with natural wine production. These natural wines often feature Criolla grapes such as Quebranta, Albilla, and Moscatel, reflecting a commitment to traditional and sustainable practices. Quebranta is grown primarily for Pisco, but there is a growing trend towards making dry wines from Criolla varieties. Peruvian winemakers focus on producing Pisco and some sweet wines, especially after the decline of traditional wine production. This ecological diversity creates numerous microclimates and potential terroirs yet to be explored for viticulture.
The pioneering producers in the Sierra del Peru are engaged in extensive experimentation to determine which grape varieties thrive at these extreme altitudes.
Notably absent are the traditional Criolla and Pisco production varieties that dominate Peru's coastal vineyards due to the Sierra's extreme conditions.
While wine production remains limited, several distinctive wine styles are emerging from the Sierra del Peru:
The winemaking approach is artisanal, given the limited production of wine.
The Sierra del Peru has a fascinating yet discontinuous wine history. While coastal regions like Ica and Tacna dominated Peru's wine narrative, mountain viticulture made brief appearances throughout history. The earliest recorded vineyard in the region dates back to the 16th century when Inca Garcilaso de la Vega mentioned wine cultivation in Cusco. This aligns with the broader history of Peruvian viticulture, which began when Spanish conquistadors first planted vines in the 16th century around the area of Lima. The region of Moquegua was referred to as the ‘Bordeaux of the Americas' in the 17th century, highlighting its historical significance in South American winemaking. Criolla varieties such as Quebranta, Mollar, and Albilla are commonly used for winemaking in Peru. Traditional Pisco and Criolla varieties have long dominated the Peruvian winemaking landscape. However, most mountain vineyards were abandoned centuries ago due to natural disasters, economic difficulties, and colonial trade restrictions. By the 19th century, viticulture in Peru had been relegated to the sidelines due to natural disasters and economic difficulties.
The modern chapter of Sierra del Peru viticulture began only recently. In 2011, former banker Fernando Gonzales-Lattini and his wife Meg established Apu Winery in Apurimac, planting ambitious vineyard sites at elevations between 2,850 and 3,300 meters above sea level. This pioneering project demonstrated that quality viticulture was possible at these extreme altitudes. More recently, entrepreneur Carlos del Campo established vineyards in Huayoccari in the Sacred Valley at 2,940 meters to produce Wayocari wine, marketed as "the highest wine in the world". For context, vineyards in Salta, Argentina (e.g., Bodega Colomé), are planted at elevations exceeding 3,000 meters and in some cases, rival or surpass those in Peru.
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